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Old 02-26-2010, 01:39 AM   #1
twoodward15
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Jan 2010
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I'm not a celiac, but have friends that are. I'd like to make them a gluten free beer.

Rice is gluten free. Could I use sorghum as a base and a lot of rice to try to get away from the sourness? I was also thinking that using somemaple syrup and making it into a maple brown ale would surely help cover up the sorghum (although I've never tried a GF beer, but am going to try it next time I get tot he beer store). I'm just thinking that there has to be a way to make a better tasting beer.

 
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Old 02-26-2010, 02:46 AM   #2
Dynachrome
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I saw a recpe for maple beer someplace - would fhat fit the bill?
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Old 02-26-2010, 02:51 AM   #3
Dynachrome
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There'a another related thread going...

http://www.homebrewtalk.com/f164/mal...grains-135919/
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Old 02-26-2010, 03:06 PM   #4
Leeinwa
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Feb 2010
Moses Lake
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Quote:
Originally Posted by twoodward15 View Post
I'm not a celiac, but have friends that are. I'd like to make them a gluten free beer.

Rice is gluten free. Could I use sorghum as a base and a lot of rice to try to get away from the sourness? I was also thinking that using somemaple syrup and making it into a maple brown ale would surely help cover up the sorghum (although I've never tried a GF beer, but am going to try it next time I get tot he beer store). I'm just thinking that there has to be a way to make a better tasting beer.
Check out some of the threads on GF beer from chestnuts. There's lot of entries that might give you some ideas.

You can use sorghum if you like the flavor of it in a beer.

Google up---"Gluten free chestnut beer"



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Old 02-26-2010, 03:36 PM   #5
david_42
 
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Rice is almost tasteless (sake being an exception) and won't do you much good. Maple needs a high residual sweetness to be palatable. Dextrose will dry the sorghum out and lots of hops can't hurt.

Haven't tried chestnuts, but they sound interesting.
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Old 02-26-2010, 04:12 PM   #6
Leeinwa
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Feb 2010
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Quote:
Originally Posted by david_42 View Post
Rice is almost tasteless (sake being an exception) and won't do you much good. Maple needs a high residual sweetness to be palatable. Dextrose will dry the sorghum out and lots of hops can't hurt.

Haven't tried chestnuts, but they sound interesting.
Try it, you'll be pleasantly surprised.

leeinwa

 
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Old 02-27-2010, 12:52 AM   #7
Lcasanova
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I have some recipes in my drop down...I'm waiting on the final tasting of a few others, especially one I modeled after an oaked Arrogant Bastard recipe I saw.

Sorghum is a good base to start with and it seems like it does good in a hoppy beer like a pale ale- check David42's posts- I think he posted a recipe for a good pale ale
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