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Old 10-01-2011, 02:43 AM   #1
manoaction
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Aug 2010
Fort Collins, Colorado
Posts: 438
Liked 19 Times on 16 Posts



Friends, Americans, Obsessive Homebrewers lend me your ears...

I am posting to give you a truly fantastic GF beer.

I am not celiac, gluten intolerant, vegetarian, paleo diet or whatever. I'm a child of the 20th century that loves beer and beef. I grew up on a cattle ranch, I'm a homebrewer for my hobby, and I'm a gun lobbyist by trade.

My mother in law, however, is gluten free and my wife has a touch of the hippie to her. I don't hold this against them whatsoever.

To that end, I've brewed a gluten free beer that I find delectable, and they enjoy as well.

My fundamental concept was that sorghum doesn't taste that great. So a malt dominated style was out of the question. Hop bombs already were everywhere, so I came to the conclusion that a yeast and spice dominated flavor was the only road for a red-blooded American to take.

With that in mind, I give you this beer.



The flavor is of ginger, yeast and, after a month, a lot of banana. The head looks great in the beginning, but it fades pretty quick.

Gentle readers, I want you to know that I love this beer as I love few beers. It's tangy, yeasty, and tasty in ways that I wasn't expecting. After gelatin and a month in conditioning, it's as clear as a bell, and the flavor keeps mutating and evolving along into something better each day.

Here's my recipe.

Code:
  
  4lb Tapioca Syrup
  2lb Sorgum Syrup
  1/2lb Beet Sugar (Cane will work too, but if you're in the West, beet is generally more common)
  1/2lb Candi Sugar

  1 oz Styrian Goldings (60 minutes) 15.6 IBU  
  2 oz Saaz (15 Minutes) 12.9 IBU
  
  Wyeast Belgian Saison Yeast (Critical to Flavor)
 
  10 minutes to flameout add

  8g Coriander, 3g Fresh Ginger, and 2.5g Grains of Paradise

  Cool to 70, pitch yeast, then warm to high 80s.  I went all the way to 90 with this in August.
As I said, the flavor changes over time, but at a month it is a clean yeasty flavor with banana, coriander, and ginger. If you like Belgians, this beer is great.



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Old 11-30-2011, 05:40 PM   #2
aspitzer
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Oct 2011
Tucson, AZ
Posts: 1

I have the ingredients ready to be picked up tonight. My sister-in-law has celiac and I'm brewing this so she can enjoy beer throughout the holidays without headaches that gluten gives her. I'll post a follow up once its done.



 
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Old 12-05-2011, 02:45 PM   #3
manoaction
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Aug 2010
Fort Collins, Colorado
Posts: 438
Liked 19 Times on 16 Posts


Awesome, I'd like hear how it comes out for you.

After doing this a few more times, my biggest reminder is to let it condition warm for as close to a month as you can.

If you stop the conditioning earlier it's spicy and gingery rather than mellow banana.

 
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Old 01-23-2012, 04:56 AM   #4
jankdc
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Dec 2011
Cleveland, Ohio
Posts: 23
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Any thoughts if a different yeast would work? Say White labs 500 that ferments better during the winter?

 
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Old 01-23-2012, 05:46 PM   #5
manoaction
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Aug 2010
Fort Collins, Colorado
Posts: 438
Liked 19 Times on 16 Posts


I would strongly suggest using a space heater in the bathroom during winter. The high temp gives you the profile you're looking for.

Even so, another yeast would work fine as long as it is a dominating profile. WLP500 sounds like it would be darn tasty, but I'd like 545 a little better for a cooler yeast.

 
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Old 01-28-2013, 09:20 PM   #6
MMachi
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Sep 2011
Pleasanton, CA
Posts: 43
Liked 1 Times on 1 Posts


Hi, folks -

I'm kicking this old thread as I am very interested in brewing this one for my gluten-sensitive mother, but I'm struggling to find the best place to get Tapioca Syrup. My LHBS doesn't seem to have it and it seems to be available online here and there, but I'm not sure what supplier is best.

Any suggestions on where I should source it? Also, is there a specific Candi Sugar I should use (I assume clear, but wanted to confirm).

Thanks for the recipe. I am very much looking forward to surprising my mother with a beer she can drink!

 
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Old 02-04-2013, 05:22 PM   #7
manoaction
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Aug 2010
Fort Collins, Colorado
Posts: 438
Liked 19 Times on 16 Posts


Hmm... I've always grabbed the tapioca from my local shop, so I'm no help there. As for the candi sugar, I've been using the lightest stuff possible.

 
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Old 02-07-2013, 06:57 AM   #8
MMachi
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Sep 2011
Pleasanton, CA
Posts: 43
Liked 1 Times on 1 Posts


Quote:
Originally Posted by manoaction
Hmm... I've always grabbed the tapioca from my local shop, so I'm no help there. As for the candi sugar, I've been using the lightest stuff possible.
Thanks for the response. I'll keep looking around and try to get this in the brew rotation during the summer when I can get temps up to the right range. I'll post some pictures and results when I do!

 
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Old 06-02-2013, 03:49 PM   #9
medic4963
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May 2013
Posts: 16

Apparently tapioca syrup is that hard to find.... 3 brew stores and 4 health food/specialty stores and none had or heard of it.

 
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Old 08-03-2013, 09:31 AM   #10
medic4963
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May 2013
Posts: 16

Finally made this, darker than I expected and a wee bit hoppy. Very nice and definayly enjoyable. My celiac relatives thank you.



 
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