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Old 11-10-2011, 09:58 PM   #1
Jul 2011
Iqaluit, Nunavut
Posts: 2

A close friend of mine is gluten intolerant. He's been after me to help him brew a batch of GF beer (meaning I'd brew it, he'd help drink it) and has a recipe he'd like to try. Not sure where he got it from. He's offered to pay for the ingredients, but since I've never done a GF beer before, I figured I'd check with people more knowledgeable than me.

Any feedback, comments, suggestions on his recipe welcomed...

6 lbs of Sorgum Syrup
1 pint of Molasses
4 oz Maltodextrine
1/2 oz Columbus @ 60
1/2 oz Columbus @ 45
1/2 oz Columbus @ 30
1/2 oz Cascade @ 10

Safale US-05 Yeast (2 packets??)

It's basic I know but that's all he has for the recipe. I've provided him with copies of the many recipes on this site, but he wants to try this one... It's his money, but I want to brew something that's at least drinkable.

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Old 11-10-2011, 11:35 PM   #2
Feb 2011
Marshall, MI
Posts: 203
Liked 6 Times on 4 Posts

looks simple enough. if he likes hops i would probably add a 20 minute and flame out addition to ensure I could hide the sour sorghum taste. also, it appears you know this, but in case someone mentions using wyeast or whitelabs yeast, the wort these are stored in is not gluten free.

one final note. steeping/mashing some oats can help impart mouthfeel. bob's red mill makes gluten free quick and instant oats.

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Old 11-11-2011, 01:53 AM   #3
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts

Honestly? Seems like a pretty standard pale ale to me. I expect that the sorghum may be a little prominent in the batch, but you can age it a bit to reduce this. And the hop quantity will probably mask what's there.
You don't necessarily need two packets of yeast, but it should be fine.

I do like some flameout, or dry hop for aroma at the end as well.

I'm not a big fan of steeping oats since it introduces a starch haze when there's no conversion going on, and prefer a bit of maltodextrin on some of the chocolate beers.

I usually do something similar with an different goldings hops to get a baseline reading on how my other beers taste. Unless I have a bards or redbridge hanging around.
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

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Old 11-11-2011, 08:33 PM   #4
dawgmatic's Avatar
Nov 2011
Milwaukee, WI
Posts: 517
Liked 35 Times on 34 Posts

If you wanna tone down the Sorghum you could always substitute some honey in there. Not too much though, as honey tends to have its own plan when it comes to fermenting

Originally Posted by Revvy View Post
People's brains are interesting....and tasty too.

(See what I did tthere? ;))

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Old 11-11-2011, 08:40 PM   #5
JonM's Avatar
Aug 2010
Posts: 8,217
Liked 3095 Times on 1789 Posts

Are you planning to use the fermenters you use for regular beer? I know people with celiac use dedicated GF fermenters to avoid any gluten contact.
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

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