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Old 07-31-2012, 03:39 AM   #1
mlarnold
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A friend of mines fiance has been having trouble with horrible hangovers after just 2 or 3 beers, she doesnt have the same problem with liquor. She has family with Celiacs and we have been wondering if that may be whats causing her discomfort. She wants to try a gluten free to see if that helps but having no experience with them I dont know any commercial examples. She is kind of a "girly" beer drinker but Im having trouble finding a recipe for her.

Any suggestions would be much appreciated


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Old 07-31-2012, 07:28 AM   #2
thanantos
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What do you mean by "girly" beer?



 
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Old 07-31-2012, 07:39 AM   #3
mlarnold
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His words not mine, but I'm guessing light fruity flavors and aroma.
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Old 07-31-2012, 05:23 PM   #4
igliashon
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You should be able to at least find Redbridge at a store, it's a gluten-free beer made by Anheuser-Busch!

How many gallons are you looking to brew?

 
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Old 07-31-2012, 06:06 PM   #5
BBBF
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I'd just pick up a six pack of Red Bridge to start with.

 
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Old 07-31-2012, 06:34 PM   #6
mlarnold
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The closest store that carries red bridge is 2 hours away. I was thinking just 2 or 2 1/2 gallons
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Old 07-31-2012, 07:06 PM   #7
muench1
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Redbridge is pretty common. Bevmo has it, as do many liquor stores.
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Old 07-31-2012, 07:21 PM   #8
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A small batch would be tough, as sorghum syrup tends to be sold in jars of 5 lb or more. On the plus side, sorghum ferments out sweet, so it would be a good base for a fruit beer.
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Old 07-31-2012, 07:47 PM   #9
mlarnold
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Well if its something that she likes and it works for her I would probably be brewing more for her if not then I'm sure that I could find some use for it
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Old 07-31-2012, 09:57 PM   #10
igliashon
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Alright, 2 gallons, cheap, light and fruity...here we go:

Malt bill:
2 lbs rice syrup (Briess) at 60 min
1.5 lbs honey at flame-out (I suggest honey from a fruit source, orange blossom or berry honey would be good; make sure it's raw and grade B if possible)
2 oz maltodextrin whenever (it really doesn't matter)
irish moss/whirlfloc at 15 min

Hops:
0.4 oz amarillo at 60
1 oz amarillo at flame-out
(feel free to sub ahtanum, cascade, galaxy, or citra for the amarillo, adjusting to keep the IBUs down around 25-26).

Yeast: Fermentis S-04; use T-58 if you want to get some mild belgian character, use S-33 if you want higher attenuation and a little buttery touch, use US-05 if you want no flavor contribution from the yeast.

This should give you what you're looking for. If you want to get a little fancier, sub in some palm sugar for some of the honey. Good luck!



 
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