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Old 01-04-2013, 03:36 PM   #11
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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Bottled this last week. I used yellow corn grits (sadly) after I failed to be able to grind the Indian popcorn kernels in my corona mill. I also accidentally bumped the maple syrup and molasses up in quantity since I was lazy and used liquid ounces instead of weight (dumb dumb dumb), but the resulting beer tasted PHENOMENAL at bottling time. Provided it doesn't get infected (the bottling was a wee bit chaotic), it's going to be easily one of the best beers I've ever made.

 
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Old 01-07-2013, 08:01 PM   #12
wickman6
 
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Sep 2011
vernon hills, il
Posts: 643
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I'm very interested in brewing this, I have a friend who would like a gluten free beer and I'd like to brew him one.

How did it turn out? Do you think backing off on the hops would be ok with this recipe? Maybe around 20 ibu?

He likes fat tire and negro modelo, might this be somewhat similar? Sorry for all the questions, I have no idea about gf beer. Trying to learn.

Thanks for the help!

Edit: just realized you bottled a very short time ago, so I don't expect you can tell me much about how it turned out.
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My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!

 
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Old 01-08-2013, 02:39 AM   #13
igliashon
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Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts


The hopping is not too much, it's actually pretty light for my tastes. But I wouldn't recommend brewing this unless you can get yourself some promalt. If you try to do it with just amylase you won't get very good efficiency, the wild rice is tough to break down with out glucanase and protease.

 
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