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Old 03-12-2013, 01:37 AM   #1
Mar 2013
Indianapolis/Chicago, Indiana
Posts: 1

Hey Gluten Free Brewers-
I've been homebrewing for a bit now, focusing mostly on normal grain operation, but based on what I've made, I've started getting some requests from friends for Gluten Free beers. My plan is to convert a 'Super APA' recipe to GF, so that the majority of the flavoring comes from the hops. However, I'm looking for something that might be a reasonable substitute for what I'd normally use crystal malts for, so maybe just a little residual sweetness/color to offset the hoppy bitterness. Anyone have anything they really like using or something that's worked really well as a balancing agent for gluten free IPAs/APAs?


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Old 03-12-2013, 02:02 AM   #2
Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts

Unless you want to malt your own grains or place an order from Colorado Malting Company and make your own crystal malt buckwheat/millet/quinoa/etc., your best choice will be some combo of buckwheat honey and amber candi syrup (D-45). At least, that's been my experience.

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