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Old 08-26-2013, 03:45 PM   #1
Jul 2013
Livonia, Michigan
Posts: 210
Liked 22 Times on 16 Posts

So the wife is an unrepentant BMC drinker (Miller Lite being her go-to). How I overlooked this otherwise fatal flaw when we were dating, I don't know, lol, but it is what it is.

Her doc has begun to suspect that she has a gluten sensitivity, and is testing for Celiac disease.

All this leads to the question: What GF recipes would you recommend for a BMC drinker?

I have the ability to lager, and I'm setup for all-grain up to 10 gallon batches.

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Old 08-26-2013, 06:41 PM   #2
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts

Shouldn't be too hard. Some combo of soghum syrup, rice syrup and some non-flavored corn syrup is how I'd go. I liked a sorghum/rice 70/30? combo that was cool fermented. I think I used saaz.

Probably will have to water it down though.
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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