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Old 03-19-2008, 04:28 AM   #1
Aug 2005
Posts: 70

I have a friend that has a wheat allergy and I am going to try a Gluten Free beer. what do you think of this recipe any and all tips will help. I will be brewing this weekend if I have all if the ingredients.
Also he has asked for some peach flavoring. (to each his own)

A Pro Mash Recipe Report
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 7.00
Anticipated OG: 1.052 Plato: 12.96
Anticipated SRM: 4.4
Anticipated IBU: 31.0
Wort Boil Time: 60 Minutes
Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

% Amount Name Origin Potential SRM
14.3 1.00 lbs. Rice Solids Generic 1.040 0
85.7 6.00 lbs. Sorghum Syrup 1.037 4
Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.50 oz. Centennial Whole 10.50 23.2 60 min.
0.50 oz. Centennial Whole 10.50 7.8 20 min.

Wyeast 1272 GF (need to order)

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Old 03-19-2008, 03:02 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

I don't think peach and centennial will play well, but the basic recipe is sound. Maybe split the batch after fermenting and add the peaches to half? For fruit beer, it's a good idea to keep the IBU in the 10-20 range.
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