chilort
Well-Known Member
I started out with a Mr. Beer about 5 years ago. I'd wanted to try my hand at brewing for about 5 years before I got the Mr. Beer. My wife gave me the Mr. Beer for Christmas one year to see how I liked brewing. I enjoyed it (the brewing part, the beer wasn't so great) and so we got all of my father-in-law's old brewing supplies (couple of carboys, floating thermometer, hydrometer, but a lot of the tubing and stuff was dry rotted and we tossed it).
I've now brewed a very weak pale ale, an imperial red, a gluten free raspberry beer, a barley wine (still aging), and I'm working on a coffee porter (still fermenting). I've really done nothing more complex than steeping grains and I don't know how much more complex I want to go. But I may need to.
My wife has celiac disease and loves beer. Most of the gluten free beers we've tried are terribly sweet, don't hold a head, have low alcohol content, and don't taste very good at all. Sorry if I'm stepping on any toes, but we've had a number of them and they just aren't very good (Bard's and Red Bridge seem to be the most beer-like). The best gluten free beer we had was at Deschutes Brewery in Portland, Or last summer and it was fantastic.
I decided to try my hand at a gluten free beer. I based the recipe off of Cherry's in the Snow. I used an all rice malt base, raspberries instead of cherries because of the season, and I added in some orange blossom honey for body and alcohol. It turned out wonderfully. The alcohol content was nearly 7% and it placed just out of the top 5 out of 110 beers in a local brewing competition (Held at 5 Seasons in Atlanta). So it is time to try some more gluten free beer recipes.
I currently looking for ways to build body and complexity. The rice based fruit beer was clean and crisp and my wife loves it but I want to give her some more options. I'm currently thinking of using oats to try to get a little more body in the beer. I'm very open to more gluten free recipes and options. Hopefully I'm in the right place.
I've now brewed a very weak pale ale, an imperial red, a gluten free raspberry beer, a barley wine (still aging), and I'm working on a coffee porter (still fermenting). I've really done nothing more complex than steeping grains and I don't know how much more complex I want to go. But I may need to.
My wife has celiac disease and loves beer. Most of the gluten free beers we've tried are terribly sweet, don't hold a head, have low alcohol content, and don't taste very good at all. Sorry if I'm stepping on any toes, but we've had a number of them and they just aren't very good (Bard's and Red Bridge seem to be the most beer-like). The best gluten free beer we had was at Deschutes Brewery in Portland, Or last summer and it was fantastic.
I decided to try my hand at a gluten free beer. I based the recipe off of Cherry's in the Snow. I used an all rice malt base, raspberries instead of cherries because of the season, and I added in some orange blossom honey for body and alcohol. It turned out wonderfully. The alcohol content was nearly 7% and it placed just out of the top 5 out of 110 beers in a local brewing competition (Held at 5 Seasons in Atlanta). So it is time to try some more gluten free beer recipes.
I currently looking for ways to build body and complexity. The rice based fruit beer was clean and crisp and my wife loves it but I want to give her some more options. I'm currently thinking of using oats to try to get a little more body in the beer. I'm very open to more gluten free recipes and options. Hopefully I'm in the right place.
