Producing Gluten Free Beer with Non-malted Grains using Commercially Available Enzymes
Quality gluten-free beer can be produced without the use of enzyme-rich base malts. This document is intended to outline the process of producing fermentable wort using a grain bill where the bulk of fermentable sugars are provided by non-malted, gluten-free grains.
1. Grains
I have focused on the use of a combination of non-malted millet and buckwheat to replace “pale malt”. I have used millet and buckwheat in approximately a 3:1 ratio. There is a lot of room for experimentation with other ratios and other grains, this is by no means the “best” combination; but it has yielded reasonable results.
The whole grains to be used as “base malt” are baked in a 350-degree oven for 30 to 45 minutes. The temperature and time used in roasting the grains can be adjusted to alter the character of the finished beer. At 30 minutes, I do not notice much color change in the grain, but it seems to improve the flavor profile of the finished beer. The whole roasted grain stores well; this step can be performed long before milling.
In addition to the non-malted base grains, gluten-free specialty malts are used to add flavor, color and body to the beer. Malted rice and millet specialty grains are commercially available, and are indispensible in recipe formulation. The use of (in a 5.5 gal batch) 1 to 2 lbs. of a crystal malt, 1 to 2 lbs. of biscuit or Munich malt, and darker malts as needed to achieve the desired color and flavor; is recommended.
Both malted and non-malted grains should be milled fine enough to result in a significant amount of flour, similar to the crush used in BIAB mashes. The fine crush dramatically improves extract efficiency.
2. Mash (gelatinization and scarification are combined)
This process combines the cereal cooker (starch gelatinization) and mash (scarification) steps into a single process that can be thought of as a 2-step mash that will be performed in a brew kettle. It is not recommended to use a kettle with a false bottom, as the viscous cereal mash will scorch on the bottom of the pot if not mixed continuously during heating.
•Dissolve 1 to 2 tsp. CaCl and 0.25 to 1 tsp. CaSO4 in 5 gal of reverse osmosis water. Calcium is needed for proper amylase activity, but the ratio of salts can be adjusted for the beer style.
Adjust pH of water to within the 5.5 - 6.5, using lactic acid, alkaline tap water, or food grade NaOH as needed.
•Add 4 gal room temperature, pH-adjusted water to brew pot.
Add the crushed grain (assuming a 10 to 15lb grain bill) and 20 ml thermally stable alpha amylase Termamyl [liquid] or 5 mg of SEBamyl BAP 100 [powder]. This enzyme aids in starch liquefaction, it is active in the 170 to 175 F range; and is denatured at boiling temperatures. If you are concerned about tannin extraction from the specialty grain husks, you can set them aside and add them at the end of the 175 F rest; this will slightly lower efficiency but will reduce tannin extraction.
•Heat the “mash” over high heat, stirring continuously (yes your arm will get tired) until the temperature of the mash reaches 175 F.
•Perform a gelatinization rest maintaining the temperature between 170 -175 F for 60 to 90 minutes.
•Stir well every 15 minutes during the rest. Apply heat as needed to maintain this temperature (stir while heating).
•After the gelatinization rest, lower the temperature of the mash to 140 F. This can be done with an immersion chiller or through the addition of ice.
•Adjust the mash pH to between 4.8 and 5.8.
•Add 15ml SEB amyl L (amylase), 10ml SEB Pro PL (protease), and 10 ml ViscoSEB L (cell wall carbohydrase blend), mix well.
•Perform a scarification rest maintaining the temperature between 130 – 140 F for 60 to 120 minutes.
•Stir well every 15 minutes during the rest. Apply heat (stir while heating) as needed to maintain this temperature.
3. Lauter
Because the mash involves a high temperature cereal-cooking step and is performed in a kettle, the use of a separate lauter ton is recommended.
Moving the mash into a BIAB bag supported by a lauter ton (Zap pap style lauter is fine) is an effective way to separate the sweet wort from the spent grains.
Sparge and collect the sweet wort.
Continue with the boil as usual.