luis.salas
Active Member
- Joined
- Jul 2, 2020
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Hi, there. I’m planning to make a GF beer for a friend of mine that has celiac disease. The problem is that, where we live, celiac disease is an absolute oddity, so getting all the GF stuff is impossible.
I was thinking in a grain bill like this:
60% malted corn (“maíz de jora”, the one used to make chicha, really accesible here)
30% malted buckwheat (malted at home)
10% oat flakes
I’d be needing help in hops selection, since I’m new in brewing.
I’ve seen many recipes that include rice syrup. I’m guessing what ‘s the benefit of that and if it’s possible to replace it with honey or so.
Thank you very much for your comments, and if this seems with no future for your more experienced eyes, please let me know!
I was thinking in a grain bill like this:
60% malted corn (“maíz de jora”, the one used to make chicha, really accesible here)
30% malted buckwheat (malted at home)
10% oat flakes
I’d be needing help in hops selection, since I’m new in brewing.
I’ve seen many recipes that include rice syrup. I’m guessing what ‘s the benefit of that and if it’s possible to replace it with honey or so.
Thank you very much for your comments, and if this seems with no future for your more experienced eyes, please let me know!
