So, a GF friend asked me if I could brew up a tasty gluten free beer for him, as he has never had a beer that could be described as both "gluten free" and "tasty". So I'm taking up the challenge. I got some gluten free malt from Colorado Malting Co and Grouse and read as much as I could on the forums here about using GF malt. As Belgian beers are more about the yeast flavors then the malt, i thought that might be a good place to start. Here are my recipe and plans:
5 Gallon Batch
5 lbs Millet Malt
3 lbs Vienna Millet
1 lb crystal Buckwheat
1 lb GF Oat Malt
2 lbs brown rice syrup
2 lbs Belgian Dark Candy Syrup (D2)
.6oz Magnum at 60 min for 26 IBU's
Wyeast 3522 Belgian Ardennes yeast
I plan to mash in at 158 for a 30 min rest, then add some cool water to drop the temp to 154, add some Amalyse enzyme then rest another 30 min before mash out and sparge. Oh, and lots of rice hulls! Does this plan sound reasonable?
I was also wondering if anyone had advice on building a GF yeast starter. Will a starter made with Brown Rice Syrup ferment a grain mash properly? I am using Brown Rice Syrup from the health food store as I couldn't get a hold of the briess stuff.
Thanks!
5 Gallon Batch
5 lbs Millet Malt
3 lbs Vienna Millet
1 lb crystal Buckwheat
1 lb GF Oat Malt
2 lbs brown rice syrup
2 lbs Belgian Dark Candy Syrup (D2)
.6oz Magnum at 60 min for 26 IBU's
Wyeast 3522 Belgian Ardennes yeast
I plan to mash in at 158 for a 30 min rest, then add some cool water to drop the temp to 154, add some Amalyse enzyme then rest another 30 min before mash out and sparge. Oh, and lots of rice hulls! Does this plan sound reasonable?
I was also wondering if anyone had advice on building a GF yeast starter. Will a starter made with Brown Rice Syrup ferment a grain mash properly? I am using Brown Rice Syrup from the health food store as I couldn't get a hold of the briess stuff.
Thanks!