PhillyBrewer
Active Member
I was diagnosed with Celiac 2 years ago and gave up homebrewing, a favorite hobby I had been doing (non-GF) for 8 years or so. I've been reluctant to do any GF brewing for a couple reasons. The commercial GF beers I've had which have been sorghum-based (which is clearly the most popular ingredient) have all been thin and have the sweet cider-y sorghum flavor. The all grain options (provided exclusively by glutenfreehomebrewing.org AFAIK) is cost prohibitive for me living on the east coast. It would cost me roughly $100 to have ingredients for a 5 gallon batch shipped.
Every so often, I get frustrated at the situation and do a little more reading into GF homebrewing. I recently read some posts on another forum where some guys have been brewing sorghum-based beers, but reducing the quantity of sorghum and using other ingredients that tone down sorghum's impact. I'm hoping people can offer some input on things they've done, sharing a recipe or two, to brew non-AG GF beers that are very good with reduced sorghum flavor.
As far as body is concerned, I understand one can add maltodextrin. But what are some other "base" malts and specialty grains that can be used to result in a solid beer.
Thanks in advance.
Mike
Every so often, I get frustrated at the situation and do a little more reading into GF homebrewing. I recently read some posts on another forum where some guys have been brewing sorghum-based beers, but reducing the quantity of sorghum and using other ingredients that tone down sorghum's impact. I'm hoping people can offer some input on things they've done, sharing a recipe or two, to brew non-AG GF beers that are very good with reduced sorghum flavor.
As far as body is concerned, I understand one can add maltodextrin. But what are some other "base" malts and specialty grains that can be used to result in a solid beer.
Thanks in advance.
Mike