Gluten Free Ingredients bought

[Brewpastor]

OK, so I bought some white sorghum syrup today and plan on getting this gluten free thing rolling. I have 6 pounds of syrup. I plan to use centennial pellets and white lab's Pacific coast yeast. I am trying to think of ways to get some roast character and am thinking of using some toasted rice or seasame seeds. My understanding is that the sorghum finishes dry and citrusy. The centennials should work with that. The yeast is lower attenuating and can be fermented cooler.

Thoughts and ideas anyone?

 

[Brew-Happy]

I don't know when you are planning to do this, but Bob's Red Mill site has several grains that are gluten free. Such as: flaxseed, buckwheat, millet, amaranth, and oats. The site is : Link

I think the toasted GF oats would be good for a roasted flavor.

There is another source for GF oats is : www.glutenfreeoats.com

Other ideas would be toasted pumpkin seeds, roasted dried corn, and maybe toasted nuts if you can find gluten free versions.

Great luck with this!

 

[Brewpastor]

I don't know when you are planning to do this, but Bob's Red Mill site has several grains that are gluten free. Such as: flaxseed, buckwheat, millet, amaranth, and oats. The site is : Link

I think the toasted GF oats would be good for a roasted flavor.

There is another source for GF oats is : www.glutenfreeoats.com

Other ideas would be toasted pumpkin seeds, roasted dried corn, and maybe toasted nuts if you can find gluten free versions.

Great luck with this!

Great info, thanks a bunch. The real trick will be caramel tones. Any thoughts?

 

[Brew-Happy]

Maybe.

I tried once to get popcorn kernels to germinate and it worked great. If you "malted" them then dried them in your oven, you might be able to caramelize the sugars in the grain.

Walmart might carry GF dark corn syrup in their Great Value brand. Not sure how much this will add as far as caramel flavor is concerned. Maybe someone else can add or subtract from that idea.

If that doesn't work, just caramelize your own sugar and add it late in the fermentation. Apparently that works for some on here.

 

[BierMuncher]

How about a simple 15-20 minute hard boil of your first 2 gallons of runnings. I did that tonight with my SMaSHed Nugget Pale ale to get some caramel tones and a bit darker color.

 

[Brewpastor]

How about a simple 15-20 minute hard boil of your first 2 gallons of runnings. I did that tonight with my SMaSHed Nugget Pale ale to get some caramel tones and a bit darker color.

Not a bad idea, it would be easy enough!

 

[k1v1116]

I would worry about the sesame seeds (too much oil) but different types of rice toasted could add some complexity. there's always the obvious additions: maple syrup, molasses, honey...

 

[MVKTR2]

How about a simple 15-20 minute hard boil of your first 2 gallons of runnings. I did that tonight with my SMaSHed Nugget Pale ale to get some caramel tones and a bit darker color.

+1 for kettle caramelization! But the flip side is not scorching it... which in a way is what caramelization is. Could be tough with a product you're not familiar with. Also i was thinking toasted oats would do it, they'll easily reach 200 lovibond without burning if treated carefully. Lastly why would the pastor listen to lil ole me! :fro:

Schlante,
Phillip

 

[Brewpastor]

Nothing ventured...

I will be posting results and really hope we can get something going on this.

 

[Brew-Happy]

Please do keep us informed! I am very interested in the results!

 

[Brewpastor]

I will do. I am looking forward to seeing what comes out of this.

 

[MVKTR2]

I do realize some people are gluten intollerant, I'm guessing the pastor isn't one of them... if so it took a whole lot of bier to find out! Other than digestive problems for a very few people, what's the angle/reason to brew gluten free?

Schlante,
Phillip

 

[Brewpastor]

My mom is gluten intolerant and for a while I was afraid I was too. I also have a couple friends who are so I figured it was something I needed to look into. If nothing else, I would like to get a couple good recipes out there for people who have gluten issues.

 

[k1v1116]

Dont oats have gluten? http://en.wikipedia.org/wiki/Oats#Celiac_Disease

 

[Brewpastor]

Dont oats have gluten? http://en.wikipedia.org/wiki/Oats#Celiac_Disease

There is debate on that and to be honest I don't know the answer/ My mom won't eat them and she used to be an oatmeal freak.

 

[Brew-Happy]

From experience with wife's celiac's disease.


Oats do not contain the gluten protein that affects gluten intolerant people. What happens with oats is that often the grains become contaminated with wheat grains in the field. Voluntary wheat plants can grow in the same field as oats. Then get harvest with the oats and processed.

The way around it is to verify the field is free of wheat plants before harvesting AND perform an ELISA test to confirm the batch of oats is below USDA standards for calling it gluten free.

The other issue is the processing lines for oats and wheat are often the same and can get secondary contamination through the processing plant. Some companies have dedicated lines for their gluten free products.

 

[Brewpastor]

From experience with wife's celiac's disease.


Oats do not contain the gluten protein that affects gluten intolerant people. What happens with oats is that often the grains become contaminated with wheat grains in the field. Voluntary wheat plants can grow in the same field as oats. Then get harvest with the oats and processed.

The way around it is to verify the field is free of wheat plants before harvesting AND perform an ELISA test to confirm the batch of oats is below USDA standards for calling it gluten free.

The other issue is the processing lines for oats and wheat are often the same and can get secondary contamination through the processing plant. Some companies have dedicated lines for their gluten free products.

Good info. I will be checking out the GF oats.

 

[david_42]

GF oats can be a real pain to grow. My neighbors alternate crops and since they aren't allowed to burn the stubble any more, they never have completely clean crops.

Caramel flavors. Caramelizing some cane sugar would be a simple approach. You'd have more control and if you trash a batch, you're only out a few cups of sugar.

 

[Brewpastor]

The good thing about the possibility of using oats is the ability to add body to GF brews. Sorghum is reported to really dry out, so it could make for a thin brew. Oats could give some of that mouth feel back.

 

[Drunkensatyr]

You could always use the hot brewing stones method to caramelize sugars. Get some good heat stable rocks, super heat them and drop em in the pot. It is an old method that was used to step mash wooden kettles.

 

[Brewpastor]

I did that ONCE. It was fun, but nothing I really want to do again! Something about red hot rocks and hot liquid, reminds me of blisters!

 

[Drunkensatyr]

Haha...too true. There is also the make your own dark Belgian Candy Sugar route.

 

[ericd]

I've never tasted sorghum myself so I don't know about using it. However, if I were doing it, I'd go the Amaranth/Rice route. Amaranth has a nice malty, elusively smoky flavor that's screaming to be used in a beer and combine that with the cool crisp flavor of rice...yum!!!