Gluten Free might just be getting better! A LOT BETTER!

[Legume]

http://www.brewingwithbriess.com/Products/Gluten_Free.htm#brs

This is the brown rice syrup I am talking about.
fantastic stuff for partial mash gf brewing.
It does not have the off flavors that the more popular sorghum extract has, all of my best beers have been based on this product.
I currently get it from annapolis homebrew, but if your specialty rice malts turn out to be good products, I will want to start using them and would like to be able to order everything from one place.
Thanks for consitering the GF homebrew comunity.

 

[Jaybird]

THIS BEER RECIPE IS GLUTEN REDUCED WELL BELOW THE 10PPM NEEDED TO CALL IT GLUTEN FREE.

5 gallon IPA
Mash at 152 for 60 min
Grain bill:
18lb Pale malt RICE
6lb Biscuit malt RICE
2lb Crystal malt RICE

2oz Cascade boiling hops
1/2oz Simcoe mid boil hops
1/2oz Willamette late addition hops
Yeast: Lallemand BRYT-97 American West Coast Ale yeast
Finished beer transferred through Hop Rocket with 1oz Cascade going to brite keg
Original gravity 1.056

I had this beer at the Big Brew Day May 3 at the store and was blown away!

I will post the Belgian recipe tomorrow sometime.

A small bit of info from the guy that brewed the beers and malted the rice.
He had a sample sent to White Labs for all his beers to get analyzed and all the beers we share the recipes too came back "within style" Now this was before he told them they were gluten free and made with ONLY rice. That is real cool!

Cheers
Jay

New Gluten Free start to our site with all the RICE listed

EVERYTHING on that page is Gluten Free. The majority of the rice is at the bottom. We still have plenty to do to organize that page but we are trying to list teh RICE and everything else on our site that IS gluten free in one spot. I am ordering Clarity Ferm and trying to get my hands on all the other stuff you guys listed. I will update as it all comes in.

 

[kaconga]

I am not a gluten free brewer but I love this since I have been itching to try some gf brewing for family and friends. This would make things much easier for me to source and know for sure it was gf. Thanks Jay!

 

[Jaybird]

I am not a gluten free brewer but I love this since I have been itching to try some gf brewing for family and friends. This would make things much easier for me to source and know for sure it was gf. Thanks Jay!

Your very welcome!

Give me a little bit and I will post up the Belgian Beer! I am going to brew this. It is next on the list.

Cheers
Jay

 

[Jaybird]

THIS BEER RECIPE IS GLUTEN REDUCED WELL BELOW THE 10PPM NEEDED TO CALL IT GLUTEN FREE.


Belgian

5 gallon AG batch
Mash at 150 for 60 min

Grain bill:
20lb Pale malt RICE
2lb Crystal malt RICE

1oz Cascade boiling hops
1/2oz Spalt Select & 1/2oz Willamette mid to late boil hops
Yeast: White Labs 500 Trappist or WLP 410 Belgian Wit II
Original gravity around 1.052


Enjoy

Cheers
Jay

 

[AGGF_Brewing]

Thanks for dong this, it's really great to see people catering to us glutarded people! I'm curious what the mashing regiment looks like and how malted rice tastes in comparison to malted millet.

 

[Grafted]

A my


Sent from my iPhone using Home Brew

 

[Osedax]

I don't want to be a preachy Patty but, White Labs yeast is not gluten free. It's not a problem for most but, you might want to put an asterisks next to that last recipe.

Also.... wow, that is a lot of malt for one recipe! You must be accounting for terrible efficiency on our systems because rice should have a fairly high extract. Enzymes may be required.

Honestly, it looks like... SCIENCE is required! I am going to run a battery once I get mine. What gap are you milling this at? Also, will you be posting malt analysis for color?

Thanks for the recipes, Jay!

 

[BBBF]

Most liquid yeasts are not gluten free because the yeast are grown on barley. It might be that the PPM of gluten is low enough to be considered gluten free when it's pitched into 5 gallons of wort. If that's the case, it might be safe for some, but still a problem for others. Maybe put a warning in the description stating that or something...

 

[thaymond]

I pitched Wlp002 in a cider, and my wife has celiacs. No issues with her drinking the cider.

 

[Osedax]

I don't want to get off topic but, yes, I have yet to see anyone have a reaction because it is such a tiny amount. Somewhere around 2ppm in a 5 gallon batch. However, saying that it is gluten free is a misnomer. It originally came from a barley product therefore... gluten reduced. Having said that I use them with no problems but, I warn people first. Most don't care or mind and have 0 reaction.
-end rant

 

[Jaybird]

I don't want to be a preachy Patty but, White Labs yeast is not gluten free. It's not a problem for most but, you might want to put an asterisks next to that last recipe.

Also.... wow, that is a lot of malt for one recipe! You must be accounting for terrible efficiency on our systems because rice should have a fairly high extract. Enzymes may be required.

Honestly, it looks like... SCIENCE is required! I am going to run a battery once I get mine. What gap are you milling this at? Also, will you be posting malt analysis for color?

Thanks for the recipes, Jay!

I want to post the color I really do but from our maltster we just dont have that information just yet. I am pushing him to get it and I am going as far as getting a lab set up to do it for him. So until we actually do get the lab set up to test the color. All we have is what we listed.
Gap? The mill rollers almost touch! They are as close as they can be without touching. I dont have a feeler gauge on it yet but I will do that tomorrow. The mill gap is set as close as I can get it on this new mill.
Yes that is a LOT of malt/Rice. You need 20-25% more malted rice to get the same OG of your basic barley. Nature of the beast after malting from what I am getting from the maltster. I am going to run a 5 gallon batch of the Belgian on my false bottom system and just see what kind of efficiency I personally get. That is what he got on his system of the beers I tasted.

Most liquid yeasts are not gluten free because the yeast are grown on barley. It might be that the PPM of gluten is low enough to be considered gluten free when it's pitched into 5 gallons of wort. If that's the case, it might be safe for some, but still a problem for others. Maybe put a warning in the description stating that or something...

True... White labs is not gluten free. It is at 12PPM per vial so they cant call it Gluten Free. But when you plop that 12PPM in a 5 gallon batch you end up at 2PPM WELL below the 10PPM that is said to be Gluten Free.

Cheers
Jay

 

[Jaybird]

Maybe put a warning in the description stating that or something...

Edits made to original post...

Cheers

Jay

 

[BBBF]

Edits made to original post...

Cheers

Jay

I meant on the gluten free section of your webpage, but putting that in the recipe post was a good catch.

I personally don't think something should be called gluten free, when it is known that it has gluten in it. The Fermentis and Lallemand yeasts are gluten free. A vial of White Labs is not gluten free, but it can be diluted to 2PPM, which is well below the 10PPM set by the FDA.

For me, if I was just avoiding gluten for minor health or fad reason, that would be good enough. For my wife, who has major health issues, she would prefer me come home with a package of US 05 because that 2PPM in the beer gets added to 8PPM from lunch and 9PPM from dinner and the sum of all the parts is enough to make her sick.

Maybe that's more of an FDA/Industry labeling issue than a Nor Cal
Brewing issue, but from my experience the gluten free people are a cautious bunch. Giving them a little extra detail can go a long way towards building their trust.

Any who... Stepping down from the soap box and can't wait to give the rice malt a try.

 

[Jaybird]

I meant on the gluten free section of your webpage, but putting that in the recipe post was a good catch.

but from my experience the gluten free people are a cautious bunch. Giving them a little extra detail can go a long way towards building their trust.

Any who... Stepping down from the soap box and can't wait to give the rice malt a try.

Great advise I will gladly take!

Thanks a bunch for your input!

Cheers
Jay

 

[Jaybird]

The gap setting on my RICE MILL is set to .010...... Hope that helps you guys that are ordering this rice un-milled. It is a good looking mill gap and one that is very hard to reach for most mills.

Cheers
Jay

 

[coravetz]

I have a gluten-free relative that would like a great tasting beer, so this is very timely. Would you have any pics of the beer you've brewed with this or from others?

I'm also more of a Extract Brewer than a AG guy (moving this direction soon). Could I use the Briess Syrups in conjunction with the rice to do a batch? A kit would be MOST EXCELLENT and I'd buy a few to experiment if you're willing to try to pull something like this together. I do get to Shasta during the summer months too for some fly fishing, so I'd be willing to drop some beers off from some brew days and stop at the shop.

 

[mergs]

Good to see a new source of GF ingredients! I wish you success!

couple of comments...

the white labs liquid yeast isn't GF so you might not want it to appear on the GF page of your site. most of us learn this going into the gf brewing adventure but i wouldn't want to take the call when a celiac has a bad day with it. its unlikely you'll get that call but technically its a risk for them. the dry yeasts are gf.

is the malted rice from a domestic source, or is it overseas rice? overseas rice can be contaminated with pesticides and heavy metals. domestic sources are "cleaner". i see "american" listed in the description so i assume so but just want to double check.

again, thanks. not trying to be overly critical, just wanted to point out some observations.

 

[Jaybird]

Good to see a new source of GF ingredients! I wish you success!

couple of comments...

the white labs liquid yeast isn't GF so you might not want it to appear on the GF page of your site. most of us learn this going into the gf brewing adventure but i wouldn't want to take the call when a celiac has a bad day with it. its unlikely you'll get that call but technically its a risk for them. the dry yeasts are gf.

is the malted rice from a domestic source, or is it overseas rice? overseas rice can be contaminated with pesticides and heavy metals. domestic sources are "cleaner". i see "american" listed in the description so i assume so but just want to double check.

again, thanks. not trying to be overly critical, just wanted to point out some observations.

Great feedback I really appreciate it! Yes the rice itself is premium grade rice from a local grower here in Northern California. It is very cool that we get to source it locally.

Cheers
Jay

 

[Jaybird]

White Labs yeast is now gone from that page...

Cheers
Jay

 

[PaintedRat]

Any plans to stock other malted GF grains like millet in the future? Planning another order soon.

 

[Jaybird]

Any plans to stock other malted GF grains like millet in the future? Planning another order soon.

YES.... I will be ordering plenty on my next grain order. Looks like Mon or Tues of next week I will be placing a new order from my vendors and Millet will be on that order. I will have Victor get it on the site ASAP! Any other requests?

Cheers
Jay

 

[JPrather]

This is neat. I've been looking at trying my hand at GF brewing and this is promising for sure. A few things:

1) Candi Syrup seems to be very popular among GF recipes, you may consider putting your Belgian Candi Syrups on the GF page (unless for some reason they're not GF of course).

2) You state that rice needs "20-25% more" a few times in this thread, yet the recipes you've posted seem to be using more like 130% more rice malt than you'd need for barley.

E.G. your IPA recipe is using 26lbs for a 5 gallon/1.052 batch. A barley version would need about 10-11lbs of grain. Just curious, it almost looks like those are grain bills for 10gal batches.

3) A huge +1 to carrying the Briess Brown Rice Syrup extract, that would be huge for guys like me would likely want to partial mash some GF beers. It's kind of hard to find. You probably want to carry/list their Sorghum syrup as well.

 

[yogensha]

Any special considerations for lautering the malted rice?

Also this paper suggests that incomplete saccharification due to the high gelatinization temperature of malted rice very measurably impacts the extraction yield:

http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2010.tb00431.x/full

This is probably why the recipes call for so much more malt.

 

[DonH]

super cool thread. thank you so much! about to purchase some RICE!

 

[Jaybird]

This is neat. I've been looking at trying my hand at GF brewing and this is promising for sure. A few things:

1) Candi Syrup seems to be very popular among GF recipes, you may consider putting your Belgian Candi Syrups on the GF page (unless for some reason they're not GF of course).

2) You state that rice needs "20-25% more" a few times in this thread, yet the recipes you've posted seem to be using more like 130% more rice malt than you'd need for barley.

E.G. your IPA recipe is using 26lbs for a 5 gallon/1.052 batch. A barley version would need about 10-11lbs of grain. Just curious, it almost looks like those are grain bills for 10gal batches.

3) A huge +1 to carrying the Briess Brown Rice Syrup extract, that would be huge for guys like me would likely want to partial mash some GF beers. It's kind of hard to find. You probably want to carry/list their Sorghum syrup as well.

I will contact the brewer tomorrow AM and ask him about that the QTY and batch size.

I am not getting any real good answers about Briess Brown Rice Syrup. Every where I contact it is out of stock. I am wondering if Briess has stopped making it. I will contact them tomorrow.

Cheers
Jay

 

[Osedax]

Thanks Jay. And, thanks for putting up with all of our questions and restrictions. I really hope this works out for you!

My limited research tells me that the gelatinization temperature of long grain rice is around 160F. Short and medium grain are less but, this looks to be long grain. A modified millet mash should work. My worry is the enzyme activity. It might help to put some millet in with it. Maybe 50/50 millet and rice malt.

My fist batch will be all rice to form a baseline. Can't wait to order this! You guys have my next paycheck.

 

[yogensha]

My limited research tells me that the gelatinization temperature of long grain rice is around 160F. Short and medium grain are less but, this looks to be long grain. A modified millet mash should work. My worry is the enzyme activity. It might help to put some millet in with it. Maybe 50/50 millet and rice malt.

It seems to vary quite a bit between varieties. Unfortunately, beta-amylase activity is degraded even at 160 F (71 C), and may be completely denatured after exposure times long enough to completely gelatinize the rice starch. You'd be trading extract yield for fermentability, which may be helpful or hurtful depending on your goals.

Adding millet or any other extra diastatic malt is only helpful if the rice starch is first completely gelatinized. You'd have to perform a cereal mash, decoction or otherwise cook the rice by itself at or above the gelatinization temperature prior to adding the additional diastatic malt.

Of course, you can also do as the recipe suggests and simply increase the size of the malt bill.

My fist batch will be all rice to form a baseline. Can't wait to order this! You guys have my next paycheck.

Looking forward to hearing about your results!

 

[Jaybird]

OK well I just got off the phone with Briess and they do not make a Brown Rice Syrup anymore. BUT..... They do buy and carry what they call Clarified Brown rice syrup and they ONLY sell this in a 55# pail and a 640# drum.
Now as it sits we do not repackage liquid malts. I am not against it but as of right now I am not set up to do that. Here is the reason. I think MOST homebrew shops that do repackage liquid malts don't keep their liquid in the proper environment (on gas) and to get set up to do it right IMO is expensive, which is why the shops don't keep their pails on gas and I have chosen not to repackage liquid malt (ya know do it right or not at all).
NOW. That said I think I can move a 55# pail if repacked properly fairly quickly (before it spoils). Maybe we do a trial "PRE BUY"...
Give me your thoughts on that guys and IF we do decide to repackage this are you guys thinking 3# packs or 7# packs that you would like to have on hand? From my end I would like to probably see the 7# because the plastic 7# pails are easy to find.

Anyway just a couple of things to think about.

Cheers
Jay

 

[JPrather]

OK well I just got off the phone with Briess and they do not make a Brown Rice Syrup anymore. BUT..... They do buy and carry what they call Clarified Brown rice syrup and they ONLY sell this in a 55# pail and a 640# drum. ::snip::

Interesting. I had noticed the "Clarified" version on their site the other day and didn't think much of it.

From what I'm reading on the Briess site, the Clarified version provides "Almost no flavor or color". So, it provides fermentables with the addition of proteins for head retention, etc.