Hi, all. I'm interested in brewing gluten-low beer, and wanted to throw some ideas out to get feedback. I have a gluten-intolerance, so not Celiac's, and I'm finally getting serious about cutting it out completely to see if I can get some realised health benefits.
Before I get into the questions about brewing, I wanted to ask generally about gluten in beer. About a year ago, I completely cut gluten out for about 4 months. During that period, something as little as soy sauce with wheat would upset my stomach, but I still had no issue with beer. This led me to the conclusion that the malting (modified grains) and/or mashing (protein rest) plus clarification meant no gluten. Reading on here, I'm led to think otherwise. Could somebody help me understand this?
In regards to brewing, even though beer has not caused a noticeable issue, I still would like to start brewing beers with as little gluten as possible. My two thoughts are that a protein rest during mashing and using low-gluten grains would work towards this. So, firstly, does a protein rest significantly lower gluten levels, and if so, is this going to seriously thin out the beer? And, what grains are low-gluten? I know oats are gluten-free except for potential cross-contamination - and I plan to try out oat malt in the near future - but I've read that rye is also lower in gluten than wheat or barley. I haven't found a source I trust saying this about rye, though, just random websites.
Thanks for any info!
Before I get into the questions about brewing, I wanted to ask generally about gluten in beer. About a year ago, I completely cut gluten out for about 4 months. During that period, something as little as soy sauce with wheat would upset my stomach, but I still had no issue with beer. This led me to the conclusion that the malting (modified grains) and/or mashing (protein rest) plus clarification meant no gluten. Reading on here, I'm led to think otherwise. Could somebody help me understand this?
In regards to brewing, even though beer has not caused a noticeable issue, I still would like to start brewing beers with as little gluten as possible. My two thoughts are that a protein rest during mashing and using low-gluten grains would work towards this. So, firstly, does a protein rest significantly lower gluten levels, and if so, is this going to seriously thin out the beer? And, what grains are low-gluten? I know oats are gluten-free except for potential cross-contamination - and I plan to try out oat malt in the near future - but I've read that rye is also lower in gluten than wheat or barley. I haven't found a source I trust saying this about rye, though, just random websites.
Thanks for any info!