Recipe advice: Gluten Free Belgian 'Wit' Ale

[thaymond]

I Brewed this up for my wife with Celiac. Let me know what you think, what I should change for next time.

3.3 lb White Sorghum Syrup 44%
3.0 lb Brown Rice Syrup 40%
1.0 lb Rolled Oats 13 %
0.2 lb Maltodextrin 2 %

2.0 oz Cascade (US homegrown leaf) 5% AA [Estimated] @ 20 min

Danstar Belle Saison (pitch @ 70°F)
Ferment 1 week @ 68°F
Week 2 raise 2 °F per day to 78°F

0.1 oz Coriander Seed 10.0 min*Boil
0.5 oz Bitter Orange Peel1.0 min*Boil

Steep 1 lb of gluten free rolled oats @ 150°F for 30 minutes.

20 minute boil
Boil 3 lbs rice syrup @ 20 minutes. Regular hop additions @ 20 minutes.

Add maltodextrine, coriander, and sorghum syrup at 10 minutes.

Add orange peel at 1 minute/flame out
OG 1.052 measured
FG 1.010 measured

5.5% ABV
18 IBU

 

[jsbarks]

Why not use clarity ferm and just reduce the gluten to under 20ppm?

 

[thaymond]

Why not use clarity ferm and just reduce the gluten to under 20ppm?

Because my wife has tried all the commercial varieties and has adverse reactions to all of them. She equates her pain to that of childbirth (she's had 2 so she knows) which would make me feel like a jerk to do that to her. Plus, it would be a waste of ingredients to try that and have her have a reaction.

If I could, I totally would. I could buy all the grain ingredients for half of the cost of the extract and adjuncts to make it legitimately gluten free.

 

[jsbarks]

http://traffic.libsyn.com/basicbrewing/bbr09-04-14clarityferm.mp3


maybe bump it up a bit to two vials?