Home of the BrewNosers

Just wondering if anyone has ever given gluten free brewing a shot? A friend of mine was asking me about it this evening as a buddy of his at work suffers from Celiac. I haven't had any experience with it myself, but seem to recall reading that it was difficult to get a full flavoured beer using sorgum.

I've thought about it (a work buddy's wife has gluten issues), but never done anything. I bought Schnitzen gluten free pilsner just for shits n giggles. Its made from millet and was OK - if it was the only beer I could drink, I'm sure I'd be happy enough with it - tasted kinda corny.

I think I may put a bit more research into this and maybe brew up a batch in the fall when I have a bit more time. Seems like it's generally pretty similar to extract brewing from what I've read so far. It's just a matter of finding ways to contribute more malty flavours to the beer since sorgum is so light and doesn't impart a lot of flavour.

I think molasses at flame out for color and flavor could make a nice addition too.

I know a guy in the city here that does it, next time I see him i'll ask him about it. I keep telling him to join the board!

I'd appreciate that LD. It's something I've always been curious about, but have never given it a short, nor have I ever purchased any gluten free beer. The price seems to always scare me away when I find a six pack of it at the store.

Molasses would definitely be a good idea—apparently roasted buckwheat is another way to add some colour/flavour.

Just heard from him and he says he's used buckwheat and home malted red rice but these days he's adding gluten enzyme to the mash and using barley. He's says that works for intolerance but not celiac's disease. I'm hoping he'll join the board and share his knowlege.

All good stuff to know. I think for the gent I'd be brewing this for I'd have to go absolutely gluten free and not just low gluten.

Then have a look here....

http://www.examiner.com/beer-in-nationa ... c-impaired" onclick="window.open(this.href);return false;

Thanks for the link Nash, very interesting. Definitely something else I'll have to look into.

I tried making NG's Silly Yak "beer" once for a cousin with celiacs. I won't be doing that again, it was made with rice syrup, which was a terrible pain to get dissolved, corn sugar, molasses and honey. It didn't give me a krausen, which at first I attributed to the low protein content, but when I took a reading after a week or so it had barely moved. I don't know how it didn't get infected, but I ended up adding some amylase enzyme, which helped, and it eventually fermented. Still, it didn't taste very good, so my cousin ended up using it for cooking.

Briess has a sorghum syrup that I think could work well, but they don't sell it around here and they don't ship it in less than 60 pound buckets. If there's enough people interested, it might be worth doing a group buy.

Canadian Home Brew Supplies actually sells Briess' product in 3lbs. containers. A bit more expensive than traditional LME, but it would be good for testing the waters.

Oh yeah, my source also said of making gluten free beer... "tell him to make cider"

Interesting, cider is definitely on my list as well. The beer wouldn't be so much for me as helping out this gent with Celiac. It's killing him to spend so much money on gluten free beer at the store and asked if I'd look into it.

I made one a few years back. It was based on dry rice malt extract, molasses, and brown sugar. The tough part was getting the solids to settle out of suspension so that it looked like beer rather than a milkshake. The taste was acceptable but not great, although it did taste better that the only commercial one available at the time (La Messagère). I couldn't find enough interest to brew a second batch.

You may also find some good info on this here http://www.homebrewtalk.com/f164/" onclick="window.open(this.href);return false;

Sorry to bump this but did anyone ever brew a decent version? my Dr. has recently suggested it try and cut 'EXCESSIVE' gluten out of my diet?

I did one about a year ago. I got NG to order in some white sorghum extract and essentially followed the "hoppy to be gluten free" recipe on the Briess website. The problem is that the end result has no body and is very dry. I think the FG of the "beer" was 1.003. It also took a long time to carbonate.

But I will say that the two people with Celiacs that I gave them to were very appreciative. They were no worse than the commercial gluten free stuff at the time. Commercial GF's are also quite expensive.

The challenge here is to find a way give GF beer some body. I'm pretty sure I could hide all of the other shortcomings with loads of hops.

I brewed an extract batch last November. It turned out relatively well and was received very well by BMC drinkers, and the two gluten free folks that tried it, absolutely loved it. I was a bit underwhelmed by it, but it was definitely drinkable.

My recipe was kind of an APA:

60 minute boil
6 gallons pre-boil volume
5.25 gallons post boil
OG 1.048
FG 1.008
5.2% ABV
46 IBU
Colour: 11.5 SRM

Fermentables
13.3% Toasted Buckwheat (steeped, 30min 155ºF)
73.3% Sorghum Extract Syrup (added to boil—60 minutes to try and get some caramelization for more colour)
13.3% Belgian Candi Syrup D45 (last 10 minutes of boil)

Hops
US Magnum (13.0 % AA, Pellet) 0.75 oz - 60 Min
US Vanguard (5.0 % AA, Pellet) 0.50 oz - 10 Min
US Vanguard (5.0 % AA, Pellet) 1.50 oz - 5 Min
US Cascade (5.3 % AA, Pellet) 2.00 oz - Flame out
US Cascade (5.3 % AA, Pellet) 2.00 oz - Dry-Hopped (10 days)

Fermented with US-05 at 62ºF.

I am going to have to try that! thanks.