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WayneB

Gluten-free Homebrew Beer

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Hello,

Surfing the web I found that Briess sells a malted extract syrup made from sorghum. Supposedly it can be used as a 1:1 replacement for barley malt extract in beer recipes. Has anyone tried this material and if so can you recommend a recipe?

Regards,

Wayne

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Hello,

Surfing the web I found that Briess sells a malted extract syrup made from sorghum. Supposedly it can be used as a 1:1 replacement for barley malt extract in beer recipes. Has anyone tried this material and if so can you recommend a recipe?

Regards,

Wayne

Wayne I have brewed 2 beers this way. The first recipe we used 7 lbs Briess.

This time we used 9 1/2 lbs.

Check out byo.com for a gluten free recipe, that is where I got mine. We made the first recipe listed as is. Kinda weak. That is why the second recipe we used more syrup. We mixed up the hops.

I am on my laptop and it takes me too long to type so I will respond to this when I can sit at my regular keyboard and a mouse.


~Barb

Gluten Free October 18, 2007

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Wayne I have brewed 2 beers this way. The first recipe we used 7 lbs Briess.

This time we used 9 1/2 lbs.

Check out byo.com for a gluten free recipe, that is where I got mine. We made the first recipe listed as is. Kinda weak. That is why the second recipe we used more syrup. We mixed up the hops.

I am on my laptop and it takes me too long to type so I will respond to this when I can sit at my regular keyboard and a mouse.

Barb, thank you very much for the info. That is helpful. Regard, Wayne

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Wayne, the second beer we made we used Amarillo hops, they are the child of Cascade. Floral aroma. I wanted something not as bitter. This beer is in the first bucket and looks darker, we are hoping for a nut brown but don't know yet. We used more syrup for this batch and boiled "grains". We used toasted buckwheat and malted amaranth. I malted it and it turned a lovely brown and tasted quite nutty. For the honey we used buckwheat which is quite dark. When we change buckets on Sunday we will have a better idea of what it looks like. We will be dry hopping it in the second bucket with Amarillo.

The first beer will be great for when it is hot out with an orange slice. So I have high hopes for this second beer.

Since Teff can be dark in the first place we are thinking about trying it next time. But if we like this current beer then I will stick with the amaranth. Malting is quite easy and I don't see why it can't be used for any of these grains.


~Barb

Gluten Free October 18, 2007

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Wayne, are you going to be making beer?

As time as given the beer time to develop I am liking it more and more.

It is somewhat pale but not see through, kind of like a hefeweizen look to it.

There is some real good hoppiness to it. I think next time I will make this recipe but I am going to use the bitter hops combined with the Amarillo hops.

Also the gluten-free yeast tends to give it champagne type bubbles which is odd in this beer.

It seems like a light beer when you drink it, as in there is no heaviness. Right now the words are not coming easy so I am having a hard time explaining it.

The second batch we will be bottling this weekend. When we swapped buckets we tasted it and it is very sweet, we dry hopped it then so I am anxious to see how this turns out.

It seems the choices for yeast are limited so I am going to have to do research and see what I can find.

No matter what, it has better flavor then Redbridge.


~Barb

Gluten Free October 18, 2007

YIPPEE for Gluten free

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Wayne, are you going to be making beer?

As time as given the beer time to develop I am liking it more and more.

It is somewhat pale but not see through, kind of like a hefeweizen look to it.

There is some real good hoppiness to it. I think next time I will make this recipe but I am going to use the bitter hops combined with the Amarillo hops.

Also the gluten-free yeast tends to give it champagne type bubbles which is odd in this beer.

It seems like a light beer when you drink it, as in there is no heaviness. Right now the words are not coming easy so I am having a hard time explaining it.

The second batch we will be bottling this weekend. When we swapped buckets we tasted it and it is very sweet, we dry hopped it then so I am anxious to see how this turns out.

It seems the choices for yeast are limited so I am going to have to do research and see what I can find.

No matter what, it has better flavor then Redbridge.

Any update on how this beer came out? I'm planning on making a similar one, only adding some molasses to darken/flavor it some. Just curious if you were happy with the second batch.

Thanks.

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