Gluten Free beers

[PhotoSHO]

Howdy folks, I'm new to this forum and was wondering if anyone had any gluten free recipes? My girlfriend has been diagnosed celiac and the 3 batches I've made so far all taste way too cidery. :confused: Any suggestions?

Thanks

[Ó Flannagáin]

Are you AG or extract brewing? I know that Sorghum is the usual ingredient for gluten free brews. Don't have any recipes myself, hopefully someone with experience can chime in.

Welcome to the forum :)

[PhotoSHO]

Right now I am a mini masher for regular beer and extract for GF beers. thank you for the reply and hopefully I can make something decent soon

[Diver Down]

Howdy folks, I'm new to this forum and was wondering if anyone had any gluten free recipes? My girlfriend has been diagnosed celiac and the 3 batches I've made so far all taste way too cidery. :confused: Any suggestions?

Thanks

Welcome to HBC! If you keep fishing around you will hook you a gluten free recipe...:)

[Ó Flannagáin]

So is it sorghum extract? They may be the first place to look. Extract, if it's old can impart a 'twang' into the brew that might be taken as cidery. I suspect turning sorghum into extract can be a little different then barley so it may add that twang even moreso.

[bindi]

Go to this site by an an Aussie , he is an expert on this.http://www.obrienbrewing.com.au/ also know as Millet Man on this great site http://www.aussiehomebrewer.com
join and post question there, he will help.

Cheers.

[Ryanh1801]

Very interested in this, as a good friend of mine is celiac. I have been telling her I will make a beer she can have, but not sure how to go about it.

[Peteoz77]

Very interested in this, as a good friend of mine is celiac. I have been telling her I will make a beer she can have, but not sure how to go about it.

So, you are making promises to a woman, with no idea of if/how you can make good on the promise? Imagine that! :o

[PhotoSHO]

I am using sorghum extract as my base malt. I have used rice and quinoa to add to the color/flavor. The last batch I made I hopped it liberally and dry hopped it. Still ciderville. Thanks to all for their input, the quest continues.

[Monocoastal]

Be aware that sorghum extracts can still contain some amount of gluten if they are processed in facilities that also process wheat or ryes. The bottom line is relative sensitivity of your consumers. As mentioned elsewhere, over 20ppm creates problems for many gluten-sensitive people. Cross-contamination can lead to levels well above this.

[Monocoastal]

I am using sorghum extract as my base malt. I have used rice and quinoa to add to the color/flavor. The last batch I made I hopped it liberally and dry hopped it. Still ciderville. Thanks to all for their input, the quest continues.

I'm with you, PhotoSHO. I've also tried quinoa partial mash 2:1 with sorghum extract, and ditto with rice solids. So far, the results are less than favorable, but the quest continues.

The guys at Bard's Beer are celiacs, and their story keeps me going. Their product is a session beer using only sorghum (http://www.glutenfreeplanet.ca/index.php/component/content/article/67-alcohol/300-bards-gluten-free-craft-beer-bards-beer-company-usa). A previous product, Dragon's Gold, used honey and was very slightly sweeter. I know they spent countless hours doing small batches to come up with the right recipe - which is understandably proprietary. They only use two of the thirty-two or so different grasses that make up the class labeled "sorghum". So... it can be done with favorable outcome.

I'm using extract for now to get in right ballpark, but expect that decent results will require AG. I have a source for GF sorghum grain if you're interested.