Dave, Desiree, Beer & Wine

As you may or may not know, I have been diagnosed with Celiac and cannot eat wheat or any other grain that contains gluten.  This has been difficult considering I own a homebrew store.

I’ve tried a few recipes in an attempt to get a good gluten free beer. Until recently all I had to work with as the base was sorghum. the results were always disappointing.  The sorghum has a lot of iron and the metallic aftertaste was not pleasant.

My latest attempt uses a brown rice extract made by Briess Malting.  The results at this point are far better than the sorghum attempts.  I’m trying to get a good craft style beer such as an American Pale Ale that has a great hop character to help me stay away from the consequences of drinking my favorite beverage.

The brown rice extract and malted oats are available at our store. The sprouted Quinoa and toasted buckwheat I found at Whole Foods in the bulk section.

Here is the recipe:

Ingredients:

6.00 lb Brown Rice Syrup (2.0 SRM)
1.00 lb Buckwheat – Roasted (3.0 SRM)
1.00 lb Oat Malt (2.0 SRM)
1.00 lb Quinoa – Sprouted (1.0 SRM)
0.50 oz Chinook Hops [13.00 %] (60 min) 21.8 IBU
0.50 oz Chinook Hops [13.00 %] (15 min) 10.8 IBU
0.50 oz Citra Hops [11.10 %] (15 min) 9.2 IBU
0.50 oz Citra Hops [11.10 %] (5 min) 3.7 IBU
0.50 lb Brown Sugar, Dark (50.0 SRM)

1 packet US-05 Yeast

Steep grains at 150° for 45 minutes in a grain bag using enough water to fully submerge the grains. It’s best if the grains ahve room to “swim” around the liquid.  Remove from water and sparge (sprinkle evenly) enough water at 170° to get around 3 gallons of water. Discard the grains.

Bring to a boil and add the Brown Rice Syrup. Stir till dissolved and add hops according to the schedule above.

Remove hops and cool quickly. Add to sanitized fermenter and add enough water to get to 5 gallons.  Make sure temperature is below 75° and sprinkle yeast on top of wort.

Ferment for 1-2 weeks and bottle with 3/4 cup priming sugar to carbonate the beer.

This beer isn’t carbonated yet but the flavor at bottling time was immensely encouraging.  The intense grapefruit character from the hops was exactly what I was targeting.

Please keep in mind that when purchasing items from our store that this is a homebrew store.  It is loaded with several varieties of barley, rye and wheat grains that are crushed in the store everyday. We can’t guarantee that the oat malt and brown rice syrup won’t come in contact with products containing wheat.  You may wish to crush the oat malt yourself as all the malts at High Gravity are crushed on the same mill.

Cheers,
Desiree Knott
desiree@highgravitybrew.com
High Gravity Homebrewing & Winemaking Supplies
Tulsa Homebrew Examiner
High Gravity’s Facebook Fan Page

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This entry was posted by Desiree Knott on Friday, March 4th, 2011 at 5:25 pm and is filed under Random Thoughts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.