GF malts?

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GF malts?

Postby Brewtrog » Wed Jun 01, 2016 18:22

I have a coeliac friend who I've been promising to brew an ale for for ages. I've also wanted to play with the idea of a "not"-ale, so no barley malt, no hops. The bittering side I can work with a wormwood based mix of gruit herbs, or similar, which leaves me with the malt. So,
Does anyone know of any gf malts that can be bought in the UK? Failing that does anyone know of any easily malted gf grains that are easily available in the UK?
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Re: GF malts?

Postby octoscott » Wed Jun 01, 2016 19:14

Don't even worry about GF grains. Just use white labs clarity ferm and it strips the gluten from your beer during fermentation. Has little to no effect on the finished product.

http://www.whitelabs.com/files/Enzyme_C ... 0Sheet.pdf

http://www.brewstore.co.uk/clarity-ferm ... n-stripper
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Re: GF malts?

Postby Brewtrog » Wed Jun 01, 2016 19:35

Yeah, I've read that, looks good as a general idea, but I'd still like to use an off beat grain rather than barley/wheat/rye.
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Re: GF malts?

Postby octoscott » Wed Jun 01, 2016 19:41

In that case sorghum is what you are looking for as a grain. Will prob set you back about 3 to 4 quid a kilo, but is a decent base instead of lager malt.
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Re: GF malts?

Postby Brewtrog » Wed Jun 01, 2016 20:27

Bit of hunting says that not actually viable to brew in the traditional way with gf grain due to diastatic powers, as far as I can see. Maybe something on the lines of chicha would work better
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Re: GF malts?

Postby INDIAPALEALE » Thu Jun 02, 2016 12:44

I am not an expert but some people with gluten intolerance can tolerate this.

http://www.themaltmiller.co.uk/index.ph ... ductId=245

Apparently there are a lot less people with a genuine gluten allergy than there are people who think they have. A close friend was under this illusion until she was checked out by a specialist who said she was not allergic to gluten.

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Re: GF malts?

Postby oldbloke » Thu Jun 02, 2016 12:51

If you can hack it, you can malt millet. Roasted right, it tastes almost exactly like a barley malt - something that will never be true of sorghum, as far as I can tell. It's a bit lacking in diastatic power so you'll want a lot of it, extra enzymes, and still probably some sugar. But I did make a passable pale ale that way.
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Re: GF malts?

Postby Rolfster » Thu Jun 02, 2016 18:34

I found a blog (I think) about some guys who did an oats based beer.
But you do need to source gf oats.
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Re: GF malts?

Postby Brewtrog » Thu Jun 02, 2016 18:51

My friend is most definitely a coeliac, so wouldn't like to risk it.

The malting I can have a blast at (would have been nice to be able to skip it like), just the mashing I'd be more concerned with really
What enzymes? Is it just a case of bunging alpha-amylase into the mash, or would I need a mix of other bits and bobs as well?
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Re: GF malts?

Postby Brewtrog » Thu Jun 02, 2016 19:04

Rolfster wrote:I found a blog (I think) about some guys who did an oats based beer.
But you do need to source gf oats.


That would be an interesting way to take it . From what I can see oat malt would do the conversion. You can even get it from the malt miller, the question would be if it is gf or not
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Re: GF malts?

Postby john luc » Thu Jun 02, 2016 22:23

Myself and another brewer had a run at this using Oat malt and made a nice Pale Ale. Here is a good research read,
https://docs.google.com/file/d/0B5YVZTv ... edit?pli=1
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Re: GF malts?

Postby john luc » Thu Jun 02, 2016 22:31

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Re: GF malts?

Postby oldbloke » Fri Jun 03, 2016 13:05

Brewtrog wrote:My friend is most definitely a coeliac, so wouldn't like to risk it.

The malting I can have a blast at (would have been nice to be able to skip it like), just the mashing I'd be more concerned with really
What enzymes? Is it just a case of bunging alpha-amylase into the mash, or would I need a mix of other bits and bobs as well?


I bunged in some amylase Just In Case. May not have been necessary. I don't think they bother in Africa where millet was long the base of most beer.
A large Kilner style jar will do for sprouting enough for a one gallon run, just about. For enough for a normal 5 gallon run you'd need to get creative.


Edme do a gf malt extract, by the way.
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Re: GF malts?

Postby Rolfster » Fri Jun 03, 2016 19:08

By the way I have a coeliac friend who drinks the beer I make with clarity ferm. I just don't put any wheat in it.
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Re: GF malts?

Postby Brewtrog » Fri Jun 03, 2016 19:58

john luc wrote:100% Oat malt process.
https://kenanddot.wordpress.com/2012/12 ... malt-beer/

Interesting read, again would be dependent on gf oats.

oldbloke wrote:I bunged in some amylase Just In Case. May not have been necessary. I don't think they bother in Africa where millet was long the base of most beer.
A large Kilner style jar will do for sprouting enough for a one gallon run, just about. For enough for a normal 5 gallon run you'd need to get creative.


Edme do a gf malt extract, by the way.

Sound, sure I have some amylase lying around (from rice wine if memory serves)
Can't see it being too hard to do the malt in batches, and doing 5 batches for a full run, though an experimental 1gal run might be worth it as a feasibility study.

Rolfster wrote:By the way I have a coeliac friend who drinks the beer I make with clarity ferm. I just don't put any wheat in it.

Why no wheat? Surely the clarity ferm would clear the gluten whether it was barley or wheat. (Also still doesn't work for the no-barley no-hops "not-beer" idea)
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Re: GF malts?

Postby oldbloke » Fri Jun 03, 2016 23:54

Ok If you're going to try malting millet, I got mine from an Asian cash&carrry. It was labelled Bajra and very cheap. It's Pennisetum glaucum: pearl millet, and almost certainly the variety used in traditional African beer. But they don't have hops (in the traditional recipes) so include a souring process and drink it very young and raw.
I did think about trying a different variety next time I have a go. There's a lot of panicum millet on ebay (used as birdseed)
Put "wiki millet beer" into Google and while away an hour or so...
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Re: GF malts?

Postby Rolfster » Sat Jun 04, 2016 09:05

Brewtrog wrote:
john luc wrote:100% Oat malt process.
https://kenanddot.wordpress.com/2012/12 ... malt-beer/

Interesting read, again would be dependent on gf oats.

oldbloke wrote:I bunged in some amylase Just In Case. May not have been necessary. I don't think they bother in Africa where millet was long the base of most beer.
A large Kilner style jar will do for sprouting enough for a one gallon run, just about. For enough for a normal 5 gallon run you'd need to get creative.


Edme do a gf malt extract, by the way.

Sound, sure I have some amylase lying around (from rice wine if memory serves)
Can't see it being too hard to do the malt in batches, and doing 5 batches for a full run, though an experimental 1gal run might be worth it as a feasibility study.

Rolfster wrote:By the way I have a coeliac friend who drinks the beer I make with clarity ferm. I just don't put any wheat in it.

Why no wheat? Surely the clarity ferm would clear the gluten whether it was barley or wheat. (Also still doesn't work for the no-barley no-hops "not-beer" idea)


I have heard (but have no evidence to back it up) that there is just too much gluten in wheat for the clarity ferm to get through.
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Re: GF malts?

Postby Rolfster » Sat Jun 04, 2016 09:07

Gluten free oats from amazon.
https://www.amazon.co.uk/gp/aw/d/B01BIY ... +free+oats
I'm sure they could be sourced cheaper if bought in bulk!
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Re: GF malts?

Postby rpt » Sat Jun 04, 2016 21:58

Barley is actually gluten free. However it contains something so similar that it has the same effect on most people. But it might explain why clarity ferm is more effective on barley than wheat.

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