Gluten free ale

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Gluten free ale

Postby brewington » Sat Jan 02, 2016 17:05

Anyone know a good recipe for a gluten free pale ale please?
I have been asked to make for someone :cheers1:

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Re: Gluten free ale

Postby KevinS » Sat Jan 02, 2016 17:57

How gluten free does it need to be? Have you checked out clarity ferm?

It produces gluten-reduced beers so might be worth exploring. Stone made an IPA with it (Delicious IPA) and it enables you to use a conventional (gluten) beer recipe

Just a quick thought!
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Re: Gluten free ale

Postby oldbloke » Sat Jan 02, 2016 18:38

I've tried ersatz ales made from tea&marmite&prune juice&other mad things, I've tried the sorghum based kits, I've even malted my own millet.
Conclusion:
Take any standard kit (or recipe) and add ClarityFerm.
Works, works well, and nice and simple.
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Re: Gluten free ale

Postby Aleman » Sat Jan 02, 2016 19:05

A third exponent of clarityferm here . . . Only thing I wouldn't expect it to work in would be a wheat beer.

Pales and pilsner yeah almost gluten free . . . As pale and pilsner beers tend to be low in gluten anyway. My wife is a coeliac and very intolerant to any gluten but she does not have a reaction to my clarityferm beers

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Re: Gluten free ale

Postby Rolfster » Sun Jan 03, 2016 15:52

+1 for clarity ferm.
My father is gluten intolerant (not coeliac) and has just been enjoying an ale I made him for christmas with no reaction.
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Re: Gluten free ale

Postby brewington » Mon Jan 04, 2016 18:52

Cheers guys, the person it's for has been told they can have zero gluten at the moment so although clarity ferm reduces it, it is still present by the looks of it.
going to try this in a few months, but for now I wanted to have a go at a complete non gluten.

I read about using millet instead of grain, anyone else used this? Or anything else?

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Some I made earlier... Oatmeal Stout, Speedy Extract IPA, Strawberry infused Rosé, My first AG IPA! ,AG IPA , Alcoholic Ginger Ale, Gluten Free IPA

If you put root beer in a square cup, do you get beer?
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Re: Gluten free ale

Postby oldbloke » Mon Jan 04, 2016 19:09

I malted some millet once, just enough for a gallon. Needed sugar to get to a sensible ABV. Tastes very good though, just like a barley-based ale. Malting and roasting enough for more than a gallon is going to be tedious, and there's currently nobody selling millet malt so you do have to do it yourself.

Edme do a gluten-free malt extract, if you fancy trying an extract recipe.

The problem with sorghum is that whatever you do it tastes of sorghum. Age and lots of hops help a bit.

But note that unless the grain any extract is derived from is naturally GF, a GF label just means less than 20ppm, which is the lowest measurable amount using the standard UK assay methods.
However, all the coeliacs I know who've tried brews made with ClarityFerm have had no reaction to it. While they can't guarantee to get rid of every last molecule, in practice you end up with something about as GF as you can get.
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Re: Gluten free ale

Postby brewington » Mon Jan 04, 2016 21:27

oldbloke wrote:I malted some millet once, just enough for a gallon. Needed sugar to get to a sensible ABV. Tastes very good though, just like a barley-based ale. Malting and roasting enough for more than a gallon is going to be tedious, and there's currently nobody selling millet malt so you do have to do it yourself.

Edme do a gluten-free malt extract, if you fancy trying an extract recipe.

The problem with sorghum is that whatever you do it tastes of sorghum. Age and lots of hops help a bit.

But note that unless the grain any extract is derived from is naturally GF, a GF label just means less than 20ppm, which is the lowest measurable amount using the standard UK assay methods.
However, all the coeliacs I know who've tried brews made with ClarityFerm have had no reaction to it. While they can't guarantee to get rid of every last molecule, in practice you end up with something about as GF as you can get.


Thanks very much, I dont suppose I could ask your method for malting the Millet please?
I shall then move on to try the clarity ferm :-)

Join The Home Brew Festival http://www.thehomebrewfestival.co.uk
9th - 11th June 2017 in Market Bosworth.

Ask me about how you can get involved or check out the facebook page!

Some I made earlier... Oatmeal Stout, Speedy Extract IPA, Strawberry infused Rosé, My first AG IPA! ,AG IPA , Alcoholic Ginger Ale, Gluten Free IPA

If you put root beer in a square cup, do you get beer?
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Re: Gluten free ale

Postby oldbloke » Tue Jan 05, 2016 01:08

The dates must be wrong on one of these... And some of the text is the same, clearly I had a really bad edit session at some point.
The millet was from an Asian cash&carry, dirt cheap.

Experiment 0:

2012-03-16
14oz of millet (from Haji's) given a 4hour soak
Spread over muslin stretched aross a cooling tray over a roasting pan
Rinsed approx every 8 hours for nearly 2 days,
didn't look great so rigged sprouting jars from 4 Kilners with muslin across tops, transferred to them
At 4 days(ish) long roots and some acrospires as long as grain - others not sprouted at all, etc
2012-03-20(21?)
Dried in batches @ 50 in oven, stirring regulalrly, about an hour each batch.
2012-03-27
Half(approx) roasted @ 150 mins: a little darker, not hugely.
Ground, not particularly finely, in pestle&mortar.
Actually ground too fine, I realise after reading my books.
Added to nearly full small saucepan at about 30C.
No idea what the pH is.
Heated to 40C for beta-Glucanase rest - overshot to about 44.
At least 1 commercial glucanase wants 45 anyway.
Left 30 mins - no idea how long the rest ought to be. Fell to 40 in this time.
Missed the protease rest at 50 - didn't check notes, thought it was 60...
Some time at around 63 when incorrectly trying for 60 for protease - will do for beta-amylase.
Heated to 65C for amylase rest; bit easier to keep it about right, here.
Cycling between 62 and 68 - the two amylases.
Added tiny bit of amylase halfway through, JIC.
This rest for 90mins-2hrs.
Up to 78-80 for mashout. Need to lose about half a pint to get wort to 1 pint.
Went up to 85 occasionally.
Strained into jug: couldn't be bothered to sparge.
Left to cool; added 1/8tsp isomerised hop extract.
***Should have boiled it at this point.***
Gravity 1020 @ about 28; added sugar to get it to about 1037.
Added pinch of amylase, pinch of pectolase, pinch of nutrient.
Split between 500ml PET and 333ml PET: each about 2/3 full.
Pitched bit of Munton's Gold ale yeast
Not looking promising - lots of solids settled to bottom immediately.
8 hours later, yeast beginning to work, but...
Decided it needs that boil. Will kill the yeast and enzymes, otherwise shouldn't be a problem.
Boiled 1 hour (extra water from kettle). Great smell!
Reading Wiki during the boil I see that the earlier rests aren't really needed in a malted grain.
They may be useful, though.
Cooled, pitched more yeast.
Fermenting nicely.
At some gas releases, giving it a good shake to get that stuff on the bottom mixed in a bit.
Subsequent gas releases are lifting some of the bottom stuff anyway.
2011-05-21 (9 days from yeast pitch, could have bottled at least a day earlier)
Bottled. Sneak taste: very thin, lacking in flavour, but definitely beer-like.
Definitely try a larger scale experiment
2011-05-28 (1 week's conditioning)
Top came off bottle like a grenade! Didn't stir up the sediment though, phew.
Pleasant drink!!! A little thin, a little lacking in flavour, but definitely beer-like.
In fact, definitely beer. Not entirely unlike the blander continental lagers, but with a slightly creamy finish.
Absolutely must experiment further!

===============================================================================
Experiment 1:

2012-03-16
14oz of millet (from Haji's) given a 4hour soak
Spread over muslin stretched across a cake cooling tray over a drip tray
Rinsed approx every 8 hours for nearly 2 days,
Didn't look great so rigged sprouting jars from 4 Kilners with muslin across tops, transferred to them
At 4 days(ish) long roots and some acrospires as long as grain - others not sprouted at all, etc
2012-03-20(21?)
Dried in batches @ 50 in oven, stirring regulalrly, about an hour each batch.
2012-03-27
Half(approx) roasted @ 150 approx 45mins: medium brown inside (at least some) grains
Rubbed round a metal sieve to strip off rootlets
2012-03-28
Ground in coffee mill. Finer than it should be but hey.
Into small pan with 1l water
Into oven set to 50, left 30 mins (protease rest) hit this more or less
Bit of amylase added
Oven to 62, 15 mins (beta amylase) Would have been longer but overshot
Oven to 68, 30 mins (alpha amylase) Trouble holding it here, went over and under
Oven to 78 (mashout) Overshot...
OVEN AS HARD TO CONTROL AS HOB!!!
Strained through muslin-lined sieve, that also sparged with 1.5l near boiling water from kettle
***WASTENOTWANTNOT:
Spent grain chucked in gallon bucket with 13oz sugar, 3ml hop extract, pinch amylase, some stale Munton's Gold yeast
Brought to boil, 18g hops added, boiled 45min
Sieved into large pan, made up to 4.5l (some water refridgerated, cold break?)
SG only about 1.010 at 28 (1.012 corrected) - bit of a surprise. No proper trial jar.
Stirred in 8oz sugar over low heat.
Into demi with 1/4tsp hop extract
Gravity still looks low but some of the sugar may be on the bottom...
Left to cool.
tsp nutrient, 1/2pkt Munton's Gold yeast
2012-03-30
Topped up with half litre water with 1oz sugar dissolved in it
2012-04-20
Not clear yet, but bottled anyway (500ml Coke bottles).
1/2tsp sugar per 500 ml
Thin and very bitter
Improved rapidly
2012-09-28
A little over 5 months in bottle: a pleasant ale, slightly lemony.
Could maybe use more hop, preferably a touch more body.
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