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Gluten-Free Test Beer
Specialty Beer • Extract • 1 gal
Beer without barley...
December 9, 2007 am 12:15am
4.0/5.0 1 rating
Ingredients (Extract, 1 gal)
- 0.25 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.25 lbs
Rice Syrup
Rice Syrup
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- 0.01 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 0.25 oz
Fuggle - 4.8 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.25 oz
Fuggle - 4.8 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Ok, so there aren't options for most of the ingredients, so here's the real deal: 1.25 lbs Sorghum Extract (not rice, though rice would be fine too) 4 oz Quinoa grains, half baked at 350 for 15 mins, half soaked in water then baked at 350 for 15, 450 for 15 2 tbsp Molasses The quinoa is for color/flavor/body. The molasses should maybe add a touch of flavor and a tiny bit of unfermentables too. We'll see how it turns out. Also I'm using US-05 yeast, didn't see that as an option either.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 7.6 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.5 IBU | 0 - 100 | |
Discussion
no gluten, no problem
2008-01-29 11:33pm
I am pleasantly surprised by how well this turned out. It tastes just like beer! There is a little sour twang from the sorghum, and a little raw grain flavor from the quinoa, but overall it's light and good to drink. Next time I'll reduce the sorghum and add rice extract. I'll also get some amylase enzymes to break down the starches in the grains. But otherwise this recipe worked well.
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