Free the Glutens! APA
Brewed: 02/25/2012 Bottled: 03/17/2012
The SheppyBrew Beer Model and Brew Master have an kid-swaping arrangement with another family. This family has two boys exactly the same age as the Brewing Assistants. The two families take turns taking all four boys for certain weekends. This works out well for things like GABF.
At some point, the matriarch of the kid-swaping partner family (let's pretend her name is Gretchen so that I don't have to keep typing "the matriarch of the kid-swaping partner family" every time I refer to her) has discovered that she has a sensitivity to gluten. Unfortunately, this means Gretchen cannot drink beer without feeling uncomfortable afterwards.
When we picked up the kids last time, we inconsiderately brought beer as a "thank-you" for watching the boys. We talked about gluten-free beers a little bit. Gretchen even asked if I could brew one. To be honest, it is something I never really thought about.
So, the SheppyBrew Brew Master did some research and asked around at his LHBS's. He came up with a simple gluten-free recipe to try in a small batch. We will see how Gretchen likes the beer. Depending on how close this ends up being to drinkable, it may be tweaked one way or another. I guess we will have to see.
For more on my blog about Gluten-Free beers: http://blog.ericshepard.com/search/label/Gluten%20Free
EDIT: One of my virtual friends mentioned a couple things I knew but should have pointed out.
to be truly gluten-free, you need to make sure your oats are certified
gluten-free (mine were not). You should also not crush those (or any of
the grains you use) in the same grain mill you use to crush other malts
(I used a roller pin).
Second, my recipe uses harvested yeast from another batch. This
is a big no-no for gluten - free beer. If you use liquid yeast, you want
to make sure it is certified gluten - free. Based on what I've read,
dry yeast should be fine.
Finally, I will mention that if you are a seriously sensitive Celiac or brewing for a
one, make sure you do more research than just this website.
I have never really had to worry about those nasty little
glutens and Gretchen ( who inspired me to try this) is not even sensitive
enough to have completely given up regular gluten-full beers.
"Gretchen" did give positive feedback on the beer. Flattery will get you everywhere, and so I will have to brew this again (maybe several times).
On my facebook page: "I'm happy to be a friend of the Sheppy Brew house. Free The Glutens APA. Delicious. Thx!"
on my facebook page: "I have a way for you to get rich....or just make a
good friend happy! Make more of the gluten free beer you made for me!
So so good....honestly better than what's out on the market. You could
make a killing....or just sell your recipe to New Planet. I can connect
you with the owners! In the meantime....will you PLEASE brew me another
batch?! I've been savoring it and I'm on my last bottle."
Batch 2 did not use harvested yeast.
|Free the Glutens! APA --- Batch 2|
||American Pale Ale
||31.3 IBUs (Rager)
||Alcohol by Volume
||4.8 % |
|BU : GU
||Golden Naked Oats C15 (15.0 SRM)
||Centennial [12.50 %] - First Wort 30.0 min
|3 lbs 3.0 oz
||Rice Extract Syrup (7.0 SRM)
||Yeast Nutrient (Boil 10.0 mins)
||Centennial [12.50 %] - Boil 7.0 min
||SafBrew Ale (DCL/Fermentis #S-33) [23.66 ml]
||Honey (1.0 SRM)
Mash ProfileRecipe Notes
Remove grains, and prepare to boil
Manually crush the oats.
Bring 2.5 gallons to
160F. Steep Oats for 45 minutes.
Add first wort hops after taking out the
oats, let steep for another 30 minutes.
Add syrup and bring to boil and start
30 minute timer
Add hops and nutrient as times listed
After boil, chill
the wort to around 60F.
Add wort to fermenter, Fill with water as needed,
and aerate. Pitch yeast.
Ferment one week starting at around 60F and let rise
over the time it is fermenting.
Batch prime with 2.25 oz sugar. Carb for 2
||Pitch Temp: 72
|Day 1: 62 |
|Day 2: 64|
|Day 3: 66|
|Day 4: |
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