Resources for brewing your own gluten free beer
While I don't brew beer, I know a lot of you do. So, why should you be left out?! So far in my search for gf beers I have come across a few resources for brewing them. Watch for recipes, instructions, and sources for everything related to gluten free home brewing!
BREWING "LIQUID GOLD"
I came across this ebook bundle tonight while I was looking around for home brewing tid bits. The guy who wrote it, Matt Tremblay, claims that you can make beer at home for $5.27 a gallon! Now, I don't know if gluten free beer would be as low, but I don't see why it wouldn't be. Let's see, that's... whoa! That's like $.65 per 16oz bottle!!! That's insane.
I know you can get little starter kits for brewing at home for around $50. You could easily make that up by brewing at $.65 a bottle. Plus, how cool would it be to tell people that you made the beer they're drinking?! Bragging rights are always a good thing.
Man...now I'm seriously considering this. I need a new hobby like another hole in my head. However, you can also brew root beer and cokes at home, too. Definitely food for thought.
Instructions for malting buckwheat
I came across these instructions at mrgoodbeer.com in a gf beer recipe.
"Instructions for Malting Buckwheat:
Since as gluten-free homebrewers we can't just go to our homebrew supply store and buy malted buckwheat or millet, we must malt it ourselves in order to brew with it. Luckily, this is a pretty simple process. First, obtain raw (that is, uncooked and untoasted) buckwheat from a health food store or co-op. Rinse about and let it sit for 30-48 hrs completely submerged in water, rinsing it off every 8 hours or so. The buckwheat will expand as it soaks up some of the water and also produce a sticky oily substance which should be rinsed off. Now put the buckwheat into a strainer or fine-mesh colander and let it sit in the open air in a cool dark place, rinsing off every 8 hours to prevent mold. After 1 day you will see rootlets forming. Let the buckwheat sit in the open air for about 2 days, or until some of the rootlets are about twice as long as the grain bodies. Spread the buckwheat out in a thin layer on several cookie sheets and bake in a 200-250º oven until the buckwheat becomes hard and crunchy (and tastes remarkably like Grape-Nuts) At this point you may increase the temperature and make dark-roasted buckwheat, for darker-colored beers. Use a rolling pin or a glass jar to crush the buckwheat."
Overlook Amber Ale (Gluten Free)
This recipe is from BYO.com.
Overlook Amber Ale
(Redrum Sorghum Beer)
(5 gallons/19 L, partial mash)
OG = 1.055 FG = 1.014
IBU = 33 SRM = 10+ ABV = 5.3%
Ingredients
5.0 lbs. (2.3 kg) white sorghum malt (base malt)
1.0 lbs. (0.45 kg) white sorghum malt (kilned/toasted malt)
4.0 lbs. (1.8 kg) BriesSweet White Sorghum Syrup 45 DE High Maltose
1 tsp amylase enzymes
7 AAU Centennial hops (60 mins)
(0.58 oz./16 g of 12% alpha acids)
2.5 AAU Cascade hops (30 mins)
(0.50 oz./14 g of 5% alpha acids)
0.50 oz. (14 g) Amarillo hops (0 mins)
Fermentis Safale S-04 dried ale yeast
0.75 cups corn sugar (for priming)
PLEASE GO TO THE BYO SITE FOR THE STEP BY STEP INSTRUCTIONS THAT FINISH THIS RECIPE.
