Found a few starter recipe's as well as simple instructions to help get everyone going.
(not my writing, the link is to the original brewer)
Category: 14. Gluten Free Beer
Style: Inspired by Belgian Wit
Recipe Name:
Tropical White
Brewer's Name: Robert Hinterding
Brewing Method: Mash including decoction
Starting Gravity: 1.049
Ending Gravity: 1.010
Alcohol (w/w%): 5.2
Bitterness (IBU): 20
Colour (SRM): Very pale
Specification Comments: Second attempt at a gluten free beer like a Belgian Wit.
I was a bit short of malt, so added some dextrose, also short of Hallertau hops, so added some Tettnanger. It all worked out very well.
Size of Batch: 13 litres
Extract Efficiency: 84%
Fermentables: 3.0 kg Pale sorghum malt
0.2 kg dextrose (corn based)
Hop Additions: 18 g Hallertauer (2.9%) 60 minutes boil,
6 g Tettnanger (4.9%) 60 minutes boil (ran out of Hallertauer)
Wort Preparation: Water is treated with gypsum to 150ppm.
Add 6 ltr water at 40C to crushed malt to give temp of 35C, rest for 20 mins.
Add phosphoric acid to bring the pH down to 5.1.
Add 3 ltr hot water to bring the temp to 50C, rest for 30 mins.
Allow the wort to settle for 20 mins.
Carefully remove the clear liquid from the top of the grist and put to one side (thin wort).
Add 4 ltr hot water to grist, and bring to boil, boil for 20 mins, stirring to stop if from burning.
Remove thick wort from heat and cool it to about 65°C.
Add thin wort to thick wort, mix together well, bring temp to 63°C.
Maintain 63°C for two hours, after one hour use iodine test to test for conversion of starch to sugars, repeat test every half hour. Conversion should be complete in one and one half hours.
Add rice hulls (15% of weight of grain)
Bring temp to 70°C, rest for 20 mins, then sparge.
Boiling and Cooling: Boil 90 mins.
10 grams dried orange peel, 30 min before end.
¼ tablet Irish moss, 15 min before end.
15 grams crushed corriander, 5 min before end.
Cool to 20°C
Other additions:
Yeast Information: Safale K-97 German Ale yeast
Fermentation Details: Ferment at 18-20°C for 7 days.
Other Brewing Information: The pH and the calcium levels are important to protect and get the most out of the enzymes. Calcium helps to protect the enzymes, and the amylase enzymes work better at a lower pH.
Competition Results: Not entered. It was brewed so it could be sampled at a Coeliac Society health forum. It was very well received, and got very good comments from non-coeliacs as well.
Aussie Pale Ale
Category: 14. Gluten Free Beer
Style: Inspired by Australian Pale Ale. First brew using buckwheat biscuit malt and Pride of Ringwood hops.
Recipe Name: Aussie Pale
Brewer's Name: Robert Hinterding
Brewing Method: Mash including decoction
Starting Gravity: 1.050
Ending Gravity: 1.013
Alcohol (w/w%): 4.9
Bitterness (IBU): 30
Colour (SRM): Pale
Specification Comments: First attempt at making something like an Australian Pale Ale. The result is not too bad. The colour is a bit light. Recipe has been adjusted to remove some processing problems.
Size of Batch: 13 litres
Extract Efficiency: 88%
Fermentables: 3.0 kg Pale sorghum malt
0.4 kg Buckwheat biscuit malt.
Hop Additions: 12 g Pride of Ringwood (10%) 60 minutes boil.
Wort Preparation: Water is treated with gypsum to 150ppm.
Add 6 ltr water at 40C to crushed malt to give temp of 35C, rest for 20 mins.
Add phosphoric acid to bring the pH down to 5.1.
Add 3 ltr hot water to bring the temp to 50C, rest for 30 mins.
Allow the wort to settle for 20 mins.
Carefully remove the clear liquid from the top of the grist and put to one side (thin wort).
Add 4 ltr hot water to grist, and bring to boil, boil for 20 mins, stirring to stop if from burning.
Remove thick wort from heat and cool it to about 65°C.
Add thin wort to thick wort, mix together well, bring temp to 63°C.
Maintain 63°C for two hours, after one hour use iodine test to test for conversion of starch to sugars, repeat test every half hour. Conversion should be complete in one and one half hours.
Add rice hulls (15% of weight of grain)
Bring temp to 70°C, rest for 20 mins, then sparge.
Boiling and Cooling: Boil 90 mins.
¼ tablet Irish moss, 15 min before end.
Cool to 20°C
Other additions:
Yeast Information: Safale S-04 English Ale yeast
Fermentation Details: Ferment at 18-20°C for 7 days.
Other Brewing Information: The pH and the calcium levels are important to protect and get the most out of the enzymes. Calcium helps to protect the enzymes, and the amylase enzymes work better at a lower pH.
Previous version using Amber Buckwheat malt had better colour.
Competition Results: Not entered.
Aztec Ale
Category: 14. Gluten Free Beer
Style: Purely experimental batch to see what taste and colour puffed amaranth grain will add. So the basic brew is light like a Koelsch.
Recipe Name: Aztec Ale
Brewer's Name: Robert Hinterding
Brewing Method: Mash including decoction
Starting Gravity: 1.041
Ending Gravity: 1.011
Alcohol (w/w%): 3.9
Bitterness (IBU): 26
Colour (SRM): Quite Pale (paler than expected)
Specification Comments: The idea was to brew a light brew like a koelsch to see what contribution puffed amaranth would make when used as an adjunct.
Size of Batch: 13 litres
Extract Efficiency: 89%
Fermentables: 2.27 kg Pale sorghum malt
0.3 kg puffed Amaranth grain.
Hop Additions: 15 grams Tettnanger (4.5%), 60 min boil.
15 grams Tettnanger (4.5%), 30 min boil.
5 gram Hallertau (2.9%), 10 min boil.
Wort Preparation: Water is treated with gypsum to 150ppm.
Add 5 ltr water at 40C to crushed malt to give temp of 35C, rest for 20 mins.
Add phosphoric acid to bring the pH down to 5.1.
Add 2 ltr hot water to bring the temp to 50C, rest for 30 mins.
Allow the wort to settle for 20 mins.
Carefully remove the clear liquid from the top of the grist and put to one side (thin wort).
Add 4 ltr hot water to grist, and bring to boil, boil for 20 mins, stirring to stop if from burning.
Remove thick wort from heat and cool it to about 65°C.
Add thin wort to thick wort, mix together well, bring temp to 63°C.
Maintain 63°C for two hours, after one hour use iodine test to test for conversion of starch to sugars, repeat test every half hour. Conversion should be complete in one and one half hours.
Add rice hulls (15% of weight of grain)
Bring temp to 70°C, rest for 20 mins, then sparge.
Boiling and Cooling: Boil 90 mins.
¼ tablet Irish moss, 15 min before end.
Cool to 20°C
Other additions:
Yeast Information: Safale S-04 English Ale yeast
Fermentation Details: Ferment at 18-20°C for 8 days.
Other Brewing Information: The pH and the calcium levels are important to protect and get the most out of the enzymes. Calcium helps to protect the enzymes, and the amylase enzymes work better at a lower pH.
Competition Results: Not entered. The contribution of the Amaranth was much less than I expected, it did not add much colour or taste. This made a very nice beer. It did not have the sourness that sorghum beers usually have, and after conditioning resulted in a clear smooth beer that goes down very well.
http://www.sillyyak.com.au/gfb/gfrecip.html
