Brewster2256
Well-Known Member
Doing some research on the feasibility of brewing a barely based gluten-free ale using the same ingredients I always do. The problem of course is that barley contains gluten, loads of it, so my response is 'destroy it!'
Are there any known types of glutenase which are known to break-up gluten down to a reasonable level ~20-30ppm?
If those enzymes exist, what temperature/pH conditions do they require?
Are there any known labs which produce relatively cheap glutenase?
I just imagining adding the enzyme to the mash of my typical ales, and having it do it's magic. I imagine its not that easy as there seems to be no barley based gluten free beer on the market.
Any thoughts or insights would be greatly appreciated.
Are there any known types of glutenase which are known to break-up gluten down to a reasonable level ~20-30ppm?
If those enzymes exist, what temperature/pH conditions do they require?
Are there any known labs which produce relatively cheap glutenase?
I just imagining adding the enzyme to the mash of my typical ales, and having it do it's magic. I imagine its not that easy as there seems to be no barley based gluten free beer on the market.
Any thoughts or insights would be greatly appreciated.