GF Home Brewing Recipes

Product Information

Gluten free beers are best for anyone who suffers from gluten intolerance such as celiacs and dermatitis herptiformis sufferes often have a reaction with the grains which are used to produce beer (barley and wheat).

This can be quite upsetting for alot of people not being able to drink fanatstic beers.

This is not such a bad thing if you learn how to home brew as you can start brewing your own gluten free beers at much less than comercial beers and flavoured and produced to your standard.

Stingless Honey Blonde Ale

This recipe comes to us courtesy of Chad Smith. Thanks Chad!

Specifications:

  • Batch size: 22.5l
  • Boil Volume: 27.8l
  • IBUs: 24.9
  • Boil Time: 60 Minutes

Ingredients:

  • 2.8kg Sorghum Extract
  • 15g Magnum Hops (13.1%AA) 60 Minute Boil 23.6 IBU
  • 6g Saaz (3.7%AA) 15 Minute Boil 1.3 IBU
  • 6g Saaz (3.7%AA) 0Minute Boil 0 IBU
  • Whirlflock Tablet (Boil 5 Minutes)
  • 1 Sachet Yeast Nutrient (Boil 5 Minutes)
  • 0.65kg Honey
  • Safale US05 Yeast

Notes:

  1. Add the Honey at boil flameout
  2. Pasturise 100g honey and add when kegging

Jason’s Pale Ale

This recipe comes to us courtesy of of one of our customers Jason Brown.

You will need:

  • 2.8kg (1 tub) of Brewers Choice Sorghum Syrup
  • 240g of Corn Syrup Maltodextrin (must be corn based)
  • 50g Northern Brewer Hops
  • 15g Hallertau hop plug
  • 33g of Tettnanger hop pellets
  • 1 sachet Safale US05 Yeast
  • 10-12 liters of refrigerated water

How to do it:

  1. Dissolve about 1kg of Sorghum syrup and the maltodextrin in 8 liters of water and bring to boil.
  2. Add 50g of Northern Brewer hops for 60 minute boil.
  3. Add 15g Hallertau hop plug at 30 minute mark.
  4. Add balance of Sorghum syrup with 20 minutes to go.
  5. After the 60 minutes have elapsed, remove the heat and add the Tettnanger hop pellets.
  6. Transfer the wort to the fermentor and add the refrigerated water, topping up the fermentor to 22 liters. You need to get the temperature to around 20-25 degrees.
  7. Briskly stir the fermentor for a couple of minutes to ensure the whole mixture is very well aerated.
  8. Sprinkle on the yeast and stir in gently.
  9. Seal the fermentor.
  10. Rack to a secondary fermentor after 1 week.

** Recipes sourced from http://gfhomebrewing.com.au