GLUTEN FREE AMBER ALE by JB Flannery
This was my first attempt at brewing and I decided to attempt a gluten-free beer since my wife is coeliac. I read a number of different recipes (using imperial measurement frustratingly) and managed to amalgamate a few of these. The process was fairly straightforward and the bottles took 12 days to achieve sufficient carbonation. There is a different, almost metallic taste from the sorghum base, but I don’t mind it a whole lot. More importantly, my wife is a big fan of this beer and is fully supportive of my newfound hobby. In time, I will adapt this recipe to try and improve things (mainly reducing the sorghum metallic taste) but for now I’ve a beer which my wife is very happy with.
Kettle: 30l cygnet (Amazon.co.uk)
Wort chiller: homemade 10mm copper double coil (Screwfix)
Fermentation bucket with tap (Home Brew Store)
Autospihon (Home Brew Store)
Air lock (Home Brew Store)
Hydrometer (Home Brew Store)
Pre- brew procedure:
I read online that the grains needed to be roasted. Not fully knowing what was the correct process; I added water to the porridge oats and spread them on a baking tray. I place these into my oven at 175°C for 1 hour (breaking up clumps throughout the bake). I had another tray with the Kasza and wild rice which i roasted on a tray for 45 minutes at 175°C. Once the grains had cooled, I transferred them to a grain bag.
Fill kettle with 12.5l of water and heat to 70°C
Add the grain bag and adjust temperature to maintain 68°C
Leave the grain bag in the water for 30 minutes, remove and allow to drip-drain into kettle.
Add 12.5l of water to the kettle and bring the wort to the boil.
Once the wort has reached a boil, turn off the heat and add the candi sugar and molasses and mix well.
When you are happy that the sugars have been dissolved, return the wort to a boil.
When the wort is boiling, add 21g Chinook hops. (Beware of the hot break)
Continue to boil for 30 minutes and ad 10g Chinook hops. At this stage, place wort chiller into the wort.
Boil for 15 minutes and add the 1.5kg sorghum and 15g fuggles.
Boil for 5 minutes and ass 1 tsp of Irish moss and 3 tbsp cocoa.
Boil for 5 minutes and add 250 g maltodextran.
Boil for a final 5 minutes and then cool the wort.
Once wort has reached 22°C, transfer to the fermentation vessel ensuring that the wort is aerated on its way.
Remove some of the wort and check the specific gravity.
Add 1 pack of the yeast, place the lid on the bucket and insert the airlock.
Fill the airlock with starsan or cheap high-proof alcohol and allow to ferment until the hydrometer readings stabilise over a 3-day period. In my instance, I allowed to ferment for 19 days before bottling.