So I am thinking one of the next beers I would like to brew is a gluten-free beer. The challenge I have is crafting a recipe with these abnormal ingredients. Sorghum and Brown Rice Syrups, Buckwheat or spelt. Dry yeast packets (as wet yeast is usual processed with malt), and the hop shortage price increases. Its not going to be easy especially since I want to make a coffee-house porter. Yes, you heard me. I want to make a gluten free porter (without using oats, wheat, or barley). The biggest problem is going to be color. No black patent malts, no chocolate malts, hell, no MALT’s at all. I have some concept ingredients listed below. If you brew, let me know what you think
Sorghum Syrup – hey, we use it at work for Redbridge. Why not try it at home?
Rice Syrup – lighter flavor and helps reduce the tart, harshness of straight sorghum
Malted Buckwheat (Dark Roasted) – this will be the fun part. No one on the planet seems to sell this. I am going to have to make my own malted Buckwheat and then roast it myself too. This is going to be the most intense and complex beer prep so far.
Safale – ale yeast strain prop’d with beet sugar. I am going to need a strong yeast starter for this beer to ferment correctly.
Fuggle, East Kent Goldings, and some Nugget for bitterness.
I want to brew this to prove to the doubters that gluten free doesn’t have to be just “ok” or “I guess if this is all I could drink” This will be the biggest challenge for me until now. I am collecting the ingredients now and hope to brew this in the next several weeks. Wish me luck.