Justin’s 5 and 50 Gluten Free Beer Recipe
2 lbs of Pure Beet Sugar (we used Belgian Soft Candi Sugar Blond)
3 lbs sorghum extract
2 16 oz bottles of Belgian Candi Syrup Dark
5 gallons spring water
2 pkgs of Hop Pellets- Kent Goldings (1 oz each)
1 test tube of yeast for making beer (enough for 5 gallons)
Note: Total cooking time is one hour.
Bring 2.5 gallons of water to boil. Add all beet sugar, sorghum extract, and Dark Candi Syrup. Set timer for 60 minutes. After 5 minutes, add 1 package of hops (1 oz). Let boil, stirring occasionally. After 50 minutes, add the rest of the hops (one more oz.) and boil for the remaining ten minutes. When timer goes off, turn off heat and let cool on stove to 100 degrees F. (This may take a while.) In the meantime, sterilize your fermenter (with bleach). Add the remaining 2 1/2 gallons of water to the fermenter and then pour the Wort (cooked syrup mixture) through a sterilized strainer into the fermenter. Liquid should be at room temperature, around 70 degrees F. Pitch (add) the yeast. Seal fermenter and set airlock. Ferment for about 3 weeks. Sterilize bottles and equipment (including hoses, tubes, bottles, everything) and bottle your beer. Enjoy! You have now made your first gluten free beer.
There will be some sediment in the bottom of your beer bottles so you should pour the beer into a glass to drink it.
THIS IS OUR FIRST EXPERIMENT WITH GLUTEN FREE BEER. WE CANNOT GUARANTEE YUM FACTOR BUT WILL REPORT BACK TO YOU IN 3 WEEKS ON DRINKABILITY AND GIVE IT A YUM RATING!
This Batch Before Fermentation has: