The Gluten Free Brewery: Our First Gluten Free Beer Recipe

beerbarrel.jpgyummy.jpgSince I seem to be revealing secrets today I thought I would surprise everyone with an entirely different kind of post. You see, DH has been pursuing a new hobby. Since we both love hard cider, some time ago he tracked down ingredients and instructions on how to brew hard cider. Due to the relative success of this experiment recently he decided to take the next step and create a recipe for a gluten free Sorghum beer. We drove to Beer,Beer, and More Beer in Concord, Ca. for supplies, and I somehow managed to work in a visit to the lovely Harvest House health food store. (More on them to follow…) DH selected an assortment of ingredients, including the loveliest blue bottles you’ve ever seen, and we returned home to conduct our first experiment in gluten free beer brewing. DH ended up creating a warlock’s brew of bubbling, brown liquid, which is even now bubbling away in a fermenter. Glup… Glup… I can make no promises about the following recipe, but creating it was fun, and we will definitely be reporting back on the quality of our Book of Yum Brew. Apparently it will be ready in about three weeks.

I am hardly a beer aficionado, and am actually more of a Cider girl. But, so far I’ve tried the commercial Bard’s Tale (yuck), Ramapo (also yuck), and Redbridge, which I found drinkable, if not as tasty as my beloved Ace Cider. What’s your favorite brew?

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 Batch Before Fermentation has:
11% Percent Sugar by weight
6% Potential Alcohol
Specific Gravity of 1.045

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9 Responses to “The Gluten Free Brewery: Our First Gluten Free Beer Recipe”

  1. My sister is working on a similar project with her boyfriend, it’s exciting! I’ll let her know about this recipe.

  2. How exciting! I’ll be interested to see how it turns out – it’s going to be a long 3 weeks!

  3. Yea! One of my favorite hobbies before the diagnosis was home brewing pale ale. I love the guys at Beer Beer and More Beer – they were always super helpful.

    My advice based on past experiences are: avoid contamination with potential wild yeasts by keeping the entire process to bottle ultra-sterile, and use a good wort chilling process to get the temperature down to fermentation temperatures quickly (which will in turn also help avoid exposure to yeasts if this is an open-air process.)

    One day it’s my hope to get back into this and pay the nice folks up at morebeer a visit. My goal is to try and replicate an ultra-hoppy northwest pale ale recipe using Cascade varieties of hops that is gluten-free. Best time of year to do this is in the late fall to early spring when room temperatures can be maintained easily at the correct levels during the fermentation process.

  4. I brewed not to long ago and since my beer never clarified, I haven’t tasted it yet. I love brewing, but hate bottling and kegging. I did pick up some stuff to help it clarify. I roasted a bunch of GF grains in the attempt to add more flavor to the beer than say New Grist or Redbridge, that may have been the culprit. At any rate, I have years of normal brewing experience, so if DH has questions, send them my way. Let me know if yours clarifies!

  5. [...] Here at the Book of yum we had a recipe for homemade paneer a recipe for homemade corn tortillas and pico de gallo our first gluten free beer Recipe and a sublime recipe for roasted veggie pizza using Chebe Crust (Just trust me on the sublime thing.) [...]

  6. Be careful with what kind of yeast you get. Yeast itself is gluten free, but you can contaminate a batch with a package of yeast started in ingredients with gluten.

  7. I just brewed a 5 gallon batch of Orange hefe for my wife. Since she has celiac’s I used 6 lbs of white sorghum and 1 lb of corn sugar. Most of your liquid yeasts are grown in a media of wheat, barley, etc. There are some great threads on about different substitutions and what actually is GF and what isn’t. Its worth a look if you want to continue the hobby.

  8. has anyone tried making this?

  9. I would love to try your hard cider, Do you have a recipe please



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