Since 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 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: