Gluten Free Beer Recipes

by DoItYourself Staff

Home brewers are experimenting with beer recipes, and facing one of the biggest challenges, making gluten free beer. One in every 133 people suffers from Celiac Disease, a gluten intolerance that makes it impossible for them to drink regular beer. However, there are alternative ingredients you can use instead of barley, wheat or other food items that contain gluten.

Although the process of gluten free brewing can get a little complex, if you follow the instructions on the recipes, you will create a nice flavored beer that gluten intolerant people can enjoy.

Gluten Free Buckwheat Beer

Ingredients:

3 lbs malted buckwheat
1 cup corn sugar
1 once Saaz hops
2 ounces Hallertauer Hersbrucker hops
6 pounds gluten free rice syrup
1 package ale yeast (EDME)

Instructions

In a strainer bag put your crushed malted buckwheat into the brew pot, and add 1-1/2 gallons of water. Stir until water starts boiling. Remove buckwheat and add rice syrup, corn sugar and ½ ounce each of Saaz and Hallertauer hops. Boil for 30 minutes, and add ¼ ounce each of the Saaz and Hallertauer hops. Boil for a further 15 minutes, and add ¼ ounce of each type of hops. Continue boiling for another 15 minutes. Let the remaining 1 ounce Hallertauer hops steep in the wort for 2 minutes. Strain into your fermenter, and when cooled put in the yeast. Let the mixture ferment for 10 days. Add ¾ cup corn sugar for bottling, and age the beer for another week before consuming.

Rice Beer - Sake

Ingredients:

Rice
Yeast
Koji-kin
Lemon juice
Two large pots
Cloth
Strainer
Steamer
Thermometer

Instructions

Wash thoroughly six cups of rice in a strainer, and together with the strainer put them in a container full of water. Soak for 30 minutes. In a steamer filled with ½ gallon of water, cook the rice until it grows, and then let it cool. Fill a big cooking pot with ½ gallon of water and add the juice of one lemon. Add one pound of koji-kin and mix slowly. Let the pot sit off the heat for 30 minutes, and after add the cooked rice. Next, put in 1 packet of yeast and mix. Cover the pot and put it in a cool dry place for 2 weeks. It is recommended that every day you stir the mixture for better results. Remove the lid of the pot and place cheesecloth over another large pot in a sink. Pour the contents through the cheesecloth, to remove any residue from the rice. The clear liquid is your beer.

Hybrid-Beer

Ingredients:

3 21 oz. Cans of GF rice syrup
2 oz. hops (AA percent of 4-7)
6 cups corn syrup
1 packet dry ale yeast (gluten free)
1 pint molasses
¾ cup priming sugar

Instructions

Boil 1-1/2 gallons of water and add all ingredients except 1 oz of hops. Boil for 1 hour, then add ½ oz. hops and cook for another 45 minutes. Add the last ½ oz. of hops for aroma, during the last 2 minutes of the boil. Let the mixture cool, and add to cold water in the primary fermenter, to make 5 gallons. Add yeast when the temperature is 80 degrees Fahrenheit, or below. Ferment for 7 to 10 days, and bottle using ¾ cup of priming sugar.

Although many argue, and technically they are correct, that beer that does not contain barley is not beer; those who suffer from gluten intolerance will find that these recipes are the closest to beer they can get.