RoanHighlandsMan
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- Jan 14, 2014
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Reddit.com/r/homebrewing wasn't too helpful and told me to try here, so here I am. I'm looking into making a gluten free beer, maybe a rye stout, for a family member. I'm just going to copy my questions in.
1. "Brewers Clarex" is something I've seen and it sounds like a miracle worker, claiming that an enzyme in it can break down gluten. However, I can't seem to find a link to a place that will just let me buy a bottle of it. Anybody got one?
2. "CLARITY FERM" seems like another great option, and I can actually buy this one. Should I go with this, should I look for Brewer's Clarex, or should I try to find both? Are they the same thing? A followup question, will it work with rye? It says "barley and wheat" which makes me wonder.
3. A protein rest. Is there a temperature/time/PH I should have my wort at to cut down on the protein in the beer. And a followup, will this reduce gluten specifically or all the proteins, and will this lead to a beer lacking in body and head?
4. Buckwheat & Sorghum. I've tried sorghum beers and they're all awful, but I've never had a buckwheat beer. Could I substitute all or part of my grain bill with buckwheat in order to reduce/eliminate gluten?
5. Testing for gluten. What's the best way to go about this? What's your favorite method?
6. Will making a buckwheat beer with Clarity Ferm and a protein rest simply ensure little to no gluten, or will it also eliminate other proteins, leading to a thin and watery body?
Finally and most importantly, give me your favorite recipe! I was thinking milk stout, dry stout, porter, CDA, etc. because our store doesn't have any dark gluten free beers, let alone a good dark GF beer.
----
Right now, I'm leaning towards the rye stout and using Clarity-Ferm, and hoping it works. Still looking into some sort of gluten testing.
1. "Brewers Clarex" is something I've seen and it sounds like a miracle worker, claiming that an enzyme in it can break down gluten. However, I can't seem to find a link to a place that will just let me buy a bottle of it. Anybody got one?
2. "CLARITY FERM" seems like another great option, and I can actually buy this one. Should I go with this, should I look for Brewer's Clarex, or should I try to find both? Are they the same thing? A followup question, will it work with rye? It says "barley and wheat" which makes me wonder.
3. A protein rest. Is there a temperature/time/PH I should have my wort at to cut down on the protein in the beer. And a followup, will this reduce gluten specifically or all the proteins, and will this lead to a beer lacking in body and head?
4. Buckwheat & Sorghum. I've tried sorghum beers and they're all awful, but I've never had a buckwheat beer. Could I substitute all or part of my grain bill with buckwheat in order to reduce/eliminate gluten?
5. Testing for gluten. What's the best way to go about this? What's your favorite method?
6. Will making a buckwheat beer with Clarity Ferm and a protein rest simply ensure little to no gluten, or will it also eliminate other proteins, leading to a thin and watery body?
Finally and most importantly, give me your favorite recipe! I was thinking milk stout, dry stout, porter, CDA, etc. because our store doesn't have any dark gluten free beers, let alone a good dark GF beer.
----
Right now, I'm leaning towards the rye stout and using Clarity-Ferm, and hoping it works. Still looking into some sort of gluten testing.