Gluten Free Home Brewing Blog

This short video provides a new brewer the step-by-step process of recirculating a small amount of gluten free beer malt while steeping in a brew kettle or large stock pot. While technically this could be considered a partial mash recipe rather than an extract recipe, we are still getting the fermentable sugars from the extracts that will be used in an upcoming video in this series. By using even a small amount of gluten free malt, it will impart a significant amount of color, flavor and other attributes to the finished beer. Sparge water is also prepared which will rinse the grain and allow for the collection of runnings from the malt.

Watch the previous episode here.

Watch the next episode here.

~Cheers!