Gluten Free Home Brewing Blog

The mash is a pivotal step in gluten‑free brewing — it’s where starches become fermentable sugars and where much of your beer’s body and character are developed. But gluten‑free grains behave very differently than barley, and getting the mash right can be the difference between thin, low‑efficiency brews and flavorful beer with good body.

In this video, we walk through:

• The unique behavior of gluten‑free grains in the mash

• How to manage mash temperatures and enzyme additions

• Techniques to improve conversion and efficiency

• Common mash issues and how to fix them

This is the seventh video in our complete gluten‑free brewing series, designed to give you practical, step‑by‑step support from grain to fermentation. 

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Introduction
The Equipment
The Recipe
The Ingredients
The Malt
The Mill
The Mash [NOW PLAYING]
The Boil
The Fermentation