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Gluten Free Home Brewing Blog

Grouse Malt House Collaboration Series

By GFHB & Grouse Malt House  -  March 6th, 2024

Grouse Malt House and Gluten Free Home Brewing have partnered to bring you a new collaborative series. Head over to grousemalthouse.com/news/ to see each month’s post, as well as some other articles Grouse has done over the years!

2024

February - Amber Ale Recipe

Grouse shares a craft Amber Ale recipe developed by the quality team in this blog. This recipe showcases Red Wing and Dark Munich malts, as well as utilizing Pale Oat malt....

2023

September - Exploring The Rich Palette Of High-Dried

Sour Beers - Never Easier Than Now!

By GFHB  -  March 5th, 2024

The history of sour beer is long and complex, and is intertwined with past brewing practices. It is generally agreed that brewing beer dates back about 5,000 years. However, what we would consider beer has only existed for the past couple hundred years. There are many websites and books that you can read about when yeast was (knowingly) used in beer production, when and why hops and malt became widely used, the role sour beer played in beer's history, etc.

Sour beer, to some degree, has been pr...

Newsletter Archive

By GFHB  -  June 9th, 2023

Read past editions of our monthly newsletter.

Featuring exclusive content not available anywhere else!

Subscribe at glutenfreehomebrewing.com/BLOG/173/GFHB-Monthly-Newsletter-Sign-Up.php

 

2024

February

January

2023

December

November

Octoberber

September

August

July

June

May

April

March

February

January

2022

December

November

Oktober

September

 ...

Mead Yeast Chart

By GFHB  -  June 8th, 2023

...

Juicy Bits IPA Gluten Free Clone

By Functional Brewing  -  February 7th, 2023

This Juicy IPA clone recipe is based on their all-time favorites before going gluten free...WeldWerks Brewing Co.’s Juicy Bits. This is their first attempt at this clone recipe, and there is still some room for improvement. However, this is a great place to get started. Find the full recipe HERE!

Follow Functional Brewing on social media:

https://www.instagram.com/functionalbrewing/

https://www.youtube.com/@functionalbrewing

The recipe featured in the preceding video is shared with permis...

Gluten-Free Session Ale Brew Day

By Functional Brewing  -  December 30th, 2022

Still in need of an easy "lawnmower" beer? It's brew day and Functional Brewing is whipping up a 3-gallon batch of Gluten-Free Session Ale -- a beer that almost didn't make it! Find the full recipe HERE!

Follow Functional Brewing on social media:

https://www.instagram.com/functionalbrewing/

https://www.youtube.com/@functionalbrewing

The recipe featured in the preceding video is shared with permission by Functional Brewing and is subject to a Creative Commons Attribution 4.0 License. Home ...

Easy Gluten Free Extract Brew

By GFHB  -  November 24th, 2022

This start to finish brewing tutorial goes over each step to brew a great gluten free beer made from a small about of gluten free malt and sorghum syrup. There is minimal equipment required, we reach a boil quickly, and are able to pitch the yeast even quicker. No wort chiller required!

~Cheers!...

Party Star Mini-Keg Overview

By GFHB  -  September 5th, 2022

A very overdue review of the Party Star mini-keg system: how to carbonate beer, how to dispense beer with and without tap system, demonstration of set up and use. This is a great 1 gallon system that is perfect for gifts, picnics, taking to a social or outdoor event, and to you local homebrew club meeting.

The Party Star system is currently an in-store exclusive product, but we are happy to ship it to you via FedEx. Please contact us if you would like to purchase any Party Star products!

~C...

Gluten Free Malt Chart - updated May 2022

By GFHB  -  May 11th, 2022

A lot has changed since our July 2019 blog An Exploration of Gluten Free Malts which included the widely used but now out-of-date malt chart. Therefore, it was about time to update the malt chart to remove some since discontinued malts, and add the new and exciting malt offerings. This is also a great opportunity to centralize the extensive research that has been compiled throughout our blogs and tutorials in regards to PPG. Below the updated malt chart we discuss PPG in the three categories den...

Termamyl SC DS Thermo-Stable Amylase Enzyme

By GFHB  -  January 30th, 2022

Termamyl SC DS Thermo-Stable Amylase Enzyme (replaces Termamyl 120 L Type L) is a super concentrated formula suitable for starch conversion of gluten free malts up to 230F. As compared to Termamyl 120 L Type L you only need to use half as much of this powerful enzyme to achieve the same results. Recommended for use with all gluten free malts by Grouse Malting & Roasting Co and Eckert Malting & Brewing Co.



Labeled 'Liquid Thermo-Stable Amylase'
Dose recommendation: pitch up to 1 ml per pound of ma




...

All Grain Brewing with Red Sorghum Malt

By Brian Newcomb, Gluten Free Beer Brian, owner of Gluten Free Brew Supply  -  October 30th, 2021

Shared with permission by gfbsupply.com

Most gluten free brewers and drinkers know about sorghum syrup which is an extract made from unmalted White Sorghum grain. While easy to use, Sorghum Syrup can have a “metallic twang” or a bitter aftertaste to it and has given sorghum a bad rap to some drinkers and brewers. The Red Sorghum Malt I am working with is a specific varietal of Red Sorghum, developed and owned by BARDS BEER, which has been malted (sprouted and kiln dried) for making gf beer. The...

Brewing A Gluten Free Extract Beer For Beginners - Outro

By GFHB  -  July 5th, 2021

This series of short videos provided the new brewer the step-by-step process of brewing a gluten free beer. Feel free to contact us with any questions!

Watch the previous episode here.

~Cheers!...

Brewing A Gluten Free Extract Beer For Beginners - Primary Fermentation, Aeration & Pitching Yeast

By GFHB  -  July 4th, 2021

This short video provides a new brewer the step-by-step process of using a transferring the wort to primary fermentation, aerating the wort, and dry pitching the yeast.

Watch the previous episode here.

Watch the next episode here.

~Cheers!...

Brewing A Gluten Free Extract Beer For Beginners - Ice Bath & Sanitation

By GFHB  -  July 3rd, 2021

This short video provides a new brewer the step-by-step process of using a sink for an ice bath to reduce the temperature of the wort to a safe temperature to transfer to primary fermentation. Also discussed is sanitation of the fermentation bucket and anything else used from the post-boil forward.

Watch the previous episode here.

Watch the next episode here.

~Cheers!...

Brewing A Gluten Free Extract Beer For Beginners - Flameout & Using An Ice Bath

By GFHB  -  July 2nd, 2021

This short video provides a new brewer the step-by-step process of using a sink for an ice bath to reduce the temperature of the wort to a safe temperature to transfer to primary fermentation.

Watch the previous episode here.

Watch the next episode here.

~Cheers!...

Brewing A Gluten Free Extract Beer For Beginners - Using Maltodextrin & Discussing The Ice Bath

By GFHB  -  July 1st, 2021

This short video provides a new brewer the step-by-step process of preparing and adding maltodextrin to the wort during the boil. Also discussed is using a sink for an ice bath to reduce the temperature of the wort to a safe temperature to transfer to primary fermentation.

Watch the previous episode here.

Watch the next episode here.

~Cheers!...

Brewing A Gluten Free Extract Beer For Beginners - 2nd Hops Addition

By GFHB  -  June 30th, 2021

This short video provides a new brewer the step-by-step process of adding hops to the wort following the hops schedule. Also discussed is the addition of adjuncts and any other ingredients added during the boil.

Watch the previous episode here.

Watch the next episode here.

~Cheers!...

Brewing A Gluten Free Extract Beer For Beginners - Hot Break & 1st Hops Addition

By GFHB  -  June 29th, 2021

This short video provides a new brewer the step-by-step process of adding hops to the wort following the hot break. The hot break and first hops addition are also the two most probable times for a potential boil over. This is discussed in this episode as well as how to prevent a boil over.

Watch the previous episode here.

Watch the next episode here.

~Cheers!...

Brewing A Gluten Free Extract Beer For Beginners - Boil Off Rate & Volume Of Extract

By GFHB  -  June 28th, 2021

This short video provides a new brewer the step-by-step process of adding different sources of fermentable sugar to the wort, followed by starting the boil. There are two factors discussed in this episode: the boil off rate and the volume of extracts added to the wort. The preboil volume in the brew kettle or large stock pot needs to take into account how long and how rapidly the wort will be boiling. This ensures reaching the target post-boil volume. Additionally, any extracts added to the wort...

Brewing A Gluten Free Extract Beer For Beginners - Start The Boil

By GFHB  -  June 27th, 2021

This short video provides a new brewer the step-by-step process of adding different sources of fermentable sugar to the wort, followed by starting the boil. At this point a small amount of gluten free malt was steeped and the runnings collected in the brew kettle or large stock pot. Now the primary source of sugar will be added and dissolved in the near boiling wort. Be sure not to scorch the extract when adding it to the brew kettle by gently stirring. Once the wort has returned to a rolling bo...

Brewing A Gluten Free Extract Beer For Beginners - Sparging Malt After Steeping

By GFHB  -  June 26th, 2021

This short video provides a new brewer the step-by-step process of sparging a small amount of gluten free beer malt. 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. Sparging the malt after ...

Brewing A Gluten Free Extract Beer For Beginners - Recirculation During Steeping & Prepping Sparge

By GFHB  -  June 25th, 2021

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 a...

Brewing A Gluten Free Extract Beer For Beginners - Steeping Malt

By GFHB  -  June 24th, 2021

This short video provides a new brewer the step-by-step process of steeping a small amount of gluten free beer malt. 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.

Watch the previous e...

Brewing A Gluten Free Extract Beer For Beginners - Intro

By GFHB  -  June 23rd, 2021

This series of short videos provides a new brewer the step-by-step process of brewing a gluten free beer. Starting with steeping some pre-milled gluten free malt from GlutenFreeHomeBrewing.com, the boil process including hops additions, to using an ice bath to bring the hot wort down to a safe temperature to pitch the yeast.

Watch the next episode here.

~Cheers!...

Hop Spider vs Hop Tube

By GFHB  -  May 22nd, 2021

Alissa reviews this fast selling hop tube which has a number of advantages over the hop spider that has been popular for many years. The fine mesh will prevent large particles from blocking bev out dip tubes, pumps, or chillers. It will hold approximately 5 oz of hop pellets, allowing for some space to permit full extraction of the hop oils. Ideal for dry hopping in the keg and can also be used for fruits, wood chips, spices and more. The stainless steel chain makes it perfect for easy retrieval...

Lallemand LalBrew Wildbrew Philly Sour Yeast

By GFHB  -  April 28th, 2021

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.

Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit.

With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for...

Gluten Free Brewing with BEERMKR

By Nate Spector  -  March 18th, 2021

Preface

I want to preface this post with a quick outline of how I am going to organize it. I felt it was necessary to give a little back story (really small) first, and document the full process I took for clarity, before getting into the actual details of doing gluten free brewing with BEERMKR. With that said, you can definitely skip to the bottom of the post to the “Gotchas”, “Open Questions”, and “Playbook” sections if you want. However, I think the other portions may be worth reading as wel...

Optimization of Extract and Fermentability of Grouse Malt

By Grouse Malt House  -  February 9th, 2021

Grouse Malt House and Hartwick College Center for Craft Food & Beverage conducted a multitude of lab scale mashing and forced fermentation experiments with the goal to formally define the typical extract potential and gain insight on fermentability across their malt brands.

Read the blog article by Grouse Malt House: Optimization of Extract and Fermentability of Grouse Malt

GFHB will update the product description for all Grouse Malt in the upcoming weeks. Please note it may take some time ...

BrewZilla All Grain Brewing System With Pump - The Mash Out and Boil

By Kim Hillpot  -  January 27th, 2021

GFHBer Kim takes you through the step-by-step process of mash in on your new BrewZilla !

Read the BrewZilla Gen 3.1.1 Instructions here!

Watch the previous video blog The Mash here.

~Cheers!...

BrewZilla All Grain Brewing System With Pump - The Mash

By Kim Hillpot  -  January 1st, 2021

GFHBer Kim takes you through the step-by-step process of mash in on your new BrewZilla !

Read the BrewZilla Gen 3.1.1 Instructions here!

Watch the previous video blog The Setup here.

Watch the next video blog The Mash Out and Boil here.

~Cheers!...

BrewZilla All Grain Brewing System With Pump - The Setup

By Kim Hillpot  -  December 18th, 2020

GFHBer Kim takes you through the step-by-step process of setting up your new BrewZilla so that you are ready to go on brew day!

Read the BrewZilla Gen 3.1.1 Instructions here!

Watch the next video blog The Mash here!

~Cheers!...

Why More Women Should Brew Beer

By Kim Hillpot  -  November 13th, 2020

     This blog is written about home brewing from my perspective as a woman.  As is my nature, I did some research and asked friends for input about brewing their own beer.  My fellow home brew club member sent me an article from Brulosophy.  It was a 2020 home brew survey that broke down several interesting demographics.  The one that was relevant here was about the percentage of women that home brew.  It showed a shocking 1 percent. He also shared that the percentage of women in our club of ov...

Using A Counterflow Wort Chiller To Conduct Reverse Step Mash (The Grainfather)

By GFHB  -  July 6th, 2020

Let's talk about wort chillers! Most home brewers are familiar with the trusted immersion chiller. This is a tried and true method of cooling a wort relatively quickly. During the summer months when the tap water is not very cold I will use a second immersion chiller in a bucket of ice to get the water as cold as possible before it reaches the immersion chiller in the brew kettle. (Full disclosure; I use the same immersion chiller during the summer in combination with my counterflow wort chiller...

Wort Aerator and Difusser

By GFHB  -  July 3rd, 2020

Increase dissolved oxygen in your wort without having to rock or shake a heavy fermenter. Attach this aerator/diffuser to the end of your transfer tubing when filling your fermenter. Also works similar to a fly sparge when connected to the recirculation pipe on many all in one systems. Great addition to The Grainfather or Mash & Boil with Pump! Works with 3/8" tubing without modification.

 

Buy Wort Aerator / Difusser Here!

~Cheers!...

Setting Up Your Monster Mills MM-2Pro GF Malt Edition - Part 3

By GFHB  -  June 3rd, 2020

Now that you have set the gap setting on your Monster Mills MM-2Pro GF Malt Edition mill you are ready to start milling gluten free malt. GFHB has created the following video blogs to help simplify the process.

Watch Part 2 Here

~Cheers!...

Setting Up Your Monster Mills MM-2Pro GF Malt Edition - Part 2

By GFHB  -  May 24th, 2020

Now that you have assembled your Monster Mills MM-2Pro GF Malt Edition mill you are ready to set the gap setting. GFHB has created the following video blogs to help simplify the process.

Watch Part 1 Here

Watch Part 3 Here

~Cheers!...

Biscuit 4L Rice Malt Beer Tasting With Cale From Zero Tolerance

By GFHB  -  May 9th, 2020

Cale Baldwin, President of the Zero Tolerance Home Brew Club, joins us via Skype to taste 4 the Love of Biscuit using the new Biscuit 4L Rice Malt from Eckert Malting & Brewing Co.

 Zero Tolerance Home Brew Club is holds monthly meeting online so that members from throughout the world can participate. You can find more info on their website here: http://www.zerotolerancebrewing.com/

Or join in on the action on the Zero Tolerance Facebook page where there is a large amount of discussions: ht...

Mash and Boil with Pump - Installing the 1000 Micron Stainless Steel Mesh Screen

By GFHB  -  April 27th, 2020

Simple and fast step by step instructions on how to install the GFHB 1000 Micron Stainless Steel Mesh Screen into your Brewer's Edge Mash & Boil with Pump. Follow instructions in reverse to remove the screen.

~Cheers!...

Comparison of The Grainfather and Brewer's Edge Mash and Boil with Pump

By GFHB  -  April 26th, 2020

We are comparing The Grainfather and Brewer's Edge Mash & Boil with Pump. Both offer similar manual functions which would be an great all in one recirculating system upgrade from brewing with a cooler mash tun. The Grainfather also includes a counter flow wort chiller as compared to the need to buy a conventional wort chiller for the Mash & Boil with Pump. The Grainfather is also completely automated when you use the website and app.

Please watch our series Brewing Gluten Free Beer Using The...

Setting Up Your Monster Mills MM-2Pro GF Malt Edition - Part 1

By GFHB  -  April 21st, 2020

Congratulations on your purchase of your Monster Mills MM-2Pro Gluten Free Malt Edition mill! GFHB and Monster Brewing Hardware have teamed up to offer the only roller grain mill specifically designed for gluten free malt. This roller mill design has been modified for the smaller buckwheat, corn, millet and rice malts used in brewing gluten free beer. Each mill includes very detailed setup, operation and maintenance instructions from Monster Brewing. GFHB has created the following video blogs to...

Biscuit 4L Rice Malt Beer Tasting and Recipe

By GFHB  -  April 12th, 2020

This malt forward Ondea Pro rice malt recipe was developed to get a real sense of what the malt profile of the new Biscuit 4L Rice Malt. We also used Caramel Millet Malt which we had not brewed with as of yet and thought it may round out the finished beer. We also designed this around the mash efficiency using Ondea Pro. Although we still do not have any brewing recommendations using Ondea Pro, we have been experiencing as little as 85% to over 100% efficiency in our R&D brew sessions using a mu...

My 10 Year Homebrew Equipment Journey - Part 1

By GFHB  -  April 11th, 2020

The reasons people brew gluten free beer varies depending on where you live. At one time many people brewed their own gluten free beer as they could not buy any locally, or if they could buy a gluten free beer at the local grocery store, maybe they wanted to add some variety to their gluten free beer drinking options. I fell into the later. Growing up in Milwaukee Wisconsin, I was raised in a beer friendly community. Then when I moved to Portland Oregon for college and could go out to the local ...

Rising Step Mash Using Ondea Pro

By GFHB  -  March 23rd, 2020

In this episode we discuss a possible mash regime that only uses Ondea Pro and a rising step mash which is more easily achieved by a larger number of home brewers. Our goal is to narrow down the brewing process using Ondea Pro to no more than two mash methods, while still encouraging more advanced brewers to pursue wherever their passion takes them. Not all home brewers have the equipment or brewing knowledge to venture into advance brewing methods. And we don't want to discourage anyone new to ...

How Ondea Pro Works: Some Preliminary Thoughts

By Aaron Gervais, co-founder and head brewer at Otherwise Brewing  -  March 11th, 2020

Shared with permission by Otherwise Brewing

Ondea Pro is a pretty exciting development for gluten-free brewing, and over at Otherwise Brewing, we’ve been experimenting with it a lot. As such, I wanted to add some insights to complement the excellent primer that Jason Yerger and JP Bierly put together in January.

We’ve seen some results that match up with what Jason and JP have found, but we’ve also seen a few differences. I’ve also conducted a number of controlled mini-mash experiments to try ...

An Exploration of Gluten Free Malts Part 5

By GFHB  -  January 12th, 2020

We started this series between July and September before we saw something shiny and rolled out eight new blogs and introduced some exclusive new products. We now return to finish what we started so you will be ready to brew your Roasted Pumpkin Ale recipe in time for...next fall?!

What we are not going to discuss, or at least decide for you, is the role that the pumpkin plays in this recipe. You can do a quick search on google and find dozens of forums debating the use of pumpkins in beer, with...

Introduction To Ondea Pro Liquid Enzyme Complex

By Jason Yerger & JP Bierly  -  January 7th, 2020

By Jason Yerger, owner and head brewer at Mutantis Brewery & Bottle Shop
and JP Bierly, owner and head brewer at Bierly Brewing Company

There's a new enzyme in town, and it's a real game-changer for the gluten-free homebrewing community!  As many of you intrepid homebrewers probably know by now, even when gluten-free grains are malted, they don't develop the same amount of enzymes that are found in malted barley, and they can't usually be mashed successfully without enzyme supplementation.  Howe

...

Increase Efficiency By Improving Your Grist

By JP Bierly of Bierly Brewing  -  November 28th, 2019

This year has been one of growth and expansion at Bierly Brewing, a dedicated gluten free brewery in McMinnville, Oregon, and we’ve been very focused on bringing in new equipment that will help us meet our production goals with quality and efficiency. We brew all of our beer two barrels at a time, but until recently our grain bills were limited to 42 pounds or less. At this scale, we were able to get by with a corona-style mill to grind all of our grain. We used a Wondermill Jr. and it came with...

GFHB Exclusive: Monster Mills MM-2Pro Gluten Free Malt Edition

By GFHB  -  November 26th, 2019

GFHB and Monster Brewing Hardware have teamed up to offer the only roller grain mill specifically designed for gluten free malt! This is an exclusive offer ONLY available through GFHB and is NOT available on the Monster Brewing Hardware website. This roller mill design has been modified for the smaller buckwheat, corn, millet and rice malts used in brewing gluten free beer. Each Monster Mills MM-2Pro Gluten Free Edition roller mill includes a base and hopper for $299 (plus $19 flat rate shipping...

Assessment of Flaked Quinoa PPG & Lovibond

By GFHB  -  November 19th, 2019

Brewing gluten free beer has been a collaborative effort that has included everyone from the newest home brewer to the most experienced dedicated gluten free brewmaster. We appreciate the enthusiasm the GFHBing community has for sharing what they learn about brewing gluten free beer so that we may continue to improve the mash and brew process, and of course make amazing beer! So of course we were super excited when Aaron from the upcoming dedicated gluten free brewery in San Francisco ...

Increase Efficiency By Adjusting Your pH

By GFHB  -  November 13th, 2019

Conducting a mash with any malt, gluten free or conventional, involves the process of 'conversion' in which specific conditions of volume, temperature, time....and pH will extract fermentable sugars from malt in order to brew beer. In a previous blog 'Diastatic Power & Enzymes in Gluten Free Malt' we discussed the roll of adding enzymes to the mash when brewing with gluten free malts. But how effective are the enzymes in your mash? Well, this in part depends on the pH of your mash. Enzymes have ...

Brewing Gluten Free Beer Using The Grainfather Part 6

By GFHB  -  November 10th, 2019

In this episode we use a 1000 micron stainless steel mesh screen and compare the results with the 500 micron stainless steel mesh screen we have been using up until now. We also offer some helpful tricks to installing the bottom plate into the grain basket of The Grainfather.

Buy The Grainfather Connect!

Watch Part 5 Here

Cheers!...

Malted Buckwheat & Millet Gluten Free Malt Vinegar

By GFHB  -  October 6th, 2019

I was super excited when Reggie Smith at Supreme Vinegar contacted me last month and told me about the Gluten Free Malt Vinegar he created using buckwheat and millet malt purchased from GFHB earlier this year. My response to his first email started by saying "Ok, first of all this is amazing! I have been looking for gluten free malt vinegar for 12 years!"

We thought that the best way to get this information out was to write a blog that we could share on the GFHB blog and monthly newsletter. R...

An Exploration of Gluten Free Malts Part 4

By GFHB  -  September 17th, 2019

In this episode we research the malt profile of the conventional malts that we will substitute with gluten free malts.

Watch Part 3 Here

Watch Part 5 Here

Cheers!...

An Exploration of Gluten Free Malts Part 3

By GFHB  -  August 25th, 2019

In this episode we discuss the challenges of converting a conventional recipe to gluten free, or designing a new gluten free beer recipe. Below is a Roasted Pumpkin Beer Recipe from the EC Kraus blog which in the next episode we will convert to gluten free together.

Roasted Pumpkin Beer Recipe from the EC Kraus blog found here: https://blog.eckraus.com/pumpkin-beer-recipe-homebrew

THIS IS NOT A GLUTEN FREE RECIPE! (We will convert this recipe to gluten free during our next blog)

OG: 1.070
F
...

An Exploration of Gluten Free Malts Part 2

By GFHB  -  July 28th, 2019

In the second episode of our An Exploration of Gluten Free Malts series, we are going to answer a few questions submitted to GFHB following the first episode.

Watch Part 1 Here

Watch Part 3 Here

Cheers!...

An Exploration of Gluten Free Malts Part 1

By GFHB  -  July 7th, 2019

We get a lot of questions about which malts to use when converting a conventional recipe to gluten free, or simply designing a new recipe.  We are going to cover a wide range of topics in our new An Exploration of Gluten Free Malts series. Our first episode includes an easy to use chart containing frequently used information for all the gluten free malts we carry.

Watch the first episode below:

Gluten Free Malt Chart:...

BUCKWHEAT MALT DESCRIPTION PPG USE LOVIBOND RANGE LOVIBOND AV

Keg vs Bottle

By GFHB  -  June 2nd, 2019

In this episode we compare carbonation and head retention in the same batch of beer when conditioned in a keg and bottle.

Cheers!...

Brewing Gluten Free Beer Using The Grainfather Part 5

By GFHB  -  May 26th, 2019

How to brew gluten free beer using the ready to use HotRod Heat Stick with the Grainfather Connect.

Buy The Grainfather Connect!

Watch Part 4 Here

Watch Part 6 Here

Cheers!...

Boozy Baked Donuts

By GFHB  -  May 5th, 2019

Makes 6 donuts

½ C. brown rice flour
¼ C. tapioca starch
¼ C. Malted Sweet Rice flour
¼ C. sugar
¼ tsp baking soda
1 tsp baking powder
½ tsp xanthan gum
¼ tsp salt
½ C. gluten free beer of your choice
2 Tbsp olive oil
3 Tbsp applesauce (or oil but applesauce is better)
½ tsp vanilla extract

 Preheat oven 350° and lightly oil a donut pan. 

  1. Whisk together beer, oil, applesauce and vanilla.
  2. Add in the remaining ingredients and mix until smooth.
  3. Fill a piping bag or re-sealable plastic bag and cut a hol










...

Pilum Imperial IPA Tasting

By GFHB  -  April 12th, 2019

Skype beer tasting with JP Bierly of the new Pilum Imperial IPA; available NOW at GFHB to brew yourself:

www.glutenfreehomebrewing.com/STOREProduct/1083/Pilum-Imperial-IPA--All-Grain-Recipe-Kit.html

Cheers!

...

Bierly Brewing Rendezvous Double IPA Tasting

By GFHB  -  April 4th, 2019

Skype beer tasting with JP Bierly of the Brewer's Choice winning beer Rendezvous Double IPA by Ben Fowler; available at Bierly Brewing or brew it yourself here: www.glutenfreehomebrewing.com/recipes/showrecipe.php?recipeid=244

Cheers!...

Brewing Gluten Free Beer Using The Grainfather Part 4

By GFHB  -  March 12th, 2019

Follow up video to our first brew session using the Grainfather where we share our experience and answer questions and comments submitted by fellow GFHBers.

Buy The Grainfather Connect!

Watch Part 3 Here

Watch Part 5 Here

Cheers!...

Brewing Gluten Free Beer Using The Grainfather Part 3

By GFHB  -  February 28th, 2019

How to brew gluten free beer using the Grainfather Connect using the recommended modifications.

Buy The Grainfather Connect!

Here are a couple tips and tricks submitted by GFHBer Shawn H:
1) Recirculate to heat strike water faster, or you can do a delayed timer (works great). 
2) Press 'finish sparge' once you pull the basket so the wort heats up while you're sparging. 
3) The chiller works great if you want to do a high gelatinization and then drop to saccharification temps.  Just stop chil


...

Brewing Gluten Free Beer Using The Grainfather Part 2

By GFHB  -  February 16th, 2019

How to compensate for the 3.6 quarts of liquid below the inner basket and a couple inexpensive modifications before we start to brew our first gluten free beer using the Grainfather All Grain Brewing system.

Buy The Grainfather Connect!

Watch Part 1 Here

Watch Part 3 Here

Cheers!...

Brewing Gluten Free Beer Using The Grainfather Part 1

By GFHB  -  February 9th, 2019

Before we can brew using The Grainfather All Grain Brewing system, we need to modify the inner basket (or mash tun) with a stainless steel mesh screen to prevent gluten free malt from passing the bottom perforated plate.

Buy The Grainfather Connect!

Watch Part 2 Here

Cheers!

Like my shirt? You can find it here!


...

Gluten Free Beer Recipe Drive Contest Winners!

By GFHB  -  January 27th, 2019

Back on November 2nd, GFHB announced a Gluten Free Beer Recipe Drive to raise money for the Zero Tolerance Gluten Free Home Brew Club. We were excited to attend the Zero Tolerance 1 Year Anniversary celebration today held at Ground Breaker Brewing in Portland Oregon. The day started at 8 am with a club brew session followed by the main party at 2 pm. From what we were told, every gluten free brewery in the U.S. contributed beer for the event. And many home brewers also brought their own beers to...

Porter vs Stout

By GFHB  -  January 13th, 2019

We are following up with some feedback from our last video blog. A few of you reached out to us and asked us to go into further detail about porter and stout beers. We wrote a lot of notes which we will refer to during the video blog; but since we deviated from what we wrote quite a bit, we included our notes in their entirety here:

We first need to discuss the differences between the porter and stout beer styles. To do this we need to go back to the 1700’s when these beers first appeared. The po

...

Sierra Nevada Resilience IPA To Raise $15 Million For Camp Fire Relief

By GFHB  -  January 5th, 2019

Bierly Brewing in McMinnville Oregon and Eckert Malting & Brewing Co in Chico California are the only two gluten free breweries to join nearly 1,500 breweries nationwide to raise relief funds for the Camp fire that devastated Butte County California. Sierra Nevada is located in Butte County where the fire took place, and many of their employees lost their homes to the fire.

Back on November 24th, we posted a clone version of the Sierra Nevada Resilience IPA GF Clone recipe on our website. Withi...

Free GFHB Eye Chart Cell Phone Wallpaper

By GFHB  -  December 15th, 2018

Just in time for the holiday! Enjoy this FREE GFHB eye chart cell phone wallpaper. Designed to fit on most smart phones.


To save as wallpaper, follow the instructions per your smart phone.

We are also working on creating cool new GFHB beer swag. We ordered this sample t-shirt to see how it looks and feels. But we think this design could go on a lot of items. Please check back to see what our new design might turn up on!

Happy Holidays & Cheers!

...

Yeast Must Knows For Brewing Gluten Free Beer

By GFHB  -  November 28th, 2018

First thing first, if you are brewing gluten free beer, you will need to use dry yeast. Liquid yeasts are cultured in a medium made partially from barley and will contaminate your beer. Dry yeast is cultivated on beet sugar, cane sugar or molasses and can be pitched directly to the carboy. If you make a yeast starter, it must also be made gluten free too.1

Although there are fewer available varieties of dry yeast, there are quite a few more varieties than just a few years ago. Fermentis and Lall

...

Suggested Mangrove Jack's Dry Yeast by Beer Style

By GFHB  -  November 22nd, 2018

According to Mangrove Jack’s, beer yeast works in three stages: Lag Phase, Fermentation, and Maturation. After pitching the yeast, a lag period of 12 to 24 hours before active fermentation starts is normal. Vigorous fermentation may take up to 48 hours to occur. The finished beer will reach premium flavor potential after approximately 4 weeks maturation; 1-2 weeks fermentation followed by 2-3 weeks bottle conditioning. However, some exceptions include Lagers, Strong Ales, and Bavarian Wheat beer...

Suggested Lallemand Dry Yeast by Beer Style

By GFHB  -  November 17th, 2018

According to Lellemand, rehydrating dry yeast is a crucial step to ensure rapid and complete fermentation. The following effects have been observed with non-hydrated yeast under specific brewing conditions: longer diacetyl stand, longer fermentation time, longer lag phase, stuck fermentation, and poor utilization of maltotriose.

The following chart is an excerpt from 'Brewing Catalog' by Lellemand

Belgian

…use…

Abbaye

Saison

…use…

Belle Saison

Amer...

Suggested Fermentis Dry Yeast by Beer Style

By GFHB  -  November 11th, 2018

Yeast attributes a lot to the finished beer. Do you want a dry or full bodied beer? Are you making an Ale or a Lager? According to Fermentis, beer yeast is able to produce or contribute to body, mouth feel, flavor and many aromas which could typically be grouped into four categories: neutral, fruity, floral and spicy. But the expression of the yeast onto the final beer depends on factors including pitching rate and fermentation temperature, as well as the effect of oxygen.

The following chart i...

Gluten Free Beer Recipe Drive for the Zero Tolerance Gluten Free Home Brew Club

By GFHB  -  November 2nd, 2018

GlutenFreeHomeBrewing.com will donate $1 to the Zero Tolerance Gluten Free Home Brew Club for each original recipe submission. Extract, Partial Mash and Grain, and All Grain novice and expert brewers alike may submit their best recipes! To submit a recipe go to: glutenfreehomebrewing.com > Resources > Recipes > Submit a Recipe
 

Top Prizes:

Brewer’s Choice – Recipe brewed by and featured at Bierly Brewing in McMinnville Oregon, and a FREE Bierly Brewing T-Shirt

Judge’s Choice – $50.00 GlutenFr

...

Head Retention of Various Gluten Free Home Brewed Beers

By GFHB  -  October 27th, 2018

This is a follow up to our two part Partial Mash vs Partial Grain series that ended leaving a little more to be desired. While the Amber Ales brewed in that series turned out with a good flavor profile appropriate for the beer style, it lacked body and head retention. This could be caused by a multitude of factors, and we will share a few that may have attributed to the final outcome. First, we brewed both the partial mash and partial grain simultaneously, which we are not practiced at. The last...

High Gravity Gluten Free Brewing

By Matt S. from VA  -  September 27th, 2018

While the early advances in brewing gluten free beer can be chronicled on the GFHB facebook page, much of what is rapidly evolving can be found here on the GFHB blog! It seems like every few months we are updating our brewing recommendations with the latest and greatest information. And although the gluten free brewing community has seemingly advanced more in the last couple of years than it did in the last decade, there hasn't been much information about brewing high gravity beers.

Matt S. fro...

Partial Mash vs Partial Grain - Part 2

By GFHB  -  September 22nd, 2018

The first episode in this two part blog may be found here: https://www.glutenfreehomebrewing.com/BLOG/96/Partial-Mash-vs-Partial-Grain--Part-1.php

In this second episode in our two part blog, we are going to review the two gluten free Amber Ales which we brewed simultaneously using the partial mash and partial grain with BIAB option brewing methods. The same grain bill was used in each batch of beer, and the amount of sorghum syrup was calculated based on the projected conversion and efficiency...

Victoria Grain Mill with Electric Drill

By GFHB  -  September 8th, 2018

How to connect an electric drill to a Victoria / Corona style grain mill; and a few overviews how to properly use this style grain mill with gluten free or conventional malts.

Cheers!...

Catching Up with Andrew Lavery

By Zero Tolerance  -  August 20th, 2018

This is a blog collaboration with the Zero Tolerance Gluten-Free Home Brew Club of Portland Oregon. Thank you Joe Morris from Zero Tolerance for reaching out to the worldwide gluten free brewing community and coming up with the great questions in this epic blog!

Most GFHBers have read Andrew Lavery’s 2006 Gluten Free Brewing and Gluten Free Malting tutorials. These tutorials have been referenced heavily for years where they are the starting point for many gluten-free brewers. Andrew has graciousl

...

Partial Mash vs Partial Grain - Part 1

By GFHB  -  July 29th, 2018

In this two part video blog we are simultaneously brewing two gluten free Amber Ales using the partial mash and partial grain with BIAB option brewing methods. The same grain bill was used in each batch of beer, and the amount of sorghum syrup was calculated based on the projected conversion and efficiency of each brewing method. In the next episode we will discuss the math results and compare the two beers.

Go to the next episode here: https://www.glutenfreehomebrewing.com/BLOG/99/Partial-M...

Close Up Look At Milled Millet And Buckwheat Malt

By GFHB  -  July 21st, 2018

Close up examples of milled millet and buckwheat malt. A side by side comparison of six different examples of milled millet and buckwheat malt used for brewing gluten free beer.

In our last video we discussed and showed examples of milled hulled and dehulled or “naked” rice malt. Today we are going to discuss and show examples of milled millet and buckwheat malt. Malt is stored unmilled and is only milled prior to using it; milled malt that is not used can degrade quickly. While we make spec...

Zero Tolerance Represents Gluten-Free Homebrewing at HomebrewCon

By Zero Tolerance  -  July 3rd, 2018

Last week was a very big week for the gluten-free homebrewing community on the national stage. Zero Tolerance Gluten Free Homebrew Club sent a three brewer delegation to HomebrewCon in Portland, OR. The club was on a mission to spread the word about gluten-free beer to the 3,200+ attendees.


Bob delivers his seminar at HomebrewCon2018
Photo: American Homebrewers Association

Zero Tolerance member and GFHB regular Bob Keifer presented a seminar titled Gluten-Free Homebrewing: No Barley Wheat or R


...

Diastatic Power & Enzymes in Gluten Free Malt

By GFHB  -  June 25th, 2018

Diastatic Power, sometimes abbreviated as DP, is a measurement of the enzymatic content of malted grain. When grains are malted by malsters, that is how they prefer to be called, enzymes are produced during germination. Those enzymes are vital during the mash process to convert the grain’s starches into fermentable sugar. Without enzymes, there would be no sugar for the yeast to consume during the fermentation process. Diastatic power is the measurement in degrees Lintner of the amount of enzyme...

Close Up Look At Milled Rice Malt

By GFHB  -  June 9th, 2018

Close up examples of milled hulled and dehulled or "naked" rice malt. A side by side comparison of six different examples of milled rice malt used for brewing gluten free beer.

In our last video we compared the dimensional weight of gluten free malt. Today we are going to discuss and show examples of milled hulled and dehulled or “naked” rice malt. Malt is stored unmilled and is only milled prior to using it; milled malt that is not used can degrade quickly. While we make specific mill gap s...

Assessment of Water Absorption Across Various Gluten-Free Grains

By Ben Barnes  -  April 24th, 2018

Introduction:

This research was carried out by Ben Barnes, undergraduate senior chemistry student at Southern Oregon University, on behalf of Gluten Free Home Brewing. The purpose of this research is to determine volume of water absorbed by various gluten-free grains during the Single Infusion Mash procedure (link included at end of report).

Experimental procedure:

A water bath with an initial temperature of 71.1 °C (160 °F) was prepared. In this experiment, there were eight total samples: t...

BIABing with Anthony from Texas

By Anthony from Texas  -  April 2nd, 2018

You may remember Anthony from his guest blog in January ‘Brewing 101 by GFHBer Anthony from Texas’. We have been collaborating on developing a clone recipe of his favorite conventional beer from before he was gluten free. After a couple revisions he thinks we may be close to the big unveiling. During this time, we have also worked on refining our BIAB brewing recommendations. You may recall our September and October blog articles when we conducted a series of BIAB batches and posted our results....

Dimensional Weight of Gluten Free Malt

By GFHB  -  March 24th, 2018

In this video blog episode we are looking at the dimensional weight of gluten free malt.

 

In our next video blog we are going to take a closer look at milled malt.

Please visit our blog for more videos about brewing gluten free beer.

Cheers!...

Sugar Chart For Gluten Free Home Brewing

By GFHB  -  March 17th, 2018

Last month we filmed a video blog Q&A with Bierly Brewing and discussed his experience with extract brewing. We thought a good follow up to that video blog would be a chart of sugars frequently used in brewing gluten free beer....

Sugar Lovibond PPG Fermentability Typical Usage
Brown Rice Syrup 42DE - Clarified 2 1.037 75% Nearly colorless and flavorless; Provides proteins and amino acids necessary for yeast nutrition, head retention and body. High percentage use may result in c

Q&A with Bierly Brewing and New False Bottom Recommendation

By GFHB and Bierly Brewing  -  February 24th, 2018

Q&A about gluten free extract beer brewing with JP Bierly, brewer and owner of Bierly Brewing, a dedicated gluten free brewery in Philomath Oregon. Additional bonus feature: New false bottom recommendation that does not allow gluten free malt to pass through a conventional false bottom!

We spent a few days home brewing some "partial grain" and all-grain recipes with JP Bierly and shot this Q&A during a little downtime while the grain bill was mashing. Although we were brewing with malts during ...

New Enzymes and Updated Tutorials

By GFHB  -  February 13th, 2018

First of all, thank you to all the wonderful GFHBers that have been patient with us while we have conducted plus or minus two dozen test batches with various different enzymes. But the wait is finally over! We are excited to announce the new enzymes are in stock and ready to be used with the updated brewing tutorials.

For Single Infusion Mash: SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes work together at temperatures of 155-165F (163.4F recommended) to convert starch into fermentable suga...

Step-By-Step Video Tutorial for Pub Style Fish and Chips

By GFHB  -  February 6th, 2018

We thought a video on how to make the best beer battered fish, chicken strips or veggies was a great way to learn how to use our new camera and editing software. There are many gluten free beer brewing videos in the works...so keep checking our blog!

 

Cheers!...

First of Its Kind - Zero Tolerance Gluten Free Homebrew Club

By Zero Tolerance  -  January 30th, 2018

Zero Tolerance Homebrew Club kicked off what is believed to the first-of-its-kind gluten-free homebrew club on Sunday, January 28th in Portland, OR.  The meeting was held at Ground Breaker Brewing, who has graciously agreed to host the club on an ongoing basis. Meetings will be held on the last Sunday of every month from 2pm-3pm.

The inaugural meeting drew a dozen or more interested parties, some of whom brought gluten-free homebrew to share. Ground Breaker’s delicious food and flights of their...

Brewing 101 by GFHBer Anthony from Texas

By Anthony from Texas  -  January 20th, 2018

Many of our customers may not realize that GFHB started out as a facebook page in 2010 in an effort to connect GFHBers together in one place, share our knowledge and experiences, and of course share our favorite recipes. Since we opened our business three years ago we have enjoyed helping customers that are new to brewing, new to brewing gluten free beer, and seasoned brewers develop a new recipe. Most of our time these days are spent fulfilling orders and reordering supplies, but we really enjo...

How To Calculate Rice Hulls For Proper Circulation & Filtration

By GFHB  -  January 2nd, 2018

Rice hulls provide an important function during the mash and sparge process by providing proper circulation in the mash and filtration during the sparge. In November we revised our recommendation from adding 20-25% rice hulls to a grain bill, to just 10-15%. At minimum, you want to use enough rice hulls to prevent a stuck mash, and we have found that 10-15% provides sufficient circulation and filtration. That does not mean you need to shy away from using a bunch of rice malt in your grain bill! ...

Updated Brewing Recommendations

By GFHB  -  November 21st, 2017

This past year we have conducted well over a dozen test batches to shore up our knowledge of brewing gluten free beer. Things have changed quickly since we started in 2010 as a facebook page sharing the bits and pieces of information and recipes we acquired. Our goal this year was to unlock and clear up many of the questions GFHBers, including ourselves, still have about brewing gluten free beer. 

Brew In A Bag (BIAB): We have really enjoyed using the BIAB method this past year. As it turns out...

Brew In A Bag: Rice Malt Grain Absorption Rate Revealed

By GFHB  -  October 28th, 2017

Updated 11.6.17!

Today, BIAB batch number 5 went into the kettle, and we feel optimistically back on track. Batches number 3 and 4 were dumped down the drain after very low conversion. We compared our brewing journal notes for each batch to what we know about brewing gluten free beer. Some things started to take shape. We suspected the thin mashes of the batches number 3 and 4 may have diluted the enzymes to the point there was little conversion. In our all-grain brewing the quarts/pounds ratio...

Brew In A Bag: A Few Batches Later

By GFHB  -  October 16th, 2017

Updated 10.21.17!

In September we posted the blog ‘Brew In A Bag: Brew Day Notes To Self’ where we described our first experience of brewing in a bag. At that time we wanted to do a few things: use the BIAB method, compare aeration methods, and work on developing a new recipe. Well, a few things stood out after our first experience. We brewed in our kitchen and did not anticipate the difficulties we had maintaining a boil on our electric stove. We have since figured out that there is a small ra...

Brew In A Bag: Brew Day Notes To Self

By GFHB  -  September 16th, 2017

We are not unfamiliar with the Brew In A Bag (BIAB) brewing method, we just had not actually brewed beer this way before. We have read up on a lot of brewing topics in order to be knowledgeable for customer questions and our own curiosity. However, we have not yet had time to try everything we have read at least once. We try to incorporate a couple new concepts or try new ingredients into every batch of beer we brew.

There were more lessons to be learned than we anticipated going into this batc...

Gluten Free American Amber Ale & Chocolate Chili

By GFHB  -  August 27th, 2017

A brief story about this recipe. We entered a chili cook-off and my wife made many versions of various chili recipes for a couple months before the event. The night before the cook-off, she became ill and was unable to attend the event. Armed with the recipe my wife wrote, the ingredients and all my cooking supplies; I went to the event myself having never made any chili recipe, let alone my wife's chili recipe. She developed such a great recipe she won 2nd Place even though she was at home sick...

Gluten Free Beer Battered Malted Fish & Chips

By GFHB  -  August 10th, 2017

Growing up in Milwaukee Wisconsin with plenty of beer and Friday fish fries has made being gluten free challenging. I have struggled over the years to make a gluten free batter that would stick to the fish, stay stuck to the fish throughout the frying process, and then didn’t simply crumble or separate when eating. After many years of disappointing attempts with mediocre results, my interest in trying again was renewed since my wife started whipping up some great recipes made from the malted ric...

Malt Rice Bread II

By GFHB  -  July 31st, 2017

This is an updated version of the Malt Rice Bread recipe we originally posted on our blog on February 24th 2017. In this version, we cooked the Amber Rice Malt Cereal first, adjusted the amounts of the leavening agents, reduced the amount of sugar, and added more liquid. We found this version to be more "savory" and have more of a cornbread consistency. 

Ingredients:

1 cup Amber Rice Malt Cereal

½ cup Amber Malted Rice Flour

½ cup Malted Sweet Rice Flour

¼ cup brown sugar

1 tsp salt

2 tsp...

GF Peach Cobbler

By GFHB  -  July 30th, 2017

INGREDIENTS

  • 6-8 fresh, ripe peaches (about 5 cups), peeled and sliced
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cups sugar, divided
  • 1/2 cup unsalted butter, melted (or ¼ cup butter & ¼ cup oil)
  • 1/3 cup Tapioca flour
  • 1/3 cup Malted Sweet Rice Flour
  • 1/3 cup brown rice flour
  • ½ teaspoon xanthan gum
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 cup milk or non-daily milk
  • 1/4 teaspoon salt

DIRECTIONS...

  1. Pre-heat your oven

Unedited Video Tutorial Script

By GFHB  -  July 26th, 2017

After we released our video tutorial series this past month we took a moment to relax before revisiting the original unedited tutorial script. Filming tutorials was a sharp learning curve. There was a lot of last minute editing in order to avoid hours of standing around and talking to the camera. There was so much content we wanted to cover, as the original script reflects, but it would have made for an excessively long video tutorial. It is really quite amazing how much content you can cover in...

Gluten Free Home Brewing Tutorial Series - The Fermentation

By GFHB  -  July 9th, 2017

The final episode in our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - The Boil

By GFHB  -  July 9th, 2017

The eighth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - The Mash

By GFHB  -  July 8th, 2017

The seventh episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - The Mill

By GFHB  -  June 27th, 2017

The sixth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - The Malt

By GFHB  -  June 26th, 2017

The fifth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - The Ingredients

By GFHB  -  June 21st, 2017

The fourth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - The Recipe

By GFHB  -  June 20th, 2017

The third episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - The Equipment

By GFHB  -  June 5th, 2017

The second episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

Cheers!...

Gluten Free Home Brewing Tutorial Series - Introduction

By GFHB  -  May 31st, 2017

The first in our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!

 

 

 

Cheers!...

How To Calculate The Perfect Strike Water For Your Next Mash

By GFHB  -  May 11th, 2017

So you have tried your hand at an all-grain batch of beer and the math was close but not what you expected. It might be your Strike Water. There are several variables to take into calculation when trying to achieve the target mash temperature, and each as important as the other. The difference between getting to 163.4F and being off a few degrees may affect the efficiency of your mash…and less fermentable sugars for your eager yeast to devour.

Grain Temperature: So, you set your thermostat to

...

GF Savory Malted Pie Crust & Chicken Porter Pot Pie Recipes

By GFHB  -  April 16th, 2017

GF Savory Malted Pie Crust
Prep time: 20 minutes
Makes 2 - 9” pie crusts or one top and one bottom crust

Ingredients
1 cup brown rice flour
½ cup Malted Sweet Rice Flour
½ cup Amber Malted Rice Flour
½ cup tapioca starch 
1 teaspoon xanthan gum
½ teaspoon salt
12 Tablespoons chilled butter cut into chunks
8-10 Tablespoons GF Amber Ale or GF Pale Ale beer

Directions
1. In a large bowl add flours, tapioca starch, xanthan gum, and salt. Mix to blend.
Add chilled butter and cut with pastry blender until mixtu









...

Gluten-Free Amber Malted Cookies with Peanut Butter

By GFHB  -  April 8th, 2017

The Amber Malted Rice Flour adds a really nice complementary flavor with the peanut butter. Easily modified to be vegan.

Prep time: 15 minutes

Makes about 36 cookies

Ingredients

½ cup granulated sugar
½ cup packed brown sugar 
½ cup peanut butter 
½ cup butter or vegan butter
1 teaspoon gluten-free vanilla
1 egg or flax egg
½ cup Malted Sweet Rice Flour
½ cup Amber Malted Rice Flour
1/3 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
¼ teaspoon salt
6-8 oz chocolate chips (optional)












...

Mangrove Jack's Dried Yeast by Craft Beer Style

By GFHB  -  April 7th, 2017

Mangrove Jack’s introduced several new dried yeasts to their Craft Series last year that gives the brewer the ability to brew a complete range of beer styles previously only possible with liquid yeast (liquid yeast is not gluten free). We have put together some information to help you choose the right Mangrove Jack’s Dried Yeast for your next homebrew.

M15 Empire Ale – Suitable for Amber Ale to Porter. Full, rich dark fruit flavors with exceptional depth.

M20 Bavarian Wheat  – Great choice for...

Gluten Free Irish Soda Bread

By GFHB  -  March 18th, 2017

Adapted from Betty Crocker Gluten Free Irish Soda Bread

Ingredients

1 ¼ C Brown rice flour
¾ C Tapioca starch
½ C Amber Malted Rice Flour
1 ½ tsp baking soda
1 tsp Gluten-free baking powder
¾ tsp Salt
½ tsp Xanthan gum
½ C Raisins (optional)
¼ C Sugar
3 Tbsp Butter, softened
1 Egg or 1 flax egg
¾ - 1 C Buttermilk

Directions

Heat oven to 450°F. Grease round pan, pie pan or a cookie sheet with shortening or cooking spray.

  • In medium bowl, stir together flours, baking soda, baking powder, salt and xa










...

Malt Rice Recipes

By GFHB  -  February 24th, 2017

Eckert Malting & Brewing Co offers an Amber Rice Malt Cereal (Hot Cereal), Malted Sweet Rice Flour, and Amber Rice Malt Flour. There is a good chance you received a sample of the hot cereal in your recent purchase. In January, we posted 'Cooking and Baking with Rice Malt and Beer' on our blog that included a recipe for Gluten Free Muffins and information on cooking with gluten free beer. Below are a few recipes we received earlier today from Eckert Malting & Brewing Co.

Malt Rice Bread

Ingr...

16 Herbs and Spices to add Flavor and Aroma to your Homebrew

By GFHB  -  February 22nd, 2017

Early beers were made from not hops, but roots and herbs. Just because we are not brewing medieval beers anymore doesn’t mean we have to stop brewing with herbs and spices. Many of the attributes of modern hops can also be achieved using the right herbs and spices. And many up and coming craft beers, such as Grapefruit IPA, uses the right hops in combination with herbs and spices to get that great flavor profile. Here is a list of the herbs and spices we carry and how they can be used to enhance...

How to weigh hops (or anything) without a scale!

By GFHB  -  February 20th, 2017

Starting with a one ounce packet of hops, open packet and pour contents onto a work area such as a large plate or cutting board. Divide contents into exactly half. Now you have two half portions of hops, or 0.50 oz. If needed, divide contents again into exactly half. Now you have four quarter portions of hops, or 0.25 oz. Repeat as needed to achieve the desired amounts.

Below is a chart that will help you get to the amount of hops your recipe calls for:

1 = 1.00
1/2 = 0.50
1/4 = 0.25
1/8 = 0.1

...

Grapefruit IPA

By GFHB  -  January 28th, 2017

If this beer is anything like the Grapefruit IPA Ghostfish Brewing Co brews and sells...then this recipe will be amazing!

Original article: http://ghostfishbrewing.com/ghostfishblog/gfhomebrewing-grapefruit-ipa/

Brewing Equipment: see your choice of homebrew guidebooks for a full list of equipment; note that this is a 5-gallon batch, so I recommend a 7- to 10-gallon boil kettle to do a full wort boil, which most likely will require a free-standing propane burner to achieve a rolling boil.  If ...

Cooking and Baking with Rice Malt and Beer

By GFHB  -  January 1st, 2017

Another great product from Eckert Malting & Brewing

One of the great flavors we all enjoy from beer is malt. Now there are even more ways to obtain malt flavor in everyday ways. Eckert Malting & Brewing has come out with an Amber Rice Malt Cereal. This product is a flavorful hot cereal everyone can enjoy. Top this hot cereal with nuts, fruit, honey or your favorite add in for a robust breakfast or snack. But what’s even better, is that Amber Rice Malt Cereal can be used in baking as well to add...

Brew A Great Non-Alcoholic Beer

By GFHB  -  December 6th, 2016
We have had a couple requests for information about converting beer to non-alcoholic beer. Here is a great article for those who are interested:
 
 
Essentially you are cooking off the alcohol from the beer, like cooking off the alcohol when using wine while cooking dinner. So you could do this with store bought or home brewed beer.
 
Hope this helps...cheers!
 
Alissa & Brian
Owners
 
 

Steps To Designing A Gluten Free Beer Recipe

By GFHB  -  December 4th, 2016
  1. Beer Style – Designing a beer recipe starts by identifying the style of beer you want to create. The Beer Judge Certificate Program (BJCP) provides style guidelines which include aroma, appearance, flavor, mouthfeel, overall impression, comments, ingredients and vital statistics. While the BJCP style guidelines list ingredients, this information includes base ingredients that are generally used in that style of beer. This is not to be confused for a recipe.
  2. Equipment & Constants – When decidi

Gluten Free Brewing Not So Different After All

By GFHB  -  November 8th, 2016

There are many reasons why people are drinking gluten free beer ranging from personal health choices to significant medical conditions such as Celiac disease. Gluten Free Home Brewing was started as a Facebook page in 2010 in an effort to help centralize information about brewing gluten free beer. Part of the issue at that time was there was not the availability of ingredients as there is today. If we wanted malt it meant we had to malt our own grains. There are the same limited extracts today a...

GFHB Explainer Video

By GFHB  -  October 30th, 2016

Gluten Free Home Brewing Explainer Video

This video is not the video tutorials we mentioned a month or so ago in our newsletter. Those are still in the works and will be filmed in the upcoming months.

Cheers!...

Mill Gap Settings

By GFHB  -  September 9th, 2016

We recently corresponded with Grouse Malting & Roasting Co and Eckert Malting & Brewing Co about mill gap settings. The following is their recommendations:

To release the starch from within millet and buckwheat malt a mill gap setting of 0.65 – 0.70 mm is recommended. When milling rice malt you want to keep the rice hull intact while still milling the rice seed within the hull. A mill gap setting of 0.90 – 0.95 mm is recommended for rice malt.

EXAMPLES OF MILLED MALT (sorry for the typo on ...

Master Brewer of Ghostfish Brewing Co's thoughts on Eckert Rice Malt

By GFHB  -  September 3rd, 2016

We had a conversation recently with James Eckert of Eckert Malting & Brewing Co. Ghostfish Brewing Co in Seattle Washington has recently began using his malts and this is what Master Brewer Jason Yerger had to say: "Eckert rice malts have become a crucial ingredient in our beers.  They help us create a wide variety of true-to-style beers, while keeping our lautering times short and our prices consumer-friendly".

There are currently only a few craft gluten free microbreweries in the United St...

GFHB Monthly Newsletter Sign Up!

By GFHB  -  April 30th, 2016

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Welcome To Our New Website!

By GFHB  -  April 4th, 2016

Gluten Free Home Brewing started in 2010 as a facebook page in an effort to centralize resources and knowledge about brewing gluten free beer. Soon after a database of recipes was added and soon became too much to manage on a facebook page. In addition, visitors of the facebook page frequently had similar questions. It was apparent that a website was needed that could manage a recipe database, tutorials, and other brewing resources was needed. The Gluten Free Home Brewing website was started in ...

 

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