Extract Brewing Tutorial

Introduction to Brewing Gluten-Free Beer

Gluten-free beer can be brewed using many of the same techniques as traditional beer. Whether you're just getting started or have years of brewing experience, there's a method to match your skill level.

Many brewers begin with a gluten-free beer brewing kit that includes pre-measured ingredients and detailed instructions. Others prefer to create recipes from individual ingredients. Gluten Free Home Brewing offers gluten-free extract, partial-mash, and all-grain recipe kits, along with a complete selection of gluten-free malts, hops, yeast, and brewing ingredients.

The biggest difference between brewing traditional and gluten-free beer is the fermentable ingredients. Instead of barley and wheat, gluten-free brewers use grains such as buckwheat, millet, and rice. While these grains each have unique characteristics, proven brewing techniques have enabled brewers to create gluten-free versions of nearly every classic beer style.

Equipment

Recommended Minimal equipment needed for brewing beer:

• 20 qt. Brew Kettle (8.5 Gallon Brew Kettle Recommended)
• Mixing Spoon
• Thermometer Strips
• Hydrometer and Test Jar
• Racking Assembly
• 6.5 Gallon Food-Grade Bucket (with tap if bottling)
• 5 Gallon Carboy
• Stopper and Airlock
• Cleaner & Sanitizer

Bottling equipment:

• Bottle Filler
• Bottle Brush
• Bottle Capper

Optional equipment:

• Digital Scale
• Reusable Mesh Hop Bag(s)
• Fine Mesh Strainer
• Wort Chiller

Reading a Recipe

To brew gluten-free beer successfully, it's helpful to understand how to read a recipe and become familiar with a few common brewing terms. Most recipes begin with an ingredient list. Partial mash and all-grain recipes also include a grain bill, which is simply a list of the grains used to brew the beer.

There are three common types of gluten-free beer recipes:

• Extract recipes use gluten-free liquid or dry extracts and other fermentable sugars. They require the least equipment and are the easiest option for beginners.
• Partial mash recipes combine gluten-free grains with gluten-free extracts, offering more flexibility while keeping the brewing process relatively simple.
• All-grain recipes rely entirely on gluten-free grains. They require additional equipment and brewing steps but provide the greatest control over the beer's flavor, body, and character.

Most recipes will include some of the following information:

• ABV: Alcohol By Volume.
• Boil: Total amount of time which the wort boils.
• Final Gravity (FG): The ending specific gravity after fermentation, used to calculate the alcohol content of the finished beer.
• IBU: International Bitterness Units are the measure of bitterness in the beer.
• Original Gravity (OG): The starting specific gravity prior to fermentation attributes to the potential alcohol content of the finished beer.
• Primary Fermentation: Refers to the time the finished wort ferments following the brewing process.
• Secondary Fermentation: Refers to the time the finished wort ferments after primary fermentation.
• SRM : Standard Reference Method for determining the color of the beer; also used to describe the color of an ingredient such as malts and grains.
• Yield: The final volume of beer collected after conclusion of the brewing and fermentation processes.

Ingredients are added based on the amount of boil time remaining. For example:

• 60 minutes = add at the start of the boil.
• 15 minutes = add with 15 minutes remaining.

This timing system is used for hops, spices, sugars, finings, and other boil additions in both gluten-free and traditional beer recipes.

Brewing Extract Gluten-Free Beer: Step-By-Step

Preparing to Brew a Gluten-Free Extract Beer

Now that you have your equipment and know how to read a recipe, you're ready to brew your first gluten-free extract beer. Whether you're using a recipe kit or purchasing ingredients individually, gather all of the ingredients listed in your recipe before you begin. If purchasing ingredients separately, use a digital scale to measure each ingredient according to the recipe.

Cleaning and Sanitizing Brewing Equipment

Before you begin brewing, clean and sanitize all brewing equipment. Proper sanitation prevents contamination from bacteria and wild yeast and is one of the most important steps in brewing. Keep a spray bottle of brewing sanitizer nearby so equipment can be quickly re-sanitized if needed.

Step-By-Step Instructions

Note: A household stovetop is suitable for brewing, but many homebrewers choose to use a propane burner outdoors. Propane burners heat quickly, provide a stable surface for large brew kettles, and make cleanup easier if a boil-over occurs.

1) Boil-off rates vary depending on boil time, burner output, and heat transfer efficiency. Because extracts, candi sugar, and other fermentable sugars contribute to the total wort volume, begin with 6.5–7 gallons of wort in the brew kettle, adjusted for any water and fermentables added throughout the brewing process. Place the brew kettle on the heat source.

2) While the water is coming to a boil, prepare the remaining ingredients in premeasured amounts so they may be added at the appropriate times.

3) Once the water reaches a boil, remove the brew kettle from the heat source and add the extract(s) according to the recipe. Stir until fully dissolved to prevent scorching, then return the kettle to the heat source and bring the wort back to a boil.

4) Bring the wort to a rolling boil and watch closely for the hot break, which typically occurs within the first 5 minutes of boiling. During this time, the wort is most likely to boil over as foam rapidly rises and can spill over the sides of the brew kettle. Adjust the heat as needed to maintain a vigorous boil while preventing boil-overs.

5) After the hot break has occurred and the wort has boiled for at least 5 minutes, add the first hop addition and/or other ingredients according to the recipe. Add hops gradually, as they may cause the wort to foam and potentially boil over. Once the foam subsides, add the remainder of the hop addition and continue following the recipe.

6) Before the boil is complete, prepare a method for cooling the wort. The most common options are an ice bath or a wort chiller. If using an ice bath, fill a sink or tub with ice and cold water. If using a wort chiller, ensure it is clean, sanitized, and ready to use.

7) Once the boil is complete, cover the brew kettle and begin cooling the wort as quickly as possible. During cooling, the wort is vulnerable to contamination, so ensure that any equipment or surfaces that come into contact with the wort are properly cleaned and sanitized.

8) Before the temperature of the wort has reached the range which you will pitch the yeast, you first must prepare the yeast. Most dry yeast may be ‘dry pitched’, meaning the yeast may be sprinkled directly into the wort. Follow the instructions on the yeast package. Do not pitch the yeast until Step 11.

9) Once the wort has cooled to the yeast pitching temperature, transfer it to the primary fermentation vessel by siphoning or pouring through a fine mesh strainer. Leave as much sediment behind as possible while collecting as much wort as possible.

10) Now that the wort has been transferred into the primary fermentation vessel, it needs to be prepared for the yeast. Using a medal spoon or whisk, stir the wort vigorously for 4-5 minutes. This aerates the wort and should produce a frothy head.

11) Pitch the yeast by sprinkling it evenly over the surface of the wort once it has settled. Do not stir or mix after adding the yeast.

12) Cover the primary fermentation container and insert the airlock.

13) Place the fermenter in a dark area and maintain a temperature of 68–70 F. Allow the wort to remain undisturbed while the yeast becomes active. Within 24–48 hours, you should see signs of fermentation, such as gas escaping through the airlock. Add yeast nutrient according to the manufacturer's recommended dosage and timing.

14) Cover the container and allow fermentation to continue. Activity will typically be most vigorous during the first week.

15) After one week you may rack the wort into a secondary fermenting container leaving any sediment, or ‘trub’, in the primary fermentation container. If the recipe include ‘Dry Hopping’, add the hops to the secondary fermentation container before you rack the wort from the primary fermentation container.

16) After another week the wort can be racked to a bottling bucket and bottled with priming sugar, or racked to a keg where it will continue to age.

Congratulations, you’ve successfully brewed your first gluten-free extract beer! In the next section, you’ll learn how to brew gluten-free beer using the partial mash method.

_{TUTORIAL UPDATED JANUARY 2026}