Category: Gluten Free Malt
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#Gluten Free Brew SupplyBrewing Beer from Malted Oats
by glutenfreebeerbrianI stumbled across an article on brewing with 100% malted oats. Mike Retzlaff goes into some interesting details on oat malt which I wont go into in this post, so click the link below and read his article. I have brewed a few beers with 100% oat malt, namely the Horner Bier, after reading Mikes […]
Posted 03/15/2024 -
#gluten free malt #GlutenFreeBeer #Miller MaltMiller Malts Flavor Profiles January 2024
by glutenfreebeerbrianThese tasting notes from a BJCB Certified brewing friend should help shine some light one the various flavors and some suggested applications for Miller Malts. Pilsner Rice Pils character crispness like pils malt cracked corn touch of vanilla “tastes like pils wort” Pale Rice More Aromatic than pils, husky rice character, baking flour, similar to […]
Posted 02/10/2024 -
#Gluten Free Beer #gluten free malt #GlutenFreeBeer #Sorghum.Sorghum Malt Mash Profile #3
by glutenfreebeerbrianA high efficiency experimental mash regimen but IMHO not one I would use due to complexity and time. 92% mash efficiency! 10lbs Sorghum Malt FINELY milled. 4gal Strike water to 145° 15ml Ondea 15ml Ceremix A: Mash in at 145° rest 60min. B: Raise to 165° rest 60min. (1.030) C: add 10 ml Teramyl D: […]
Posted 03/17/2021 -
#Gluten Free Beer #gluten free malt #GlutenFreeBeer #Sorghum.INTRODUCING GFBS/BARDS SORGHUM MALT
by glutenfreebeerbrianINTRODUCING GFBS/BARDS SORGHUM MALT December 7, 2020 Gluten Free Brew Supply has teamed up with Bards Beer to bring their proprietary malt to the home brewer. Malted Sorghum has some distinct advantages over un-malted Sorghum. There is a significant reduction or elimination in the “Twang” many experience with Sorghum Syrup. Malting activates the natural enzymes […]
Posted 12/10/2020 -
#Gluten Free Brew SupplyAre Malted Oats Gluten Free?
by glutenfreebeerbrianAre Malted Oats Gluten Free? October 17, 2020 Oats have long been a “weird one“ for Celiacs. Oats are naturally Gluten Free. The problem arises because often Oats are grown in fields that rotate wheat or other gluten grain. Oats are also frequently processed in the same facilities as gluten grains. Bot of these factors […]
Posted 10/17/2020