GRANT'S GLUTEN FREE HOMEBREW

Belgium Witbier - Blanche du Bruge Clone

This is an adaption of a BYO magazine clone recipe for a Blanche du Bruge witbier, or white ale. I don't used a Belgian yeast in this at all because I find they don't ferment well with sorghum. I've used Lallemands Windsor ale yeast which is a British ale yeast. It leaves alot of flavour and residual sugar left in the beer which tends to make it less alcoholic. I've also used BRY-97 which I find is a cleaner ferment and really allows the kumquat, honey and coriander to come through. This recipe uses the partial mash method of brewing. It also uses a whirlpooling technique at the end of the boil. This allows for, what I find, is a nice hop flavour and aroma profile.

Here's the recipe:

 

 Ingredients:


1kg of raw millet (hulled millet will work too)

1kg of Vienna style malted millet

1.5kg of sorghum syrup

500g of Rice Malt Syrup 

45g of crushed coriander seeds

100g of smashed kumquats

1 teaspoon each of Irish Moss and Yeast Nutrient 

4 Chamomile Tea Bags 

45g of Styrian Goldings hop pellets (5.3%AA)

2 packets of Lallemand BRY-97 yeast

2g of Alpha Amylase 

250g of honey for priming bottles

 

 Directions.

Crush the raw millet and millet malt, and add to 6 litres of boiling water. Allow the crushed grain to sit in boiling water for 5 minutes to gelatinise then bring the temperature down to 70 degrees Celsius by adding cold water. Add 2 grams of alpha amylase and mash at 70 degrees for 2 hours. Sparge with 3.5 litres of 80 degree water and fill with sorghum syrup and rice malt syrup and top up to 15 litres. Bring to the boil.

Once the pot has started boiling add 15g of Styrian Goldings hop pellets and allow to boil for 45 minutes.

Then add Irish Moss, yeast nutrient, smashed kumquats and crushed coriander. Allow to boil for another 10 minutes.

Then add 30g of Styrian Goldings hop pellets and let boil for another 5 minutes.

Once the wort has boiled for 60 minutes turn of the heat and allow to sit for 20 minutes continuously stirring (whirlpooling). 

Once this has been done chill the wort and add it to your fermenter and top up with cold water to 23 litres. Aerate and pitch your yeast. Ferment at 18 degrees Celsius.

4.1% ABV 18 IBU OG 1.043 FG 1.014 

Additional notes: 

Apparently this beer is bottle conditioned with honey. To do this boil 250g of honey with 1 & 1/4 cup of water. Add 5 mls of this liquid to each 330ml bottle then add beer. Allow to condition for at least 2 weeks.

Belgium Wit (sorghum based)

I recently decided to revisit this style again as the weather has cooled after the summer heat and my Kumquat tree is bursting at the seams with plump little kumquats. This beer still needs a little tweaking but is still very drinkable and nice.

I didn't make a yeast starter with this ale as the alcohol content is low (around 4.3% bottled).

Ingredients:

2.7kg of sorghum syrup

21g of crushed coriander seeds

250g of crushed hulled millet (substitutes the flavour of wheat) 

100g of smashed kumquats

1 packet of Safale WB-06 yeast 

11g of Hallertauer Mittlefruh hops @ approx 4%AA

7g of Galaxy hop pellets @ approx 11%AA

1 teaspoon of Irish Moss 

White sugar for priming 

Directions:

 Bring a large pot of water (at least 8 litres) to the boil and add 1.5kg of sorghum syrup and all the hops. Boil for 45 minutes.

At the 45 minute mark add 250g of crushed millet and the Irish Moss. Boil for another 10 minutes.

At the 55 minute mark add all of the crushed coriander, the smashed kumquats and 1.2kg of sorghum syrup. Boil for another 5 minutes.

At the 60 minute mark turn off the heat. Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 23 litres and stir for about 5 minutes to oxygenate the beer. When the beer is cool enough (24 C or less), pitch the yeast. 

 Ferment between 18 & 21 degrees C

Priming the bottles: 

Prime as per normal. Allow a minimum of two weeks to ferment in the bottle. 

Additional comments:  

 Starting gravity 1.035. Final gravity 1.006. Approx 4.3% ABV bottled.

 

Spiced Ale (My Christmas beer)

Another beer recipe I found that I've adapted. This has a honey base with the use of a few gluten free grains and a large amount of spice. Something a little different but something that I thought was worthwhile. It's best describes as "the raisin toast of beers".

This recipe is for a 10 litre batch with no yeast starter.

Ingredients:

250 grams of crushed roasted buckwheat

1 cup of crushed roasted brown rice

425 grams of treacle

500 grams of maltodextrin (tapioca)

1.5kg of Beechworth honey

1 teaspoon of Irish Moss

6 Earl Grey tea bags

9 grams of Chinook hop pellets @ 12%AA

46 grams of Fuggles hop pellets @ 3.5%AA

2 teaspoons of cinnamon powder

7 cloves - ground

1/4 teaspoon of nutmeg

1/2 teaspoon of ground cardamon

the peel of 2 oranges - ground

the peel of 1 lemon - ground

2 allspice balls - ground 

Any ale yeast

Sugar for priming

Directions: 

Bring a large pot of water (at least 8 litres) to the boil. Add the roasted buckwheat, brown rice, treacle, maltodextrin, honey, 9g of Chinook hop pellets and 16g of Fuggles hop pellets. Boil for 30 minutes.

At the 30 minute mark add 16g of Fuggles hop pellets, the Irish Moss and 6 tea bags. Boil for 20 minutes.

At the 50 minute mark add 14g of Fuggles hop pellets. Boil for 8 minutes.

At the 58 minute mark add the remaining spices. Boil for another 2 minutes.

At the 60 minute mark turn off the heat.

Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 10 litres and stir for about 5 minutes to oxygenate the beer. When the beer is cool enough (24 C or less), pitch the yeast. 

 Ferment between 18 & 21 degrees C. 

Priming the bottles: 

Prime as per normal. Allow a minimum of two weeks to ferment in the bottle. The longer the better the flavour. 

Additional comments:  

Another way to take this to another level and giving that real Belgium flavour is to use either WB-06 or T-58 Safale yeasts. You could also ferment at even higher temperatures for funkier flavours. Belgium beers are known for their yeasty spiciness and I think this would work well.

Starting gravity 1.045. Finished gravity 1.004. 5.2% ABV approx