Gluten Free Brewing

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Gluten Free Brewing Presented by Bob
HansenManager of Technical Services
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Celiac Disease

• Not a food allergy, but a food intolerance.
• Caused by undigested amino acid sequences from a
  variety of grains.
• Causes inflammation and inactivation of
  intestinal mucosa and malabsorbtion of nutrients
• Leads to various symptoms associated with sever
  malnutrition and is associated with increased
  risk of cancer.
• Only current treatment is a diet adhering to
  strict avoidance of the offending grains. This
  is often referred to as a gluten free diet.

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Grain Taxonomy and Celiac Disease
Class
Flowering Plants
Sub-Class
Monocots
Dicots
Order
Poales
Caryophyllales
Family
Gramineae (Grasses)
BuckWheat
Quinoa
Amaranth
Sub-Family
Pooideae
Panicoideae
Bambusoideae
Tribe
Orzeae (Rice)
Andropogoneae
Aveneae (Oats)
Triticeae
Genus
Zea (corn)
Triticum
Hordeum (Barley)
Secale (Rye)
Sorghum
Wheat
Kamut
Spelt
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Celiac Disease

• Affects roughly 1 of U.S. population, though
  many undiagnosed
• Another 1 choose gluten free for lifestyle
  issues.
• Roughly 3 million consumers and over a million
  (non) beer drinkers

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Whats in a beer?
What Malted Grains give to a beer

• Fermentable and Non Fermentable Carbohydrates
• FAN for Yeast Nutrition
• Color
• Base Flavor

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Ingredients used to replace Malted Barley in Beer

• Gluten Free Malted Grains
• Raw Grains ( enzymes)
• Grain Syrups
• Honey
• Sugar
• Molasses
• Maltodextrins
• Caramel Color
• Yeast Nutrients
• Foam Enhancers

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Gluten Free Grains
Class
Flowering Plants
Sub-Class
Monocots
Dicots
Order
Poales
Caryophyllales
Family
Gramineae (Grasses)
BuckWheat
Quinoa
Amaranth
Sub-Family
Pooideae
Panicoideae
Bambusoideae
Tribe
Orzeae (Rice)
Andropogoneae
Aveneae (Oats)
Triticeae
Genus
Zea (corn)
Triticum
Hordeum (Barley)
Secale (Rye)
Sorghum
Wheat
Kamut
Spelt
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Brewing Enzymes
Bacterial Alpha Amylase -Liquification of
grains- especially low gelatinization
temperature. 185F max temp
High Temperature Alpha Amylase -Liquification of
grains- Survives boiling, requires
deactivation 220F max temp
Fungal Alpha Amylase -Converts liquified starch
to high maltose wort (similar to malt) 140F max
temp
Glucoamylase -Converts liquified starch to pure
glucose (light or low carb beer) 165F max temp
Betaglucanase -Breaks down NSPs in grain
(lautering aid)
Available from Novozymes, BSG (Kerry) or Valley
Research
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Choosing a Grain Syrup
Function 28DE 42DE 60DE Bodying Agent Browning
Reaction Binding Fermentability Sweetness Viscosit
y Flavor Enhancement Foam Stabilizer Humectancy Fr
eezing Point Depression Hygroscopicity Osmotic
Pressure Prevent Sugar Crystallization Prevent
Coarse Ice CrystalsDuring Freezing Sheen Producer
HM
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Properties of Grain Based Syrups
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Sorghum Production and Taxonomy

• A Panicle
• Contains Starchy Seeds (Sorghum Grain)
• Several Grain Colors (Tan, White, Red)
• High and Low Tannin Content

• C Stalk (Sweet Sorghum)
• Contains Sucrose based Juice
• Similar to Sugar Cane
• Minimal Starchy Seeds

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Grain Sorghum Syrup

• Grain Sorghum Syrup is a new class of sweetener
  made from the grain of the sorghum plant using
  natural processes.

It is a grain/starch based sweetener and can be
manufactured in a variety of dextrose equivalents.
It can replace or substitute for other grain
sweeteners or extracts to provide color, flavor,
browning and nutrients along with a variety of
starch based functionalities.
It is non-allergenic, all natural and non-GMO.
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Sorghum Syrup(Sorghum Molasses or Sweet Sorghum)
Standard of Identify for Sorghum Syrup Annual
Production 1,000,000 lbs
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Using Sugars

• Sugar
• Cane Sugar

• Molasses
• Evaporated Cane Juice

• Honey
• Medium Honey

Other Ingredients

• Malto Dextrins unfermentables
• 10 DE - Corn products

• Caramel Color
• Beer specific DD Williamson

• Yeast Nutrients- White Labs Lallemand

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Yeast and Hops

• Hop Extract
• TetraHop- John A Hass

• Yeast
• Dry Yeast- Lallemand/ Scott labs
• Wyeast

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Tips and Challenges

• Hop Extract
• TetraHop- John A Hass

• Yeast
• Dry Yeast- Lallemand/ Scott labs
• Wyeast

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Hoppy to Be Gluten-FreePale Ale Recipe
7.5 lbs BriesSweet(tm) White Sorghum Syrup 45DE
High Maltose 1 oz Cascade Hops (6.5 AA)
(Beginning of boil) 0.5 oz Cascade Hops (5
minutes before end of boil) 1 oz Cascade Hops
(End of Boil) 1 oz Cascade Hops (dry hop) 2 pkgs
Nottingham dry ale yeast or Wyeast 1272GF gluten
free yeast 1 cup Honey (bottling) Mix syrup and
water and bring to boil. Add bittering hops. Boil
40 minutes. Add second hops. Add remaining hops
according to schedule. Quickly chill wort.
Ferment for 1.5 weeks at 65-70º F. Add dry hops
after primary fermentation or after transfer to
secondary. Force carbonate or bottle condition
with honey (recommended). OG 1.056 FG 1.016 5.2
abv 37 IBUs
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Questions?
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Thank You! Presented by Bob HansenManager of
Technical Services