From Briess Malting, this gluten free malt extract substitute syrup is made from white sorghum, and is ideal when formulating gluten free or low gluten beers. It has the same fermentability as malt extract, which means if you use 6 pounds in 5 gallons, you will typically get a starting gravity of 1.040 and a finishing gravity of 1.018 to 1.012 depending on yeast used and other factors.

It has a lighter body and drier flavor than malt extract, and makes a thin and crisp beer on its own. Or add sugar, honey, buckwheat and/or Belgium candi to enhance the character to your liking. Keep in mind that liquid yeast is grown on malt extract, so dry yeast (grown on molasses) is your best choice for a very low gluten or gluten free beer. Wyeast has introduced some gluten free liquid yeast. This is Briesweet White Sorghum 45 DE High Maltose Syrup.

The following dry yeast have been report to be gluten-by the manufacturer. Other dry yeasts may be gluten free, but we have not gotten written word from other manufacturers as of yet.

SAFALE US 05, DRY ALE YEAST,
SAFBREW T58 DRYALE YEAST
SAFBREW S33 DRY ALE YEAST
SAFBREW S04 DRY ALE YEAST

This entry was posted on Tuesday, June 12th, 2007 at 7:47 am and is filed under Homebrewing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.