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am sure this has been covered before, but I have a friend who cannot have barley-malt at all.But she was asking me if was ok for her to drink wheat ales such as gunball head, oberon, etc. I told her no,because they mix malt with wheat, so the next question, is, could i make her something. Any thoughts? Thanks...
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Yes you can make gluten free beer out of sorghum. I am not sure how they taste as I’ve never had one. If you are an all grain brewer, I think you might have to malt it yourself, which is a real pain. I think I have heard that some of the bigger homebrew online retailers are now selling it in extract form.
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Here ya go (although it won’t taste like regular malt)
http://morebeer.com/view_product/7471//Sorghum_Extract_3_Poun
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thanks, looks like the right product..so, what to add to give it a little body and color, molassas??
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He did not state that she was gluten intollerant, as she can have wheat (though maybe you know the person in question & know that they are in fact so, in which case ignore me)
So yes you can do a 100% wheat malt beer if you do all-grain. Just make sure to use about 10% rice / oat hulls as wheat does not have a husk to aid with lautering. You can get pale wheat, munich wheat, crystal wheat and even chocolate wheat fairly easily on the web, so you should be able to make 100% wheat "clones" of quite a few styles.
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very good.she has allergies to barley. i do make all grain beers,
i never attempted ann all wheat. thanks for the info.
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In that case, ignore hophead’s, well meaning, but incorrect advice. Sorghum is a very poor substitute for barley. Wheat malt, while certainly not perfect, is much closer to barley in flavor than sorghum
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Anyway, you will need enzymes to convert the starch into fermentable sugar. Wheat does not contain these enzymes as far as I know...
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Malted wheat contains the necessary enzymes. That is why they malt grain, to create the enzymes. If you use all malted wheat or rye in your recipe, you’ll be fine as long as you use the rice hulls as suggested. An all wheat beer will tend to be a little tangy but some women (like my wife) like that flavor. She especially liked a pomegranate wheat beer I made.
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Malted wheat contains the necessary enzymes. That is why they malt grain, to create the enzymes. If you use all malted wheat or rye in your recipe, you’ll be fine as long as you use the rice hulls as suggested. An all wheat beer will tend to be a little tangy but some women (like my wife) like that flavor. She especially liked a pomegranate wheat beer I made.
Perfect,wheat and rye it is,Thanks
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