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AbbyNormal Gluten Free Lambic

 
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Master



Joined: 30 Jan 2016
Posts: 162
Location: Virginia Beach, VA

Drinking: Liquid Schwartz Schwarzbier, Stinky Porter, Spiced Apple Cider

Working on: AbbyNormal Glutton Free Framboise Lambic, Ich Bin Ein Berliner Weisse, Pineapple Cider


PostLink    Posted: Fri Jan 05, 2018 12:08 am    Post subject: AbbyNormal Gluten Free Lambic Reply with quote


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My wife has been a cider drinker due to Gluten causing swelling. Not celiac but doesn't have anything with wheat.

She LOVES Lambic. Especially Framboise.

What to do?

Well, I am making a run at a Gluten Free Lambic style.

Gluten free grains need a fine crush, and channel like a mother if you try to fly sparge. So I batch sparged. Lost some efficiency but it works. I was worried about lack of fermentability since it was my first crack at a Gluten Free beer, and I did a partial mash. Next time, I think I can go all grain without worry.


Partial Mash.

5 pounds Pale Millet Malt (Wheat analogue)
4 pounds Goldfinch Millet Malt
1 pound rice hulls
1 teaspoon Amalayse Enzyme

Did a 3 step mash.

30 minutes at 120F
60 minutes at 158F
30 minutes at 163F

4x Batch Sparge to collect 8.5g Wort.

Added 3.3 Pounds of Breiss Sorghum Syrup

Boiled 30 minutes.

1/2 Oz Aged Cone Fuggles at 60 and 30 minutes to go.

Cooled to 68F.

Oxygenated. Pitched one sachet of Mangrove Jack's M41 Belgian Ale dry yeast.

Fermentation so far:

1.048 OG
1.040 24 hours
1.020 48 hours
1.014 72 hours


Plan is to pitch WLP-655 Belgian Sour Mix after racking to secondary on top of 5 pounds of Red Raspberries. With a vial of clarity ferm because the culturing media isn't GF for the 655.
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Master



Joined: 30 Jan 2016
Posts: 162
Location: Virginia Beach, VA

Drinking: Liquid Schwartz Schwarzbier, Stinky Porter, Spiced Apple Cider

Working on: AbbyNormal Glutton Free Framboise Lambic, Ich Bin Ein Berliner Weisse, Pineapple Cider


PostLink    Posted: Tue Jan 23, 2018 3:08 am    Post subject: Reply with quote

FG ended up at 1.002.

Racked 5 gallons to a carboy on top of 5 pounds of Red Raspberries. Then pitched WLP 655 Belgian Sour Mix #1 and some Clarity Ferm to clean up the residual gluten form the Yeast.

Bottled 21 bottles of the base beer. Might save for blending, might just drink as is.
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Master



Joined: 30 Jan 2016
Posts: 162
Location: Virginia Beach, VA

Drinking: Liquid Schwartz Schwarzbier, Stinky Porter, Spiced Apple Cider

Working on: AbbyNormal Glutton Free Framboise Lambic, Ich Bin Ein Berliner Weisse, Pineapple Cider


PostLink    Posted: Sun Feb 10, 2019 2:46 am    Post subject: Reply with quote

Beer is a bit thin on mouthfeel as expected (Gluten Free) but the taste is right on.


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