New Gluten Free attempt

Northern Brewer General
1

I tried a new gluten-free brew session today, since my friend liked the first effort.
I wanted pale and refreshing. I used:

3.3 lb Briess white sorghum syrup for a 2.5 gallon batch, 40 minute boil
(half of the syrup at 40, half at 20 minutes)

In spite of some advice on the web to stay away from citrussy hops, I trusted my instinct with
1/2 ounce Cascade for 40 minutes,
1/4 ounce Cascade for 15 minutes, and
1/4 ounce Cascade for 1 minutes

Safale US-05 yeast pitched at 65 degrees. Hydrometer showed about 1.050.

It smelled great, and looks pretty nice. Time will tell on the important features!

2

I’m intrigued by gluten free beer, even though I’m not gluten intolerant, it’d be awesome if we could brew gluten free beer that tasted like regular beer. What’s the deal with not using citrusy hops?

Let us know how it turns out!

cheers & beers

3

There’s not much info on gluten free brewing, but much of what’s there says that the malt (?) taste tends to be lighter, so go easy on the hops because they will stand out too much. I guess they lump citrus hops into the “too heavy for the brew” category.