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Mash grains at 127°F in 1 quart water for 30 minutes
Add 1 cup additional water and heat to 154°F for 1 hour. Reheat as needed to keep temperature over 143°F.
Strain into boiling pot. Sparge with 2 1/2 pints water at 170°F. Bring volume up to 3 gallons.
Add rice solids to boiling wort.
Add Irish Moss with 20 minute hop addition
Start fermentation at 60°F, then drop to 50°F for 14 days.
Rack into secondary for 14 days.
Prime 65 grams priming sugar for 24 bottles.
Put into fridge at 65°F, then ramp down temperature to 40°F.
My Mother is gluten-intolerant (Celiac disease) and had to give up beer. I tried to make two batches based on gluten-free grains with disastrous results. Both barley and wheat contain gluten, so that severely limits the choice of ingredients. Then I found out she can tolerate small amount of gluten without adverse effect. If you are making this for a gluten-intolerant person, make sure they know that it isn't completely gluten free.
The approach with this batch was to select a minimum amount of barley malt with high levels of malty flavor. I selected Melanoidin malt inorder to reproduce a German lager. Crystal Malt would also work wellfor a light ale, or chocolate malt for a brown ale. Then I used soluble rice solids, which are gluten-free for the bulk of the fermentables. I used a protein rest and added Irish Moss to remove as much of the remaining protein as possible. This had th eadded benefit of yielding a crystal-clear beer.
It apparently doesn't handle elevated temperature or shipping well. I keep
my stock refrigerated at home and has much less aroma, more typical of Munich
Helles. My Mom thinks
this stuff is terrific. I think if I make this again, I'll boost the hopping levels and use Czech yeast so as to come out with a Bohemian Pilsner.