Intolerance Gluten Free APA

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jeffsmith
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Intolerance Gluten Free APA

Post by jeffsmith » Fri Sep 21, 2012 10:46 am

Figured I'd post this here since it was mentioned in another thread on GF:

60 minute boil
6 gallons pre-boil volume
5.25 gallons post boil
OG 1.048
FG 1.008
5.2% ABV
46 IBU
Colour: 11.5 SRM

Fermentables
13.3% Toasted Buckwheat (steeped, 30min 155ºF)
73.3% Sorghum Extract Syrup (added to boil—60 minutes to try and get some caramelization for more colour)
13.3% Belgian Candi Syrup D45 (last 10 minutes of boil)

Hops
US Magnum (13.0 % AA, Pellet) 0.75 oz - 60 Min
US Vanguard (5.0 % AA, Pellet) 0.50 oz - 10 Min
US Vanguard (5.0 % AA, Pellet) 1.50 oz - 5 Min
US Cascade (5.3 % AA, Pellet) 2.00 oz - Flame out
US Cascade (5.3 % AA, Pellet) 2.00 oz - Dry-Hopped (10 days)

Fermented with US-05 at 62ºF.

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dean2k
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Re: Intolerance Gluten Free APA

Post by dean2k » Fri Sep 21, 2012 3:34 pm

Jeff, have you brewed this? My wife is G-I and so far she hasn't been too impressed with any of the commercial G-F beers.
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Re: Intolerance Gluten Free APA

Post by jeffsmith » Fri Sep 21, 2012 3:38 pm

I did nearly a year ago. Was pretty popular with the BMC crowd and way better than anything available commercially. My brother in law and I did a few side by side comparisons ourselves.

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Re: Intolerance Gluten Free APA

Post by spears104 » Fri Sep 21, 2012 4:42 pm

Does the US-05 specify that it is GF? The only yeast I could find that specifically stated GF was Nottingham.
Primary -
Secondary -
Bottle Conditioning -
Bottled -
On tap:
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mr x
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Re: Intolerance Gluten Free APA

Post by mr x » Fri Sep 21, 2012 6:47 pm

isn't there a 1272 that's gf?
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Intolerance Gluten Free APA

Post by derek » Fri Sep 21, 2012 6:51 pm

The question (or the claim) makes no sense to me. Gluten is something that comes from grains, particularly wheat & barley, yeasts don't produce gluten.
Currently on tap: Nothing!
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale

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Re: Intolerance Gluten Free APA

Post by jeffsmith » Fri Sep 21, 2012 7:14 pm

derek wrote:The question (or the claim) makes no sense to me. Gluten is something that comes from grains, particularly wheat & barley, yeasts don't produce gluten.
But all liquid yeast contain some wort in the package. That's the concern for anyone who's highly allergic/reactive to gluten.

To the best of my knowledge, and through the research I did, US-05, and the majority of dry yeasts are gluten free.

X: I've not heard about anything gluten free from Wyeast, but its quite possible there's something out there.

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mr x
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Re: Intolerance Gluten Free APA

Post by mr x » Fri Sep 21, 2012 7:22 pm

I'm sure there was at one time:

http://www.wyeastlab.com/pressrelease_a ... eleaseID=5" onclick="window.open(this.href);return false;
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Intolerance Gluten Free APA

Post by jeffsmith » Fri Sep 21, 2012 7:34 pm

Interesting. Definitely wasn't available last year when I was looking for it. If I ever brew a GF beer again, I may see if its available south of the border.

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Re: Intolerance Gluten Free APA

Post by dean2k » Mon Sep 24, 2012 8:39 am

Like a lot of other products out there, yeast is a gray area. It obviously depends on what it's grown from, so yeast can be gluten-free. Feel free to set me straight since I've generally come to know this stuff second-hand via the wife.
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Graham.C
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Re: Intolerance Gluten Free APA

Post by Graham.C » Mon Sep 24, 2012 3:03 pm

Couldn't you just make a few generations of starters, essentially diluting any possible gluten content to next to zero?
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Re: Intolerance Gluten Free APA

Post by chalmers » Fri Sep 28, 2012 4:43 pm

Would you even need to build it up/make generations? Why not just rinse the shit out of it?

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Re: Intolerance Gluten Free APA

Post by Graham.C » Fri Sep 28, 2012 5:00 pm

I found out yesterday that you must be <5ppm of gluten to be called gluten free in Canada. I bet it would be easy to do the math on how many generations you needed if you got a first generation sample tested.
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Re: Intolerance Gluten Free APA

Post by chalmers » Fri Sep 28, 2012 5:13 pm

5ppm = 5 parts in a million = 5mg/L. I don't know what the original concentration of gluten is in the wort that comes with the yeast, but probably not more than 5kg/L. Diluting 10mL in 1000mL three times is dilution by a factor of 1 million, down to 5mg/L.

So if you dump as much of the yeast wort/liquid from on top of the settled yeast as you can, then make up the solution to 1L, shake, let the yeast settle, then repeat twice more, you should be below that 5ppm level.

Or something like that. If I knew analytical chemistry half-decently, I could probably help here.

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