I finally got everything I needed (I hope) and started a gluten free beer this weekend. I got a little crazy with the ingredients trying to get more flavor in it, but from other recipes and some discussions I don't think it will be terrible. I'm more worried about the hops used, how sweet it will be, and alcohol content.

5 gal. batch
6 lbs sorghum extract
1 lbs roasted amaranth (not malted)
3/4 lbs roasted oatmeal (not malted)
1/2 lbs roasted buckwheat groats (not malted)
12 oz molasses
3 scoops coffee (brewed)
1/2 cup cocoa
2 oz chinook hops (pellets)
SAFALE S04 DRY ALE YEAST

Roasted all the grains in oven and gave them a few spins in the food processor. I steeped the grains in 155 degree water for 30 minutes (learned to try and find a fine grain bag for next time...amaranth is TINY). Brought to boil, added extract and 1 3/4 hops (I went with chinook because I wanted a fairly high bitter, but was surprised by the "citrus" aroma when I opened it). Boiled for 60 minutes, last five added remainder hops and molasses, and cooled in ice in sink. To fermenter bucket added the cocoa and coffee, and started yeast starter. Combined in bucket and pitched yeast at 80 degrees.

Completely forgot about taking SG until today (DUH!!!). Ferment is going strong.

Any comments, opinions, or advice would be greatly appreciated (especially negative). I'm hoping for a semi-sweet but balanced with a bit of hopiness, with some coffee/chocolate undertones (like a Sam Adams triple bock or black and tan). I have no idea what the grains will add, or how the hops will taste with all the other ingredients. Obviously without ANY previous knowledge or experience with hops and grains, this will be a complete surprise.

Nobody has any thoughts about this, huh? I was hoping to get at least one experienced opinion since I made this recipe and it's my first beer. Just curious if it sounds like it might produce something drinkable, or probably an undrinkable sludge.

Now to add insult to injury, I thought I had a stuck fermentation so I added another packet of different yeast; Nottingham. I did a search and could not find anywhere what the effects will be if you add too much yeast...I'm not sure if it was stuck or not so I'm trying to find out worse case scenario.

Thanks.

Extra yeast will be fine. How long did it ferment before it stopped? I have had beers ferment crazy for 2 or 3 days & stop.
So its possible it just took off & fermented out fast. You can take a gravity reading & see if its close to where your target gravity is supposed to be.
Sounds like an interesting combo of stuff. I would boil the mollasess for at least 15 minutes & usually i do a full 60 so i dont forget to put it in. It should be fine though.
Let us know how it comes out. The chinook should be pretty good to give you some bitter.

Does gluten come from oatmeal also or just grains? I am in no way a gluten expert or even know much about it!!

I assumed oats were gluten free but Jeepguy got me wondering I went online and found the following information:

Gluten content in Oats compared to gluten-free grains:

Irish Oatmeal 0.006 %
Quaker oatmeal 0.006 %
Safeway oatmeal 0.005 %
Jane Lee oatmeal 0.026 %
Soy flour 0.001 %
Brown rice flour 0.000 %
Pancake mix 0.000 %
Cornmeal 0.000 %
Rice flour 0.000 %

Compare these amounts (less than 1%) to wheat flour that ranges from an 8% (low gluten cake flour) to a14% (regular white flour for bread baking) content. High gluten flour can have up to 45% gluten content. Oat flour was judged safe for children on a celiac (gluten-free) diet - probably because the amount of gluten was so minute.

So it would appear that although oats are not totally gluten free they have very little gluten and should probably be okay.

Cheers,

Scott

Thanks for the info Scott!! Thats whats so cool about this board & this hobby!! You get to learn alot of interesting stuff. A person could use a good amount of oatmeal in a gluten free beer for alot of mouthfeel & overall creamy taste.

In between watching the Olympics I've been getting caught up with reading my beer and brewing publications.

The August issue of Beers of the World (http://www.beers-of-the-world.com/magazine/issue18/12008640.html) has a very good article on gluten free beers and lists several that are commerically available.

The article is worth checking out.

The magazine, in general, is worth checking out.

It is refreshing to read a beer publication in which the perspective is from the UK and Europe instead of always the U.S.

Cheers,

Scott

Thanks for the info and comments guys.

From what my wife tells me, oats don't naturally have gluten...it's the rotational planting of crops and cross contamination during processing that creates glutenous oats. But gluten free oats are available, but like all things gluten free are more expensive. She cannot ingest ANY gluten without getting sick (and everyone with celiac desease damages their intestines when ingesting gluten, whether they feel it or not). Gluten levels in flour were also mentioned...it's interesting to learn that over the past century wheat has been bred to have more gluten to make better breads and consumer products.

Thanks for the optimism Jeepguy! I think it will be an enjoyable beer if it turns out OK. One thing I learned recently was that beer is more susceptable to infections because of it's acid levels. Although I didn't use anything "unclean", I did ONLY use cleaning and sanitizing steps I use for wine. Hopefully they are good enough for beer as well.

Thanks again to everyone! I'll be sure to let everyone know how it came out.