Brewing Enzymes

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Grizwald
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Brewing Enzymes

I am brewing a gluten free hazy ipa this weekend and wanted to check to see if the club has (or any idividual who would like to donate a bit to me) any of these 2 additions, or if i should go get them from B&G.

1 tbsp - Termamyl

1 tsp - Amalyse Enzyme (Diatase)

Steve3730
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I have amalyse. I"m brewing

I have amalyse. I"m brewing Sunday. When are you?

Grizwald
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I will be heading there

I will be heading there around noon.

Nrichardson1991
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I would be interested in this

I would be interested in this recipe/seeing how it turns out as I’ve been researching gluten free beer

Steve3730
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I checked i have amalyze in

I checked i have amalyze in my storage. Right corner i have a white 3 drawer rubbermaid thing. Its in one of the drawers help yourself

Grizwald
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You guys rock.  I will post

You rock.  I will post my recipe and notes when I have it finalized and tested.  

Thanks!

Grizwald
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Nope, don't listen to me on

Nope, don't listen to me on gluten free.  My starting gravity was what i was hoping my final gravity would be.   So hopefully that brown sugar tastes good as the primary fermentable...

Here is the recipe i tried to adapt (taken from homebrewtalk or some site like that)

Title: NEIPA (Julius Clone) - Gluten Free

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.9 gallons
Boil Gravity: 1.049
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.064
Final Gravity: 1.014
ABV (standard): 6.54%
IBU (tinseth): 75.35
SRM (morey): 7.26

FERMENTABLES:
5.75 lb - Pale Rice malt (51.4%)
1 lb - Biscuit Rice Malt (8.9%)
1 lb - Munich Millet Malt (8.9%)
1 lb - Buckwheat Malt (8.9%)
12 oz - United Kingdom - Oat Malt (6.7%)**
4 oz - Crystal Millet Malt (2.2%)
4 oz - Rolled Oats (2.2%)
6 oz - Turbinado (3.4%)
13 oz - Rice Hulls (7.3%)

HOPS:
4 mL - HopShot, AA: 95, Use: Boil for 60 min, IBU: 42.75 (estimated)
28 g - Citra, Type: Pellet, AA: 14.1, Use: Whirlpool for 30 min at 180 °F, IBU: 13.91
28 g - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 180 °F, IBU: 12.33
14 g - Simcoe, Type: Pellet, AA: 12.9, Use: Whirlpool for 30 min at 180 °F, IBU: 6.36
35 g - Citra, Type: Pellet, AA: 14.1, Use: Dry Hop for 3 days*
28 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days*
21 g - Simcoe, Type: Pellet, AA: 12.9, Use: Dry Hop for 3 days*

MASH GUIDELINES (Grainfather):
1) Temperature, Temp: 104 F, Time: 30 min, Beta-Glucan
2) Temperature, Temp: 168 F, Time: 30 min, Gelantinization
3) Temperature, Temp: 154 F, Time: 90 min, Saccrification
4) Temperature, Temp: 170 F, Time: 20 min, Mash out
Starting Mash Thickness: 1.75 qt/lb

OTHER INGREDIENTS:
1 tbsp - Termamyl, Time: Mash-in, Use: Mash
1 tsp - Amalyse Enzyme (Diatase), Time: 60 min, Use: Mash
0.25 tsp - WLN1000 White Labs Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil

YEAST:
Mangrove Jack - Liberty Bell Ale M36 (2 packs re-hydrated)
Starter: No

Ben r.
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I've brewed gluten free IPA

I've brewed gluten free IPA before using White Labs Clarity Ferm, which contains a specific enzyme that targets and destroys glutens.  If you're doing it for health reasons, it might be worthwhile to check out. I think it was about $6 a vial to brew 5 gallons.

https://www.whitelabs.com/sites/default/files/Clarity%20Ferm%20Spec%20Sheet.pdf

The beer was a standard barley grist IPA - just added this when I pitched the yeast.  Fermentation was super active - crazy.  Turned out pretty good.

 

Boollish
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Hey Nick, how "gluten-free"

Hey Nick, how "gluten-free" are you trying to get that "gluten-free" beer?

 

I ask because I have experience with the White Labs clarity ferm stuff. While it is an awesome product and allows you to easily adapt the recipe, it "only" yields gluten-reduced beer at some threshold ppm, and not true "gluten-free" beer.

Keep that in mind depending on if the audience for your gluten-free beer is "if I eat bread, I'll feel slightly sick", or "if this fork was used to mix dough, I'll shit in my pants".

Nrichardson1991
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My audience is of the latter

My audience is of the latter group for a friend’s birthday

Kyle N
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Clarity-Ferm generally

Clarity-Ferm generally reduces gluten to < 20 ppm, which fits the FDA's guidelines for "gluten-free" although it cannot be stated directly as "gluten-free" since one of the ingredients is inherently gluten-containing, and thus must be labeled "gluten-reduced." So, stritctly speaking, beers made with Clarity Ferm can be consumed by individuals with celiac wihtout issue, see: Omission, Prarie Path, Stone Delicious IPA, etc. 

Also, fun fact: Corona, while not even using Clarity Ferm, falls under the 20 ppm threshold and can be consumed by an individual with celiac without issue.  

Jim Vondracek
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The White Labs product is

The White Labs product is good and effective, like Kyle and Ben said. Melissa at CHAOS has serious gluten intolerance, cannot drink regular beer but is fine with beer fermented with the White Labs enzyme. Ask her if you need more info.

Boollish
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Kyle, do you happen to have

Kyle, do you happen to have any insight as to the process and recipe of Corona?

And let's not waste time busting that skunked hops myth, yeah?

Kyle N
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No idea, I was told this from

No idea, I was told this from a good friend with Celiac a few years ago (who actually helped beta test ClarityFerm). I brought it up to Melissa when we were planning the off-flavor class and she confirmed it doesn't negatively effect her, either.  

Boollish
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Hahaha how do you get to be

Hahaha how do you get to be the guy who beta-test clarity ferm?

"Drink this beer, and if you don't get violent diarrhea, we know it worked."