Gluten-Free Stout?

[mucksp]

Hey everyone,

I just ordered some sorghum extract to brew a gluten free beer for a co-worker of mine who unfortunately can't drink any typical barley or wheat-based beers. He used to be a big lover of stouts and was wondering if it were possible to brew a GF stout. My initial reaction is that it's not ... but has anyone had any experience with GF brewing and/or GF stouts?

The closest thing I can think of to getting a dark(er) sorghum beer is to toast the hell out of some raw sorghum grains and steep them ... but I doubt that will make very much of a difference and certainly not make it stout-like.

Anyone have any ideas?

[Mad Scientist]

Well, you never know till you try it....

Who knows, you may be onto something huge.

The spirit of our hobby should be screaming in your ear to do it.....

If nothing else, you'll just pour it out, chalking it up to experience, and brew something else.

[mucksp]

Very true, and I'm definitely excited to get started on this and see what I can come up with (haven't been this excited about something new since I switched from extract to AG).

I'm just hoping it's possible with such limited ingredients - the challenge will be fun though. I'll keep you all posted.

[Mad Scientist]

Bear in mind that crystal malts are produced by stewing & mashing whole grains, then roasting them, so you might make some sorguhm crystal as well.......

[mucksp]

That sounds like a great - and fun - idea. Thanks, I'll try that!

[Chubber]

How about using roasted chicory or decaf coffee to get the dark roasted flavors you want as well?

[mookow]

Originally posted by Chubber
How about using roasted chicory or decaf coffee to get the dark roasted flavors you want as well?

I was going to suggest that same thing. Don't necessarily depend on the coffee for ALL your roastiness, though.

[generalzonzo]

Here is a link for a list of ingredients that people that suffer from Celiac's can consume. Perhaps there are some options in here.

http://www.csaceliacs.org/gluten_grains.php

Roasted buckwheat perhaps? Who knows?

[Chubber]

That's what you need, roasted acorns! (Probably not, but it would make a nice adjuct to a brown ale...) They have a nutty flavor without much oil.