cross-posted from: https://mander.xyz/post/677846
My wife and I both have problems with gluten so we’ve been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!
Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV.
Hows the selection on these malts?
As expected, it’s pretty limited. I mainly use Briess Sorghum Extract Syrup as a base and add ingredients from there. As brew bases go it’s pretty mild, so it takes a bit of supplemental grain steeps to add color.