Gluten Free NA Red

Recipe by Zachary Griffin

Batch Size

20

Litres

ABV

0.8

%

FG

1.007

SG

In the last year I’ve had to cut alcohol out of my life so I am attempting to create a non-alcoholic (<.5%) gluten-free beer and am excited to share the initial results of my first two batches pre-carbonation. From the top I do want to say I did acidify the wort down to at least 4.6 before pitching yeast so there is no danger of botulism which is the chief concern. I wanted to start simple and do a single infusion mash one with enzymes and one without. I did look through this group and the NA Homebrewer page for some advice so that helped for sure but there aren’t many people who are doing this. The pale (no enzymes) finished at .8% and the red (enzymes) finished at 1.2%. Right now I’m just trying to stick to US-05 yeast even though a maltotriose negative yeast would help.
My next round I’m hoping to make the worts even more dextrinous because above .5% is just not an option for me. I have a few ideas but I’m open to suggestions. I’m going to carbonate these up and get a few people to try them to gather tasting notes. Thanks to Craig Dillon and Dan Lipetzky and any others who have advised me.
Please click this link to see my Pale version.