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Gluten Free: Sorghum and Buckwheat - v1

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Gluten Free: Sorghum and Buckwheat - v1

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Beer Style: Special/Best/Premium Bitter  (8B)
Recipe Type: partial mash
Yield: 5 US gallons

Special/Best/Premium Bitter


This is an experimental beer for a friend who has celiac's disease and is gluten intolerant. It is doubly experimental given the hops shortage as I'm trying to add complexity via yeast and hops that may be lacking in the grain, and using a couple hops which are a bit newer to me.


  • 8lbs - Liquid Sorghum Malt Extract from Northern Brewers (This may be the Briess liquid extract, but I'm unsure).
  • 12oz of buckwheat I malted and slowly baked at ~120 for a few hours, then cooked at 210 for 40min, 235 for 20 more minutes and finally 250 for another 20 minutes. (I found this never got the degree of color or scent I might have expected, but I'm hoping for something akin to a crystal in effect.)
  • 12oz of buckwheat prepared at 120, then roasted at 400-450 for ~30 minutes. This was a tan grain and started having a toasted nut scent.
  • 12oz of green malted buckwheat, roasted at 525 for 45 minutes. This was a darker brown, but not as dark as a chocolate malt for example.
  • Hops: 1oz of Hallertauer, 1oz of Tettnanger, 1oz of Amarillo, 1oz of Pacific Ace
  • Yeast: Thames Ale Yeast

Additional Instructions

Primary Ferment: Will leave for one week
Secondary Ferment: Will leave for a second week in secondary

Click to Print Recipe


The weights for the buckwheat are the final weights, initial weights were higher due to water content. Also the roasting of the buckwheat is clearly where I need to do a lot of experimenting. The recipes for temperatures for barley clearly don't translate. The buckwheat seems to need cooking for significantly longer to see any effects in terms of toasted character. I have no idea if we can replicate something similar to a crystal malt with buckwheat.

Steep the combined buckwheat grains for 40 minutes at 160. I didn't crack them this time. I'll try to crack them next time.

Bring the water to a boil, add the sorghum extract and hallertauer.
At 30 minutes add the Tettnanger
At 45 minutes add the Amarillo
At 57 minutes add the Pacific Ace