Wyeast Gluten Free Yeast

Characteristics

For those with celiac disease, gluten intolerance or wheat and barley allergies, the brewing of Gluten free (or Gluten Low) beers is a great and viable alternative to allow the consumption of beer that would otherwise be impossible. Wyeast has come out with two yeast stains specifically aimed at brewing these types of beers - the Wyeast 1272GF - American Ale II ale strain and the Wyeast 2206 GF Bavarian Lager strain.

Specifications(from Wyeast's site)


Wyeast 1272 GF American Ale II

This strain's popularity is exploding, and now it is available gluten free! Produces beers that are nutty and clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.



Wyeast 2206 GF Bavarian Lager

Now available gluten free. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for all lager styles, especially good for bocks and dopplebocks.




Gluten Free - Overlook Amber Ale ::: 1.055/1.014 (5 Gal.)

Grain Bill

5.0 lbs. (2.3 kg) White sorghum malt (base malt)
1.0 lbs. (0.45 kg) White sorghum malt (kilned/toasted malt)
4.0 lbs. (1.8 kg) Briess Sweet White Sorghum Syrup 45 DE High Maltose
1 tsp amylase enzymes

Hop Schedule (33 IBU)

1/2 oz - Centennial (60 Min.)
1/2 oz - Cascade (30 Min.)
1/2 oz - Amarillo (1 Min.)

Yeast

Wyeast 1272 GF American Ale II

Mash/Sparge/Boil

Malt 6.0 lbs. of white sorghum.
Toast 1.0 lb. of this malt.
Perform a triple decoction mash, then heat mash to 180 F (82 C) and stir in amylase enzymes.
Collect wort, add syrup and boil wort for 60 minutes.
Cool and ferment at about 66°
Source : Original Recipe from BYO Magazine - adjusted hops & yeast.

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