Kettle souring a gluten free beer?

[DrunkenCanuck]

Hey all,

So, this is something I want to tackle, in particular because I have a couple of friends who are gluten free types but they also still like beer. Of course, gluten free beers are not entirely common at breweries here in Ontario, however some do put them out. Gluten free sour beers are even more rare, I have never seen any personally but I would imagine a brewery like Sawdust City might have tackled this project at some point.

Anyway, I was poking around at Beerrecipes.org and figured I could do an all grain GF brew and kettle sour before adding the hops. Would this really be any different from a normal brew aside from the hop addition being after the kettle sour or should I be taking extra steps? My intention is to brew 2 gallons as a trial. What would be an alternative to corn sugar if I can't find a gluten free variant for bottling?

 

[jtratcliff]

Corn sugar is dextrose and 100% fermentable... any fermentable should work for bottle priming. You might need to adjust amounts for other fermentables, though. Several useful priming calculators are available via the googles...

At bottling I just use plain table sugar... sucrose... about 4.5 ozs for a 5-6 gal batch depending on my target carb level. Again, the priming calculators will give you the answer for your fermentables and batch size....


also: https://www.craftbeer.com/editors-picks/gluten-free-sour-beer-collaboration