Gluten Free Home Brewing Tutorial Series - The Mash

The mash is where your gluten‑free beer begins to come alive — and in gluten‑free brewing, it’s arguably the most critical step.

In this video, we walk you step‑by‑step through the mash process for gluten‑free grains like rice, sorghum, millet, and others. You’ll learn how to manage temperature, enzymes, conversion, and grain behavior to improve body, fermentability, and efficiency — even though gluten‑free grains don’t have the same enzymes as barley malt.

This video is part of our complete gluten‑free brewing series, designed to help homebrewers produce better tasting beer from start to finish.

In this video you will learn:
- How gluten‑free grains behave in the mash
- How to set mash temperature for best conversion
- Enzyme use and timing in gluten‑free mashes
- Techniques for better extraction and efficiency
- Common mash problems and how to solve them

Whether you’re struggling with conversion, thin body, or poor efficiency, mastering the mash is the next step toward great gluten‑free beer.

Series overview:
- Introduction
- Equipment
- Recipe
- Ingredients
- Malt
- Mill
- Mash (this video)
- Boil
- Fermentation

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