Gluten-Free Pale Ale
Gluten-Free Pale Ale
(5.5 gallons/21 L, all-grain)
OG = 1.058 FG = 1.012
IBU = 36 SRM = 7 ABV = 6%
This is a recipe I have brewed many times in many ways and is a great starting recipe for anyone trying to get their start in brewing, let alone gluten-free brewing. If you’re using sorghum for the extract version recipe, my advice is to lean into the phenols that sorghum tends to produce (e.g. some describe it as metallic, chlorophenolic, or “twang-y”) with hops that complement its natural flavors. I chose Cascade for this recipe as it is one of the easiest to source and it will likely bring back memories for those who drank barley beer before being diagnosed or changing diets. The grapefruit/resin-y taste that Cascade and other hops like Cascade emit are a great pairing with Sorghum and help to make an excellent all-around pale ale for any season – quaffable and tasty.
Ingredients
9 lbs. (4.1 kg) pale millet malt
2 lbs. (0.9 kg) CaraMillet malt (3 °L)
1.5 lbs. (0.68 kg) biscuit rice malt
1 lb. (0.45 kg) pale buckwheat malt
0.5 lb. (0.23 kg) crystal rice malt
1 lb. (0.45 kg) maltodextrin (15 min.)
1 Tbsp. Termamyl Endo-Alpha Amylase
1 Tbsp. SEBamyl L
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
5 AAU Cascade hops (60 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Cryo® Cascade hops (0 min.)
1 oz. (28 g) Cascade hops (dry hop)
SafAle S-04 or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Heat 6 gallons (23 L) of strike water to 165 °F (74 °C), add 1 heaping Tbsp. of Termamyl Endo-Alpha Amylase. Mash in grains. The temperature of the mash will drop to about 150 °F (66 °C). Add 1 heaping Tbsp. of SEBamyl L. Rest for 1.5–2 hours, or until mash passes iodine test. You may want to raise mash temperature to 160 °F (71 °C) after an hour. Recirculate and heat mash to 168 °F (76 °C). Sparge with about 2.5 gallons (9.5 L) of water or enough to collect 6.5 gallons (25.6 L).
Boil for 60 minutes, adding hops according to the ingredients list. With 15 minutes remaining in the boil, mix maltodextrin with warm water before adding directly to boil — enough water to make it aqueous. Also add the Whirlfloc and yeast nutrients. At the end of the boil, turn off the heat and add the Cryo® hops. Give the wort a long stir to create a whirlpool, then let settle for 15 minutes.
Chill wort to yeast-pitching temperature and transfer to fermenter. Ferment at 68 °F (20 °C) until the gravity falls to 1.015 or below. Rack to secondary with 1 oz. (28 g) of Cascade hops. Cold crash after 3 days and then hold until it’s as bright as you like. Bottle or keg as usual.
Gluten-Free Pale Ale
(5.5 gallons/21 L, extract only)
OG = 1.058 FG = 1.012
IBU = 36 SRM = 7 ABV = 6%
Ingredients
6.6 lbs. (3 kg) gluten-free syrup (sorghum, brown rice, tapioca)
2 lbs. (0.9 kg) golden Belgian candy syrup
1 lb. (0.45 kg) maltodextrin (15 min.)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
5 AAU Cascade hops (60 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Cryo® Cascade hops (0 min.)
1 oz. (28 g) Cascade hops (dry hop)
SafAle S-04 or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Begin heating 7 gallons (26.5 L) water, stir in both syrups when the water gets hot. Boil for 60 minutes, adding hops according to the ingredients list. With 15 minutes remaining in the boil, mix maltodextrin with warm water before adding directly to boil — enough water to make it aqueous. Also add the Whirlfloc and yeast nutrients. At the end of the boil, turn off the heat and add the Cryo® hops. Give the wort a long stir to create a whirlpool, then let settle for 15 minutes.
Chill wort to yeast-pitching temperature and transfer to fermenter. Ferment at 68 °F (20 °C) until the gravity falls to 1.015 or below. Rack to secondary with 1 oz. (28 g) of Cascade hops. Cold crash after 3 days, and hold until it’s as bright as you like. Bottle or keg as usual.
