Brown Rice Pale Ale, Partial Mash

(5 gallons/19 L, partial mash)
OG = 1.061   FG = 1.016
IBU = 47   SRM = 6   ABV = 6.3%

Ingredients

6 lbs. (2.7 kg) brown rice syrup 
1 lb. (0.45 kg) buckwheat, roasted
1 lb. (0.45 kg) oat malt
1 lb. (0.45 kg) quinoa, sprouted 
8 oz. (0.23 kg) brown sugar, dark
6.5 AAU Chinook hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
6.5 AAU Chinook hops (15 min.) (0.5 oz./14 g at 13% alpha acids)
5.5 AAU Citra® hops (15 min.) (0.5 oz./14 g at 11% alpha acids)
5.5 AAU Citra® hops (5 min.) (0.5 oz./14 g at 11% alpha acids)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
3/4 cup corn sugar (if priming)

Step by Step

Crush or grind the grains and place in a muslin or paint strainer bag. Dough-in with 5 qts. (4.7 L) water to target a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C) and hold for 5 minutes. Raise the grain bag out of wort and wash the grains with hot water. Top off your boil kettle to 6 gallons (23 L) and add rice syrup off heat. Stir until syrup is dissolved, then return the kettle to heat and bring to a boil.

Boil the wort 60 minutes, adding hops at times indicated. Chill the wort to 65 °F (18 °C), aerate thoroughly and pitch yeast. Ferment at 65 °F (18 °C) until the yeast drops clear then drop the temperature to 52 °F (11 °C) and store for 3 weeks at this temperature. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.4 volumes.