Deschutes Brewing Company’s Gluten Free NWPA clone, All-Grain

(5 gallons/ 19 L, extract only)
OG = 1.051 FG = 1.010
IBU = 43 SRM = 13 ABV = 5.4%

Ingredients

6 lbs. (2.7 kg) brown rice syrup
1 lb. 1 oz. (0.5 kg) dark Belgian candi syrup (90 °L)
6 oz. (170 g) honey (0 min.)
9.8 AAU Nugget hops (60 min.) (0.75 oz./21 g at 13% alpha acids)
1.8 AAU Crystal hops (30 min.) (0.5 oz./14 g at 3.5% alpha acids)
0.5 oz. (14 g) Nugget hops (0 min.)
0.5 oz. (14 g) Crystal hops (0 min.)
1 tsp. Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast 5 g CaSO4, gypsum (if using reverse osmosis water)
3/4 cup (150 g) dextrose (if priming)

Step by step

Heat approximately 5 gallons (19 L) of water to boiling. Turn off the heat, add the brown rice syrup and candi syrup, and stir until completely dissolved. Top up if necessary to obtain 6 gallons (23 L) of wort and add optional minerals. Boil for 60 minutes, adding hops and finings according to the ingredients list.

Turn off the heat, add the honey, stir until it is completely dissolved, and then chill the wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate wort and pitch yeast. Ferment at 63 °F (17 °C). Once at terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.

Tips for success: Brown rice syrup can sometimes be difficult to find at local homebrew shops. There are a few online suppliers if your local homebrew supplier does not carry it, but you also may want to experiment with pale rice malt or the dry equivalent, which is rice syrup solids. To use the pale rice malt, swap out the brown rice syrup with 15 lbs. (6.8 kg) rice malt and be sure to add amylase enzyme to the mash. To use the rice syrup solids, simply swap the brown rice syrup with 5.25 lbs. (2.4 kg) rice syrup solids, but expect a slightly lighter color in the finished beer.