Gluten-Free Red IPA

Gluten-Free Red IPA

(5.5 gallons/21 L, all-grain)
OG = 1.057  FG = 1.014
IBU = 85  SRM = 9  ABV = 5.8%

Looking for something amber, caramelly, and hopped up? Another fun recipe that is reminiscent of the IPAs of a decade or two ago, with modern hopping techniques. I get a nice spicy pine off the bittering hops and amazing resin and fruit notes off the late hop additions, which complement a caramelly malt profile (especially in the all-grain version of this recipe). You can add more extract syrup to make this a double IPA if you feel that suits the color of this beer better. It’s designed to be fun to make and fun to drink!

Ingredients
9 lbs. (4.1 kg) pale millet malt
1 lb. (0.45 kg) CaraMillet malt
1 lb. (0.45 kg) biscuit rice malt
1 lb. (0.45 kg) buckwheat malt
1 lb. (0.45 kg) crystal rice malt
1 lb. (0.45 kg) amber rice malt
1 lb. (0.45 kg) maltodextrin 
1 Tbsp. Termamyl Endo-Alpha Amylase
1 Tbsp. SEBamyl L
15 AAU Columbus hops (60 min.) (1 oz./28 g at 15% alpha acids)
2 oz. (57 g) Centennial hops (0 min.) 
2 oz. (57 g) Simcoe® hops (0 min.) 
1 oz. (28 g) Centennial hops (dry hop) 
1 oz. (28 g) Simcoe® hops (dry hop)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
SafAle US-05 or Lallemand BRY-97 (West Coast 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 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 1.017 or below. Rack to secondary with 1 oz. (28 g) each of Centennial and Simcoe® hops. Cold crash after 3 days, add biofine if you so desire and hold until it’s as bright as you like. Bottle or keg as usual.

Gluten-Free Red IPA

(5.5 gallons/21 L, partial mash)
OG = 1.057  FG = 1.014
IBU = 85  SRM = 9  ABV = 5.8%

Ingredients
6.6 lbs. (3 kg) gluten-free syrup (sorghum, brown rice, tapioca)
1 lb. (0.45 kg) biscuit rice malt
1 lb. (0.45 kg) buckwheat malt
1 lb. (0.45 kg) crystal rice malt
0.5 lb. (0.23 kg) roasted CaraMillet malt (20 °L)
1 lb. (0.45 kg) maltodextrin 
1⁄2 Tbsp. alpha amylase
15 AAU Columbus hops (60 min.) (1 oz./28 g at 15% alpha acids)
2 oz. (57 g) Centennial hops (0 min.)
2 oz. (57 g) Simcoe® hops (0 min.)
1 oz. (28 g) Centennial hops (dry hop) 
1 oz. (28 g) Simcoe® hops (dry hop)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
SafAle US-05 or Lallemand BRY-97 (West Coast Ale) yeast 
3⁄4 cup corn sugar (if priming)

Step by Step
Buy milled grains or mill grains at home (I use the triple blade Ninja blender at home for a few seconds because the grains are so small you need three passes in a mill). Place crushed grains in a muslin bag. Heat 7 gallons (27 L) of water to 135 °F (57 °C), then submerge the grains in the water and add ½ Tbsp. alpha amylase. Hold at this temperature for 30 minutes, then heat to 150 °F (66 °C). After 30 minutes, begin to heat to boil. Remove grains when the temperature hits 170 °F (77 °C), then stir in the syrup.

Bring to a boil and add hops according to the ingredients list. Add the Whirlfloc and yeast nutrients with 15 minutes remaining in the boil. 

At the end of the boil, remove from heat and add the final hop addition. Give the wort a long stir to create a whirlpool, then let settle. Chill the wort to yeast-pitching temperature before adding the yeast. Ferment at 68 °F
(20 °C) until the gravity reaches 1.017 or below. Rack to secondary with 1 oz. (28 g) each of Centennial and Simcoe® hops. Cold crash after 3 days, add biofine if you so desire and hold until it’s as bright as you like. Bottle or
keg as usual.