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Recipes - Hoppy to be Gluten-Free Pale Ale
(5 U.S. Gallons)
The higher BU's and aroma hops blend well with the sorghum flavor to make a beer reminiscent of Pale Ales brewed in Northern California.
BriesSweet™ White Sorghum Syrup is a gluten-free, 100% concentrated wort made from the unmalted grain, not the cane, of the white sorghum plant. BriesSweet™ White Sorghum Syrup was developed by our technical staff specifically for the production of gluten-free beer in 2005. It successfully mimics the brewhouse performance of liquid malt extract because it was developed to provide the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. For more 'bout brewing gluten-free beer with BriesSweet™ White Sorghum Syrup, click here. BriesSweet™ White Sorghum Syrup is available directly from Briess or from an authorized distributor in five-gallon pails (60 pounds) or bulk.
| Ingredients |
| 7.5 lbs |
BriesSweet™ White Sorghum Syrup 45 DE High Maltose |
| 1 oz |
Cascade Hops (6.5% AA) (Beginning of boil) |
| 0.5 oz |
Cascade Hops (6.5% AA) (5 minutes before end of boil) |
| 1 oz |
Cascade Hops (6.5% AA) ( End of boil) |
| 1 oz |
Cascade Hops (6.5% AA) ( Dry hop) |
| 2 pkgs |
Nottingham Dry Ale Yeast or Wyeast 1272GF Yeast |
| 1 cup |
Honey (Bottling) |
| Brewing Procedures |
- Mix BriesSweet™ White Sorghum Syrup and water and bring to a boil.
- Add bittering hops and boil for 40 minutes.
- Add remaining hops according to schedule.
- Quickly chill wort and pitch yeast.
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Fermentation |
- Primary: 1.5 weeks at 65-70° F
- Add dry hops after primary fermentation.
- Bottle condition with honey.
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| Notes |
- Original Gravity: 1.056
- Final Gravity: 1.016
- Alcohol by vol: 5.2%
- IBU: 37
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