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  • Hoppy to be Gluten-Free Pale Ale

    This higher IBU's and aroma hops blend well with the sorghum flavor to make a beer reminiscent of Pale Ales brewed in Northern California.

    Type: Ale

    Style: Gluten Free

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    7.5 lbs BriesSweet™ White Sorghum Syrup 45DE High Maltose Gluten Free Syrup
    1 oz Cascade Hops (6.5% AA) Beginning of boil
    0.5 oz Cascade Hops Boil 5 minutes
    1 oz Cascade Hops End of boil
    1 oz Cascade Hops Dry hop
    2 pkgs Nottingham Dry Ale Yeast Substitute Wyeast 1272GF Gluten-free Yeast
    1 cup Honey Bottling


    1. Bring 4 gallons of water to a boil
    2. Add syrup
    3. Stir vigorously to dissolve
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add finishing hops as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 65-70ºF

    Secondary Fermentation: Add dry hops after primary fermentation

    Fermentation Notes: Bottle condition with honey or force carbonate

    Original Gravity: 1.056

    Final Gravity: 1.016

    Alcohol by Weight:

    Alcohol by Volume: 5.2%

    IBU: 37