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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
Ingredients
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
Procedures
- Bring 4 gallons of water to a boil
- Add syrup
- Stir vigorously to dissolve
- Bring to a boil
- Add bittering hops and continue to boil
- Add finishing hops as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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
Color:
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