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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