American Amber Ale - 5 Gallon GF Beer Kit - All-Grain
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American Amber Ale - 5 Gallon GF Beer Kit - All-Grain
Good Grains Recipe Kits ~ Gluten Free Crafted Beer
BEER AT A GLANCE
Yield: 5 Gallons
IBU: 27.78
SRM: 11
Using Ceremix® Flex and Ondea Pro (Requires Both Enzymes)
OG: 1.088
FG: 1.024
ABV: 8.40%
Using Termamyl SC DS and SEBAmyl L (Requires Both Enzymes)
OG: 1.061
FG: 1.017
ABV: 5.78%
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DESCRIPTION
This gluten-free all-grain American Amber Ale beer kit is designed to produce a malt-forward beer with a rich amber hue, balanced hop bitterness, and a smooth, satisfying finish. The recipe creates a full-bodied beer with layered malt character, featuring notes of biscuit, toasted grain, and lightly sweet caramel. These flavors combine to form a rounded malt backbone that gives the beer both richness and balance without becoming heavy. Chinook and Mt. Hood hops provide a gentle counterpoint to the malt, contributing soft pine, earth, and subtle floral notes along with a measured bitterness. The result is a well-balanced gluten-free American Amber Ale that is easy to enjoy year-round.
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GREAT FOR
Amber ales • Malt balance • Classic styles
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MILLING
This kit contains unmilled malt. Brewers without a grain mill should purchase the milled version of this recipe kit instead.
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KIT INCLUDES
Step-by-step brewing tutorial including mash, sparge and boil instructions
Pale Rice Malt
Pale Millet Malt
Amber Rice Malt
James' Brown Rice Malt
Cara Millet Malt
Biscuit Rice Malt
Chinook Hops
Mt Hood Hops
Whirlfloc Tablet
Mangrove Jack’s M15 Empire Ale Yeast
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ADDITIONAL INGREDIENTS REQUIRED
Termamyl SC DS and SEBAmyl L enzymes (both required) OR Ceremix® Flex and Ondea Pro enzymes (both required)
Yeast Nutrient
5 oz Dextrose / Corn Sugar (if bottling)
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EQUIPMENT REQUIRED
Requires standard homebrewing equipment for all-grain brewing.
Ship Weight: 15.30 Pounds
SKU: GFHB-AG-AMBRALE
Quantity in Stock: 2
Product Reviews
Remarkably good, although I had to improviseBy Christopher on 08/06/2017
This was my first attempt at all-grain, gluten-free brewing, after having taken 15 years off from home brewing following a Celiac diagnosis. In the end, I don't think I milled the millet fine enough, so I did not get a good conversion. As a result, I added 3 pounds of sorghum extract to the pot before the boil. Other than that, this came out remarkably well, with a full flavor and good happiness. I can't get enough of it, really. Next time, I'll mill the millet a lot finer, probably in a Corona mill that I have outfitted with stone butters. The malted rice and its hulls should prevent a stuck mash. Also, next time I'll go with a simple batch sparge.
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