All Grain Brewing Tutorial
All-Grain Brewing with Gluten-Free Malt
Earlier sections introduced extract and partial mash techniques. Those tutorials established the essential skills required to produce consistent gluten-free beer, including recipe interpretation, preparation, sanitation, and wort management.
This section shifts into all-grain gluten-free brewing, where the brewer relies entirely on gluten-free malt to create the wort. We’ll break down the major mash regimes used in gluten-free beer brewing, explore the function and selection of exogenous enzymes, and share practical findings drawn from years of in-house testing and experimentation. These insights are based on work we’ve been conducting since Gluten Free Home Brewing was founded in 2010.
Who This Section Is For
This tutorial is intended for brewers who are ready to:
- Move beyond extract and partial mash methods
- Gain greater control over flavor, body, and fermentability
- Understand how mash schedules and exogenous enzyme selection impact gluten-free beer
- Apply proven gluten-free brewing techniques backed by real-world testing
Brewing Methods for Gluten-Free Beer
All-In-One Electric Brewing Systems
Systems such as Grainfather and Brewzilla function as stainless-steel BIAB setups and perform exceptionally well for gluten-free beer. We strongly recommend 220V models when available, as they provide better heating performance and consistently high mash efficiency across all gluten-free mash regimes.
Brew-In-A-Bag (BIAB)
BIAB combines the full gluten-free grain bill and strike water in a single vessel. Because all wort volume is determined before the mash, accurate calculations are critical. This method is well suited to gluten-free brewing and can deliver excellent efficiency when paired with proper enzyme use. See our blog BIABing with Anthony from Texas for detailed guidance.
Three-Vessel Brewing Systems
Using separate hot liquor tanks, mash tuns, and boil kettles, three-vessel systems are the traditional standard for brewing. While iconic in barley brewing, they perform equally well with gluten-free malts and offer excellent control over mash conditions.
A Note for All-In-One and Three-Vessel Brewing Systems: We strongly recommend using a nylon brewing bag to prevent the gluten-free malt from slipping through the perforated false bottom and/or malt tube. All brewing equipment is designed to accommodate barley and wheat malt, which is much larger than gluten-free malt, even when milled.
Gluten-Free Beer Brewing Research & Best Practices
Grain Absorption Rates
In collaboration with Southern Oregon University, we studied water absorption across gluten-free malts. Read our findings in Assessment of Water Absorption Across Various Gluten-Free Grains.
Grain-to-Hull Ratios
Rice malt consists of approximately 62.5% grain and 37.5% hull. Understanding this ratio allows you to reduce added rice hulls when formulating gluten-free grain bills with millet or buckwheat.
High-Gravity Gluten-Free Brewing
High-gravity beers (OG ≥ 1.075) require special considerations when brewing gluten-free. Learn more in High Gravity Gluten-Free Brewing by GFHBer Matt S. from Virginia.
Milling Gluten-Free Malt
GFHB partnered with Monster Brewing Hardware to develop the only roller mill designed specifically for gluten-free malt: the MM-2Pro Gluten Free Edition. Gluten-free malt may slip between the knurls of some conventional mills, and may benefit from an extremely small gap setting, as well as multiple passes. Alternatively, a Corona or Victoria style grain mill has proven to be an effective and inexpensive option. Tips & Tricks: Read our Blog Increase Efficiency by Improving Your Grist.
Water-to-Grain Ratios & Exogenous Enzyme Use
A ratio of 1.25 quarts of water per pound of gluten-free malt is appropriate for all-grain brewing. Be sure to adjust for dead space created by a false bottom, the gap between the malt tube and the boil kettle in all-in-one systems, or any other space water may occupy. Gluten-free BIAB brewing uses a significantly higher ratio of water-to-grain and would benefit from larger exogenous enzyme dosing to improve mash efficiency. Anthony from Texas explores this approach in BIABing with Anthony from Texas.
Yeast & Yeast Nutrition
Leading yeast manufacturers now recommend dry pitching yeast for consistent gluten-free fermentation and reduced contamination risk. Yeast nutrients are recommended because gluten-free fermentables typically provide fewer nutrients than traditional malt-based wort, which can lead to sluggish or incomplete fermentations. Always follow manufacturer dosing guidelines for yeast nutrients, as formulations vary based on nitrogen source and yeast uptake behavior.
Exogenous Enzymes For Brewing Gluten-Free Beer
Because gluten-free grains such as buckwheat, millet and rice have very low natural diastatic power, exogenous enzymes are essential when brewing gluten-free beer. These enzymes convert starches into fermentable sugars that yeast can metabolize, making them a critical component of successful gluten-free all-grain brewing.
Termamyl SC DS — Thermostable Alpha-Amylase
What it does: Termamyl SC DS is a thermostable alpha-amylase enzyme that breaks long starch molecules from gluten-free grains into shorter dextrins. This action liquefies the mash, improves wort flow, and increases extract efficiency.
Role in gluten-free brewing:
- Liquefies high-gelatinization starches found in buckwheat, millet and rice
- Recommended pairing with SEBAmyl L in single-infusion and step-mash gluten-free brewing
Dose recommendation: 2–3 mL each per pound of malt based on a 1.25 qt/lb liquor-to-grist ratio (For full-volume BIAB, start with at least 4–6 mL each and increase as needed)
SEBAmyl L — Saccharification Enzyme
What it does: SEBAmyl L is an alpha-amylase enzyme that acts on shorter starch chains and dextrins, converting them into fermentable sugars that yeast can consume during fermentation.
Role in gluten-free brewing:
- Works synergistically with Termamyl SC DS in single infusion and step-mash regimes
- Completes starch conversion after liquefaction
Dose recommendation: 2–3 mL each per pound of malt based on a 1.25 qt/lb liquor-to-grist ratio (For full-volume BIAB, start with at least 4–6 mL each and increase as needed)
Ceremix® Flex — Multi-Enzyme Starch Converter
What it does: Ceremix® Flex is a multi-enzyme blend containing alpha-amylase, pullulanase (a debranching enzyme), and maltogenic amylase. It breaks down complex starch structures into fermentable sugars and dextrins.
Role in gluten-free brewing:
- Designed to convert hard-to-process starches found in gluten-free grains
- Improves mash efficiency without the need for cereal cooking
Dose recommendation: 1–2 mL each per pound of malt based on a 1.25 qt/lb liquor-to-grist ratio (For full-volume BIAB, start with at least 2–4 mL each and increase as needed)
Ondea Pro — Broad-Spectrum Enzyme Complex
What it does: Ondea Pro is a liquid, broad-spectrum enzyme complex containing alpha-amylase, beta-glucanase, xylanase, pullulanase, protease, and lipase. Together, these enzymes break down starches, cell walls, and proteins during the mash.
Role in gluten-free brewing:
- Recommended pairing with Ceremix® Flex when brewing gluten-free beer with rice malt
- Performs best in rising temperature mash schedules where each enzyme can act in its optimal range
Dose recommendation: 1–2 mL each per pound of malt based on a 1.25 qt/lb liquor-to-grist ratio (For full-volume BIAB, start with at least 2–4 mL each and increase as needed)
How These Exogenous Enzymes Work Together in Gluten-Free Brewing
When brewing gluten-free beer, multiple exogenous enzymes are often combined to replicate the enzymatic range found in barley malt. Recommended pairings include:
- Termamyl SC DS + SEBAmyl L for starch liquefaction and complete saccharification
- Ceremix® Flex alone is often sufficient for millet and buckwheat malt mashes, while Ceremix® Flex + Ondea Pro is recommended when brewing with rice malt or when maximum mash efficiency is desired.
Using the correct exogenous enzyme combination is key to achieving consistent conversion, improved fermentability, and higher-quality gluten-free beer.
Mash Regimes For Brewing Gluten-Free Beer
Single Infusion Mash (Recommended for Beginners)
This is the simplest and most approachable method for brewers new to all-grain gluten-free beer brewing and requires minimal equipment, typically a cooler-style mash tun. Milled gluten-free malts and rice hulls (as needed) are combined with hot water and treated with Termamyl SC DS and SEBAmyl L enzymes to achieve a mash temperature of 163.4°F for 60–90 minutes.
Do not add enzymes directly to strike water, as excessive heat will denature them.
The recommended water-to-grain ratio is 1.25 quarts per pound. Because adding grain lowers the water temperature, strike water must be heated above the target mash temperature to compensate for heat loss.
Reverse Step Mash (Higher Efficiency, Optional)
This mash regime builds on the single infusion method by introducing two temperature rests. While results vary, the goal is improved starch conversion by allowing each enzyme to operate in its optimal range.
Termamyl SC DS performs best at 155–165°F, breaking starch into longer chains, while SEBAmyl L works most effectively at 140–150°F, converting those chains into fermentable sugars. Separating these steps may increase fermentability in some gluten-free beer recipes, though it requires additional effort and temperature control.
Rising Step Mash with Ceremix® Flex & Ondea Pro (Highest Efficiency, Recommended)
This advanced mash regime is best suited for experienced gluten-free brewers with precise temperature control. Ceremix® Flex works well as a standalone enzyme when brewing with millet and buckwheat malt. When rice malt is included, Ondea Pro is also recommended.
A typical schedule may include:
- Dough-in at 125°F for 20 minutes
- Gradual rise to 175°F over 60 minutes
- Hold at 175°F for 45 minutes
Variations are common, but most rising step mash schedules follow a similar progression to maximize mash efficiency in gluten-free beer brewing.
Single Infusion and Rising Step Mash Brewing
1) If your recipe includes unmilled malt, mill the grains before brewing. For millet and buckwheat malt a mill gap setting of 0.65 – 0.70 mm is recommended; for rice malt a mill gap setting of 0.90 – 0.95 mm is recommended.
2) If your recipe includes additional rice hulls, mix them thoroughly with the milled grain. Rice hulls help improve mash circulation and wort filtration.
3) Calculate your strike water volume using 1.25 quarts of water per pound of malt. If your mash tun has a false bottom or other dead space below the grain bed, add enough additional water to fill that space. Heat the strike water to the temperature required to achieve your target mash temperature. Use 125F for the first rest of a rising step mash when using Ceremix® Flex and Ondea Pro; or 163.4F for a single infusion mash when using Termamyl SC DS and SEBAmyl L. The table below does not account for dead space.
| Total Malt (68F) | Strike Water | 125°F Mash | 163.4°F Mash |
| 9 lb | 2.8 gal | 134°F | 178°F |
| 10 lb | 3.1 gal | 134°F | 178°F |
| 11 lb | 3.4 gal | 134°F | 178°F |
| 12 lb | 3.8 gal | 134°F | 178°F |
| 13 lb | 4.1 gal | 134°F | 178°F |
| 14 lb | 4.4 gal | 134°F | 178°F |
| 15 lb | 4.7 gal | 134°F | 178°F |
| 16 lb | 5.0 gal | 134°F | 178°F |
For greater accuracy, use a strike water calculator or brewing software. Mash systems with false bottoms, all-in-one systems, and BIAB setups may require adjustments to volume and temperature.
4) Add the strike water to the mash tun and thoroughly stir in the malt and rice hulls until fully wetted. Add the appropriate enzymes and stir briefly to distribute throughout the mash. DO NOT add enzymes to strike water as the high temperature will damage the enzymes rendering them less effective
• Termamyl SC DS + SEBAmyl L (Single Infusion Mash): 2–3 mL each per pound of malt (4–6 mL each per pound for BIAB).
• Ceremix® Flex + Ondea Pro (Rising Step Mash): 1–2 mL each per pound of malt (2–4 mL each per pound for BIAB).
5) Single Infusion Mash: Cover the mash tun and let sit for 90-120 minutes during which time conversion will occur.; proceed to the next step. Rising Step Mash; After 10 minutes measure the mash pH using test strips or a meter. Adjust the mash pH if necessary. Maintain 124-128F for 20-30 total minutes. Raise the mash to 145F and maintain temperature for 45-75 minutes. (Do not exceed 145F or the enzymes will partially denature). Raise the mash again to 172-176F and maintain temperature for 20-30 minutes.
6) Before mashing concludes, prepare 2.5–3.5 gallons of sparge water at 168°F in a hot liquor tank, brew kettle, or other suitable vessel.
7) After mashing, collect the wort in your brew kettle. Target a pre-boil volume of 6.5–6.75 gallons, adjusting as needed for your system's boil-off rate.
8) ‘Fly sparge’ the grains by gently sprinkling water from the hot liquor tank while matching flow rates of the mash tun and hot liquor tank.
9) Once 6.5 – 6.75 gallons of wort has been collected, place the brew kettle with the wort on a heat source.
10) While the wort is coming to a boil, prepare the remaining ingredients in premeasured amounts so they may be added at the appropriate times.
11) Bring the wort to a rolling boil and watch for the hot break, which may take up to 5 minutes. Monitor closely to prevent boil overs and adjust the heat as needed.
12) After the wort has boiled for at least 5 minutes, add the first hop addition and begin the boil timer. To help prevent boil overs, add a small portion of the hops first, then add the remainder once the foam subsides Add all ingredients as instructed per the recipe.
13) Before the boil is complete, prepare a method to cool the wort. You may use an ice bath (placing the kettle in ice water) or a wort chiller. Take care to prevent any water or contaminants from entering the wort during cooling. Cool the wort as quickly as possible to the yeast pitching temperature.
14) Once the boil time has expired, immediately cover the wort and begin to bring down the temperature of the wort. This is the stage that the wort is most vulnerable to contaminants such as bacteria and wild yeast. Make sure anything the wort comes into contact with is sanitized.
15) Before the temperature of the wort has reached the range which you will pitch the yeast, you first must prepare the yeast. Most dry yeast may be ‘dry pitched’, meaning the yeast may be sprinkled directly into the wort. Follow the instructions on the yeast package. Do not pitch the yeast until Step 18.
16) Once the wort has cooled to the yeast pitching temperature, transfer it to the primary fermentation vessel by siphoning or pouring through a fine mesh strainer. Leave as much sediment behind as possible while collecting as much wort as possible.
17) Now that the wort has been transferred into the primary fermentation vessel, it needs to be prepared for the yeast. Using a medal spoon or whisk, stir the wort vigorously for 4-5 minutes. This aerates the wort and should produce a frothy head.
18) Pitch the yeast by sprinkling it evenly over the surface of the wort once it has settled. Do not stir or mix after adding the yeast.
19) Cover the primary fermentation vessel and insert the airlock.
20) Place the fermentation vessel in a dark area and maintain a temperature of 68–70 F. Allow the wort to remain undisturbed while the yeast becomes active. Within 24–48 hours, you should see signs of fermentation, such as gas escaping through the airlock. Add yeast nutrient according to the manufacturer's recommended dosage and timing.
21) After one week you may rack the wort into a secondary fermenting vessel leaving any sediment, or ‘trub’, in the primary fermentation vessel. If the recipe include ‘Dry Hopping’, add the hops to the secondary fermentation vessel before you rack the wort from the primary fermentation vessel.
22) After another week the wort can be racked to a bottling bucket and bottled with priming sugar, or racked to a keg where it will continue to age.
TUTORIAL UPDATED JUNE 2026