All Grain Brewing Tutorial

All-Grain Brewing with Gluten-Free Malt

Earlier sections introduced extract brewing, partial mash techniques, and our gluten-free specific “partial grain” approach. 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 enzyme selection impact gluten-free beer
• Apply proven gluten-free brewing techniques backed by real-world testing

A Note for “Partial Grain” Gluten-Free Brewers

Some readers may arrive at this section after completing our Partial Mash Brewing Tutorial, looking to better understand the process we refer to as partial grain brewing. The principles outlined in this all-grain section apply directly to brewing gluten-free beer using the partial grain method, with one important difference: scale.

In partial grain brewing, you are not conducting a full mash with both base and specialty gluten-free malts. Instead, the mash is limited to specialty gluten-free malts only, while fermentable sugars are still supplied by gluten-free extract. Aside from this reduced scope, the mash concepts, enzyme considerations, and process details discussed here remain relevant to partial grain gluten-free brewing.

If you are new to brewing gluten-free beer we recommend starting with the Extract and Partial Mash tutorials before diving into all-grain methods.

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.

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. See Increase Efficiency by Improving Your Grist and Setting Up Your MM-2Pro GF Malt Edition.

Water-to-Grain Ratios & Enzyme Use

Gluten-free BIAB brewing often benefits from higher enzyme dosing to improve conversion efficiency. Anthony from Texas explores this approach in BIABing with Anthony from Texas.

Yeast & Yeast Nutrition

Leading yeast manufacturers now recommend dry pitching for consistent gluten-free fermentation and reduced contamination risk. 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: Pitch 2–3 mL per pound of gluten-free malt, per enzyme

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: Pitch 2–3 mL per pound of gluten-free malt, per enzyme

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: Pitch 1–2 mL per pound of gluten-free malt, per enzyme

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: Pitch 1–2 mL per pound of gluten-free malt, per enzyme

How These Enzymes Work Together in Gluten-Free Brewing

When brewing gluten-free beer, multiple 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 + Ondea Pro for broad-spectrum enzyme activity and maximum mash efficiency

Using the correct 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 1–1.25 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)

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 conversion efficiency in gluten-free beer brewing.

Single Infusion and Higher Efficiency Reverse Step Mash Brewing

1. Mill your grains to release the starches within the grain. It is recommended that you use a mill gap setting of 0.65 – 0.70 mm for millet and buckwheat, and a mill gap setting of 0.90 – 0.95 mm for rice malt.
2. Mix your milled grains with rice hulls, as needed, until the grain bill contains 10-15% rice hulls. The rice hulls will allow for proper circulation and filtration. Tips & Tricks: Read our Blog about 'How To Calculate Rice Hulls For Proper Circulation & Filtration'
3. Calculate your mash tun water volume and strike temperature to achieve a target mash temperature of 155-165F (163.4F is recommended). Remember to account for the grain temperature and any thermal loss. Also account for any "dead space" a false bottom may create; this requires determining the volume of water that gets trapped within the false bottom and adding to the volume of strike water. Tips & Tricks: Read our Blog about ‘How To Calculate The Perfect Strike Water For Your Next Mash’
4. Add strike water to the mash tun and stir in your blend of malts and rice hulls. Then add the appropriate type and amount of enzymes and stir briefly until incorporated. (DO NOT add enzymes to strike water as the high temperature will damage the enzymes rendering them less effective). If conducting a Single Infusion Mash; pitch Termamyl SC DS and SEBAmyl L enzymes together per dosing instructions. If conducting a Higher Efficiency Reverse Step Mash; pitch the Termamyl SC DS enzyme (DO NOT pitch SEBAmyl L until step 6).
5. Cover mash tun and let rest for 90-120 minutes (120 minutes recommended) during which time conversion will occur. Wrapping the mash tun in Reflectix will greatly help maintain the target mash temperature.
6. Single Infusion Mash; proceed to the next step. Higher Efficiency Reverse Step Mash; after 90-120 minutes, reduce temperature of mash to 140-150F and pitch the SEBAmyl L enzyme. Cover mash tun and let rest for an additional 90-120 minutes (120 minutes recommended) during which time the conversion will continue. Tips & Tricks: Read our Blog about 'Using A Counterflow Wort Chiller To Conduct Reverse Step Mash'
7. Before mashing concludes, prepare the 168F sparge water and add to the hot liquor tank.
8. Upon conclusion of mashing, open the valve on the mash tun and begin to collect wort.
9. Begin to “Fly sparge” grains by gently sprinkling water from the hot liquor tank while matching flow rates of the mash tun and hot liquor tank. Allow the grain bill to continue to “float” to prevent it from collapsing under its own weight causing a “stuck” mash.
10. Once all the wort has been collected, place brew kettle with wort on a heat source.
11. While wort is coming to boil, prepare the remaining ingredients in premeasured amounts so they may be added at the appropriate times.
12. Allow the wort to come to a rolling boil. This is the stage that you are waiting for a hot break, and may occur for 5 minutes. This is also the first stage that your wort may boil over. A boil over is when the hot break billows over the side of the brew kettle. Reduce the temperature of the wort to control.
13. After the hot break has been achieved and you have allowed the wort to boil for up to five minutes, you are ready for the first addition of your hops or other ingredient. When you add your first addition of hops, start by only adding a small amount. The alpha acids in the hops may cause a boil over. You may notice the head of the wort temporarily build up again. Once the head has subsided it is safe to add the rest of the hops addition. Add all ingredients as instructed per the recipe.
14. Before the boil time has expired, you will want to prepare you ice bath or wort chiller. An ice bath is a way to cool the wort without any additional equipment. It is exactly what it sounds like, a sink of ice cold water that you place the brew kettle. You never want to allow any water or other contaminates in your wort. With an ice bath, you bring down the temperature of the wort by using cold water to draw the heat out of the wort. This uses a lot of water and a lot of ice, and does take some time to complete. Another option is to use a wort chiller to pump ice cold water through the wort and draw out the heat. A wort chill conducts temperature more efficiently, and with a constant supply of cold water it reduces the temperature of the wort very quickly.
15. 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.
16. Before the temperature of the wort has reached the range which you will pitch your yeast, you first must prepare the yeast. Some yeast may be dry pitched, meaning the contents may be poured directly into the wort. While other yeasts need to be prepared or started. Follow the instructions on the yeast package.
17. Once the wort has reached the temperature range which the yeast me be pitched, it can be transferred to the primary fermentation vessel. You can rack the wort using a siphon, or pour the wort using a metal fine mesh strainer. Either way, you want to leave as much sediment behind while collecting as much wort as possible.
18. Now that the wort has been transferred to 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.
19. Pitch the yeast.
20. Cover the primary fermentation vessel and insert the airlock.
21. Allow the wort to sit undisturbed in a dark area at 68-70 degrees for at least one week. This will also be the most active period of fermenting.
22. After one week you may rack the wort to a secondary fermenting container.
23. After another week the wort can be racked to a bottling bucket and bottled with priming sugar where it will continue to age.

Congratulations, you have just brewed your first all-grain brew!

Highest Efficiency Rising Step Mash Using Ceremix® Flex and Ondea Pro

Following the same steps as the Single Infusion and Higher Efficiency Reverse Step Mash Brewing above, replace steps 4 - 6 with the following (or similar) steps:

• Add strike water to the mash tun and stir in your blend of malts and rice hulls. Then add Ceremix® Flex and Ondea Pro enzymes per dosing instructions and stir briefly until incorporated.

• Maintain 124-128F for 20-30 total minutes. (Optional / no longer recommended: After 10 minutes measure the mash pH using test strips or a meter. Adjust the mash pH to 4.6-4.8; lactic acid or other method may be used to lower mash pH, while calcium carbonate or other method may be use to increase mash pH.)

• 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.

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