Originally inspired by a popular Zymurgy recipe and later brewed commercially as a gluten-free craft beer, this malt-forward red ale showcases the rich, balanced character that makes the style a favorite among beer lovers. Notes of toasted bread, caramel, and subtle roasted malt create depth and complexity, while balanced bitterness keeps the finish smooth and highly drinkable. Carefully adapted for gluten-free brewing, this recipe captures the flavor and character that make red ales so approachable and rewarding. Whether you're exploring gluten-free brewing for the first time or looking for a competition-worthy pint, this recipe delivers classic red ale character with confidence.
Ingredients
Grain Bill
- 8 oz Biscuit Rice Malt
- 4 oz Chocolate Roasted Vienna Millet Malt
- 4 oz James Brown Rice Malt
- 2 oz Dark Rice Malt
Fermentables
- 6.6 lb Sorghum Syrup
Hops
- 0.75 oz Mt. Hood Hops (60 min)
- 1.00 oz Tettnang Hops (60 min)
- 0.50 oz Cascade Hops (10 min)
Dry Hop - 7 Days
- 0.33 oz Galaxy Hops
- 0.33 oz Citra Hops
- 0.33 oz Simcoe, Magnum, or Summit Hops
Yeast Options
- SafAle US-05
- Other American-Style Ale Yeast
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our partial mash brewing tutorials for mash and boil procedures. Follow the yeast manufacturer's recommendations for fermentation temperature and control.
Beer at a Glance
| Beer Style: | Irish Red Ale |
| Recipe Type: | Partial Mash |
| Yield: | 5 Gallons |
| IBU: | 32.0 |
| SRM: | 11.1 |
| OG: | 1.042 |
| FG: | 1.009 |
| ABV: | 4.3% |