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Beer Style: India Pale Ale
Recipe Type: extract
Yield: 5 gallons
Description:
A beautiful contradiction in a glass, this gluten-free Black IPA pours midnight-dark like a stout but delivers the resinous hop punch of a classic West Coast IPA. Dank, bold, and deceptively light on its feet, this well-rounded gluten-free beer recipe highlights the smooth malt character and vibrant hop aroma achievable when brewing with gluten-free grains. A versatile, crowd-pleasing choice for homebrewers seeking a classic craft beer experience—without the gluten.
Ingredients:
- 6.6 lb Sorghum syrup 45DE
- 1 lb D-180 Candi Syrup
- 8 oz Biscuit 18L Rice Malt
- 8 oz Caramel 240L Millet Malt
- 8 oz Tapioca Maltodextrin
- 1 oz Magnum hops
- 3 oz Amarillo hops
- 2 oz Cascade hops
- 1 Whirlfloc tablet
- 1 pkg Safale US-05 yeast
- Yeast nutrients
Additional Instructions
Primary Ferment: 7 - 10 daysSecondary Ferment: 7 - 10 days
Beer Profile
Original Gravity: 1.046Final Gravity: 1.008
Alcohol by Vol: 5.0%
Color SRM: 21.1
Bitterness IBU: 67.6
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum and candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
1 oz Magnum Hops (60 minutes)
1 oz Amarillo Hops (20 minutes)
1 Whirlfloc Tablet (10 minutes)
8 oz Maltodextrin (10 minutes)
1 oz Amarillo Hops (5 minutes)
1 oz Cascade Hops (1 minute)
1 oz Amarillo Hops (1 minute)
Yeast: Safale US-05 Yeast
Yeast nutrients per dosing and time addition recommendations.
Dry hopping:
1 oz Cascade Hops (secondary)