Description:

High Gravity Amber Ale is a robust gluten-free amber brewed with oat, rice and buckwheat malts, and quinoa for deep malt character and smooth body. When mashed with Ceremix® Flex and Ondea Pro, this recipe achieves significantly higher mash efficiency and improved fermentability, maximizing gravity and overall yield. Belgian candi syrup adds rich flavor and amber color. Balanced by Cascade and Amarillo hops, it delivers layered citrus, floral, and light caramel notes, creating a bold, full-flavored gluten-free amber ale with excellent complexity and drinkability.

Ingredients:

• Grain Bill ---------------------------------------
• 5 lbs Pale Oat Malt
• 3 lbs Pale Rice Malt
• 3 lbs Flaked Quinoa
• 1 lb Roasted Buckwheat Malt
• Fermentable Bill ---------------------------------------
• 1 lb Belgian Candi Syrup D-45
• Hop Bill Summary ---------------------------------------
• 1 oz Cascade Hops
• 2 oz Amarillo Hops
• Other Ingredients ---------------------------------------
• 1 pkg Ale Yeast

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: blog.highgravitybrew.com/2010/03/my-first-all-grain-gluten-free-beer/ (updated)