Back to SearchBuckwheat Chocolate Brown Ale
(not yet rated)
Beer Style: English Brown, American Brown
Recipe Type: extract
Yield: 5 gallons
Description:
This Buckwheat Chocolate Brown Ale recipe is crafted for brewing rich, flavorful gluten-free beer with deep chocolate notes and smooth roasted character. Built on buckwheat malt, sorghum syrup, rice extract, and Belgian candi syrup, it delivers layers of cocoa, caramel, and subtle hop balance. A perfect choice for homebrewers seeking a bold, dessert-inspired gluten-free brown ale with depth, body, and complexity.
Ingredients:
- Grain Bill ---------------------------------------
- 1 lb Roasted Buckwheat Malt
- 1 lb Chocolate Roasted Vienna Millet Malt
- Fermentable Bill ---------------------------------------
- 6 lbs White Sorghum Syrup
- 1 lb Dry Rice Extract DRE
- 1 lb D-180 Belgian Candi Syrup
- Hop Bill Summary ---------------------------------------
- 1 oz Perle Hops
- 1.75 oz Cascade Hops
- Other Ingredients ---------------------------------------
- 1 tbsp Irish Moss
- 6 oz Scharffen Berger Cocoa Powder
- 1 SafAle S-04 Yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.066Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 35.5
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 syrup, dry rice extract and candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
1/2 oz Perle Hop Pellets (60 min.)
1/2 oz Perle Hop Pellets (30 min.)
3/4 oz Cascade Hop Pellets (30 min.)
1 tbsp Irish Moss (15 min.)
1 oz Cascade Hop Pellets (5 min.)
6 oz Scharffen Berger Cocoa Powder (0 min.)
1 SafAle S-04 Yeast