Back to SearchChocolate Vanilla Ale
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Beer Style: Specialty
Recipe Type: partial mash
Yield: 5 gallons
Description:
Chocolate Vanilla Ale is a rich and indulgent gluten-free specialty beer recipe featuring layers of cocoa, vanilla, coffee, and subtle nutty complexity. Brewed with sorghum syrup, molasses, and carefully selected adjuncts, this recipe delivers dessert-like flavors while remaining fully gluten-free. Ideal for homebrewers seeking to craft a bold, flavorful gluten-free beer with smooth sweetness and aromatic depth.
Ingredients:
- Grain Bill ---------------------------------------
- 1 lb Pale Oat Malt (optional: roast at 350F for 60 minutes)
- Fermentable Bill ---------------------------------------
- 6.6 lbs Briess White Sorghum Syrup
- 6 fl oz Molasses
- Hop Bill Summary ---------------------------------------
- 1 oz Northern Brewer hops (8.6% AA)
- 1 oz Hallertau hops (4.0% AA)
- Other Ingredients ---------------------------------------
- 1/4 oz Anise pods
- 1/2 c Walnuts, ground (optional: roast at 350F for 5 minutes)
- 4 oz Cocoa powder
- 6 oz Dextrose
- 1 tbs Coffee, ground
- 4 oz Vanilla extract
- 1 Vanilla bean
- 1 pkg SafAle US-05
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.047Final Gravity: 1.004
Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 24.1
Recipe Type: partial mash
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 and molasses (this prevents scorching the syrup), return to boil allow to achieve hot break. Note 60 minute boil.
1 oz Northern Brewer hops @ 45 min
1/4 oz Anise pods @ 30 min
1/2 c Walnuts, ground @ 15 min
4 oz Cocoa powder @ 15 min
6 oz Dextrose @ 5 min
1 tbs Coffee, ground @ 5 min
1 oz Hallertau hops @ 5 min
4 oz Vanilla extract and 1 vanilla bean added to fermenter before pitching yeast.
1 pkg SafAle US-05
Yeast nutrients per dosing and time addition recommendations
Bottling:
1 1/2 c Jim Bean bourbon
2 oz vanilla extract
5 oz dextrose (priming sugar)
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHS or grocery store.