Back to SearchEarly Days Black Ale
5.0 stars based on 1 votes
Beer Style: American Brown
Recipe Type: partial mash
Yield: 5 gallons
Description:
Black ale is a dark, flavorful beer with rich caramel and roasted malt notes. For gluten-free home brewing, it can be made using grains like millet, buckwheat, and oats, plus sorghum or rice syrup. This allows you to enjoy the deep, malty flavors of a traditional black ale while keeping it gluten-free and accessible to those with dietary restrictions.
Ingredients:
- Grain Bill ---------------------------------------
- 1.5 lbs Dutch Roasted Millet Malt
- 1 lbs Caramel 240L Millet Malt
- 8 oz Pale Oat Malt
- Fermentable Bill ---------------------------------------
- 3.5 lbs sorghum syrup
- 3.5 lbs brown rice syrup
- 1 lb D-180 candi syrup
- 8 oz blackstrap molasses,
- Hop Bill Summary ---------------------------------------
- 1 oz Tettnang hops
- 1 oz Magnum
- Other Ingredients ---------------------------------------
- 1 tsp irish moss
- 1 pkg Mangrove Jacks M42 yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary 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:
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, brown rice and candi syrup, and blackstrap molasses (this prevents scorching the syrup), return to boil allow to achieve hot break.
8 oz maltodextrin @ 60 min
0.5 oz Tettnang hops @ 45 min
0.5 oz Magnum hops @ 45 min
0.25 oz Tettnang hops @ 25 min
0.25 oz Magnum hops @ 25 min
1 tsp irish moss @ 15 min
0.25 oz Tettnang hops @ 5 min
0.25 oz Magnum hops @ 5 min
1 pkg Mangrove Jacks M42 yeast
Yeast nutrients per dosing and time addition recommendations
Recipe Note: This recipe was developed in the very early days of brewing gluten-free beer. Grouse Malt House was a newly established business, and the dark roasted oats are not part of their current product line. Chestnut chips were also used and can be substituted with malts that pair well with the beer style, however, Dutch Roasted Millet Malt is possibly the closest equivalent.