Back to SearchSorghum Summit Ale
5.0 stars based on 1 votes
Beer Style: American Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Brew a refreshing gluten-free American Pale Ale at home with this Sorghum Summit Ale recipe. Featuring crisp citrus notes, light color, and a balanced hop profile, this 4.2% ABV ale uses sorghum syrup and roasted buckwheat malt for a flavorful, naturally gluten-free beer. Perfect for home brewers seeking easy-to-make, gluten-free ales with bright citrus aroma and smooth finish.
Ingredients:
- 6 lb Sorghum syrup extract
- 2 lb Roasted buckwheat malt
- 1 oz Summit hops
- 0.50 oz Irish Moss
- 1 oz Cascade hops
- 1 pkg SafAle US-05
Additional Instructions
Primary Ferment: 2 weeksSecondary Ferment: 2 weeks
Beer Profile
Original Gravity: 1.050Final Gravity: 1.018
Alcohol by Vol: 4.2%
Color SRM: 6.8
Bitterness IBU: 41.7
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 (this prevents scorching the syrup), return to boil allow to achieve hot break.
0.5 oz Summit hops - 60 min
0.5 oz Irish Moss - 15 min
0.25 oz Summit hops -10 min
0.25 oz Summit hops - flame out
1 pkg SafAle US-05
Dry hopping:
1 oz Cascade hops (secondary)