Description:

Brew a bold, full-bodied gluten-free Cascadian Dark Ale at home with this all-grain recipe. Featuring a rich millet malt base, tropical and dark stone fruit notes, and smooth hop bitterness, this 7.9% ABV ale delivers a robust, flavorful experience without gluten. Perfect for home brewers looking to craft gluten-free IPAs, dark ales, or stouts, this recipe includes step-by-step instructions for rising step mashing and dry hopping to achieve a professional-quality gluten-free beer.

Ingredients:

• Grain Bill
• 11.75 lb Pale Millet Malt
• 0.65 lb Light Roasted Millet Malt
• 0.49 lb Caramel 240L Millet Malt
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• Sugar Addition
• 1.31 lb Amber Belgian Candi Sugar (60 min)
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• Hops
• 0.50 oz Chinook Hops (20 min)
• 0.50 oz Galaxy Hops (15 min)
• 0.50 oz Mosaic Hops (10 min)
• 0.50 oz Simcoe Hops (10 min)
• 0.50 oz Chinook Hops (5 min)
• Whirlpool
• 0.50 oz Galaxy Hops
• 0.50 oz Mosaic Hops
• 0.50 oz Simcoe Hops
• Dry Hop
• 1.00 oz Citra Hops (7 days)
• 1.00 oz Columbus CTZ Hops (7 days)
• 1.00 oz Simcoe Hops (7 days)
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• Other Additions
• 1 Whirlfloc Tablet (15 min)
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• Yeast
• 1 package Fermentis SafAle S-04
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• Yeast Nutrient
• Use yeast nutrients according to the manufacturer's dosage and timing recommendations.

Additional Instructions

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

Beer Profile

Original Gravity: 1.080
Final Gravity: 1.018
Alcohol by Vol: 8.1%
Color SRM: 37.0
Bitterness IBU: 108.4
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Recipe shared by Grouse Malt House for homebrewing use.