Description:

Pale ale made with Buckwheat, Millet, Whole Oats and Red Quinoa.

Ingredients:

• 8oz Buckwheat
• 8oz Millet
• 8oz Whole Oats
• 8oz Red Quinoa
• 1lb 5oz Brown Rice Extract
• 2lbs Sorghum Extract (35 minutes)
• 4oz Honey
• 4oz Brown Sugar
• .30 oz Galena (12.5% AAU) 60 minutes
• .25 oz Willamette (5.5% AAU) 30 minutes
• .25 oz Cascade (5.5% AAU) 15 minutes
• .25 oz Cascade (5.5% AAU) 0 minutes
• Yeast: Safale #04 – English Ale
• Other:
• 1 tsp Irish Moss at 10 minutes
• Pinch of yeast nutrient at 10 minutes
• 3oz of Malto-Dextrin 5 minutes

Additional Instructions

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

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.017
Alcohol by Vol: 6.0%
Color SRM: 4.0
Bitterness IBU: 35.0
Recipe Type: partial mash
Yield: 2.5 Gallons

Procedure:

Source: viewsfromtwowheels.com/homebrewing/2012/09/gluten-free-ale/