Back to SearchSpring Pale Ale
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Beer Style: American Pale Ale, Classic English Pale Ale
Recipe Type: partial mash
Yield: 4.5 gallons
Description:
A crisp, refreshing gluten-free pale ale homebrew recipe brewed with malted millet, sorghum, and rice syrup. Light-bodied with gentle floral hop character and subtle spice from coriander, this easy-drinking beer is perfect for springtime brewing and delivers smooth, clean flavor without wheat or barley.
Ingredients:
- Grain Bill ---------------------------------------
- 1.3 lbs Pilsner Millet Malt
- Fermentable Bill ---------------------------------------
- 3 lbs Sorghum Syrup
- 3 lbs Rice Syrup
- Hop Bill Summary ---------------------------------------
- 1.5 oz Hallertau hops - 3.5% AAU
- Other Ingredients ---------------------------------------
- 1/4 tsp Coriander, crushed
- LalBrew Windsor ale yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.053Final Gravity: 1.012
Alcohol by Vol: 5.4%
Color SRM: 1.9
Bitterness IBU: 18.6
Recipe Type: partial mash
Yield: 4.5 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 and rice syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
1 oz Hallertau hops (60 min)
1/2 oz Hallertau hops (15 min)
1/4 tsp Coriander, crushed (15 mins)
Windsor Ale Yeast