Back to SearchOrange Honey Ale
3.5 stars based on 2 votes
Beer Style: Specialty
Recipe Type: all-grain
Yield: 5 gallons
Description:
A refreshing gluten-free ale brewed with millet, buckwheat, and gluten-free oats for a smooth, lightly bready malt base. Bright sweet orange peel and coriander bring a fresh citrus aroma, while wildflower honey adds gentle floral sweetness and a crisp, dry finish. SafAle T-58 yeast imparts notes of pepper and spiciness, making this an ideal warm-weather gluten-free beer that pairs especially well with spicy foods and sunny afternoons.
Ingredients:
- 8 lbs Pale millet malt
- 2 lbs Light roasted millet malt
- 1 lb Rolled oats (GF) or Pale oat malt
- 0.5 lb Pale buckwheat malt
- 1 lb Wildflower honey
- 1 oz Challenger pellet hops
- 1 oz Liberty pellet hops
- 1 oz Sweet orange peel
- 0.5 oz Crushed coriander seed
- 1 pkg Safbrew T58
Additional Instructions
Primary Ferment: 2 weeksSecondary Ferment: N/A unless dry hopping
Beer Profile
Original Gravity: 1.054Final Gravity: 1.011
Alcohol by Vol: 5.6%
Color SRM: 0.0
Bitterness IBU: 35.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil and achieve hot break. Maintain rolling boil.
1 oz Challenger pellet hops 50 min
1 lb Wildflower honey 40 min (be careful not to scorch)
1 oz Sweet orange peel 10 min
0.5 oz Crushed coriander seed 5 min
1 oz Liberty pellet hops 5 min
1 pkg Safbrew T58
Original recipe used Andrew Lavery's mash regime.