Back to SearchSummit Ale
5.0 stars based on 1 votes
Beer Style: American Pale Ale
Recipe Type: all-grain
Yield: 5.5 gallons
Description:
A bright, crisp gluten-free American Pale Ale with a clean golden hue. Citrus-forward Summit and Cascade hops bring lively aroma and balanced bitterness, while the millet and buckwheat malt bill provides a subtle, approachable malt backbone. Brewed all-grain to eliminate sorghum twang, this gluten-free beer delivers classic APA character with a smooth, refreshing finish.
Ingredients:
- Grain Bill ---------------------------------------
- 9 lbs Pale millet malt
- 2 lbs Light roasted millet malt
- 2 lbs Pale buckwheat malt
- 2 lbs Caramel millet malt
- 1.6 lbs rice hulls (lauter/sparge)
- Hop Bill Summary ---------------------------------------
- 1 oz Summit hops
- 1 oz Cascade hops
- Other Ingredients ---------------------------------------
- 1 tbs 5.2 ph stabilizer (mash)
- 1 tbs Irish Moss (boil)
- 4 oz Maltodextrin (boil)
- 1 package Safale US-05 yeast
Additional Instructions
Primary Ferment: 2 weeksSecondary Ferment: 2 weeks
Beer Profile
Original Gravity: 1.046Final Gravity: 1.014
Alcohol by Vol: 4.2%
Color SRM: 0.0
Bitterness IBU: 39.0
Recipe Type: all-grain
Yield: 5.5 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.
0.50 oz Summit hops 60 minutes
0.25 oz Summit hops 10 minutes
1 tbs Irish Moss 10 minutes
4 oz Maltodextrin 10 minutes
0.25 oz Summit hops Knock out
1 package Safale US-05
Dry hopping:
1 oz Cascade hops
Original recipe used Andrew Lavery's mash regime.
Gravity readings and ABV are for 8 lbs pale millet, and 1 lb light roasted millet malts, and a 60 minute boil time.
Changes added should bring OG to around 1.060-1.064