Back to SearchHop Forward Ale - Rice Malt Beer
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Beer Style: American Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
This hop-forward gluten-free American Pale Ale is built entirely on rice malts to showcase bright, modern hop character without barley. Pale and biscuit rice malts create a clean, lightly bready base, while crystal rice malt adds balance and subtle sweetness. Layered additions of Cascade, Simcoe, and Citra deliver citrus, pine, and tropical aromas with a firm but approachable bitterness. Designed for gluten-free homebrewers, this all-grain recipe highlights how rice-based brewing can support bold, expressive hop flavors. Using Ceremix® Flex and Ondea Pro in this gluten-free recipe would reduce the size of the grain bill.
Ingredients:
- 18 lb Pale rice malt
- 3 lb Biscuit rice malt
- 2 lb Crystal rice malt
- 2.5 oz Cascade hops
- 0.33 oz Simcoe hops
- 0.83 oz Citra hops
- Dry ale yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.064Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
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 allow to achieve hot break. Maintain rolling boil.
2 oz Cascade hops @ 60 min
0.33 oz Simcoe hops @ 30 min
0.33 oz Citra hops @ 15 min
Dry ale yeast (Mangrove Jacks M66 or LalBrew Verdant)
Secondary dry hopping:
0.5 oz Cascade hops
0.5 oz Citra hops