Back to SearchTangerine Porter
4.0 stars based on 1 votes
Beer Style: Porter
Recipe Type: partial mash
Yield: 5 gallons
Description:
This partial-mash (or mini-mash) gluten-free porter delivers a smooth, full-bodied drinking experience with excellent head retention once conditioned. Built on dark roasted millet, caramel malts, and rice syrup, it develops rich malt depth with a soft finish. Subtle citrus and spice additions add complexity, with room for customization to push brighter tangerine character. Easily converted to a mini-mash (recommended) to maximize fermentation sugar before following with an extract addition during the boil. This recipe is ideal for homebrewers exploring flavorful, malt-forward gluten-free beers.
Ingredients:
- Grain Bill ---------------------------------------
- 1.5 lbs Dark Roasted Vienna Millet Malt (steep or mash)
- 3 lbs Pale Millet Malt (steep or mash)
- 0.5 lb Dark Roasted Malted Oats - requires toasting Pale Oat Malt (steep or mash)
- 1 lb Light Caramel Millet Malt (steep or mash)
- 0.5 lb Rice Hulls (steep or mash)
- Fermentable Bill ---------------------------------------
- 1 lb D-180 Belgian Candi Syrup
- 3.5 lbs Brown Rice Syrup 42 DE
- Hop Bill Summary ---------------------------------------
- 1 oz Northern Brewer Hops
- 1 oz UK Fuggle Hops
- Other Ingredients ---------------------------------------
- 4 oz Maltodextrin
- 0.5 tsp Irish Moss
- 1 oz Tangerine Peel
- 1 oz Cracked Coriander
- 0.5 tsp Grated Star Anise
- 1 pkg US-04
Additional Instructions
Primary Ferment: 7 days at 68FSecondary Ferment: 7 days at 68F
Beer Profile
Original Gravity: 1.054Final Gravity: 1.020
Alcohol by Vol: 4.6%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 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 6.5-7 gallon pre-boil size. (Note 90 min boil)
Mini-Mash Option (recommended): 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. Remove from heat and add brown rice syrup and candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
1 lb D-180 Belgian Candi Syrup (90 min)
3.5 lbs Brown Rice Syrup 42 DE (90 min)
0.5 oz Northern Brewer Hops (90 min)
0.5 oz UK Fuggle Hops (30 min)
0.5 oz Northern Brewer Hops (30 min)
0.5 oz UK Fuggle Hops (15 min)
4 oz Malto-Dextrine (15 min)
0.5 tsp Irish Moss (15 min)
1 oz Tangerine Peel (Flame out)
1 oz Cracked Coriander (Flame out)
0.5 tsp Grated Star Anise (Flame out)
1 pkg US-04
Yeast nutrients per dosing and time addition recommendations.