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Beer Style: American Pale Ale
Recipe Type: partial mash
Yield: 5.5 gallons
Description:
This gluten-free American Pale Ale is built for brewers who want hop character without relying on sorghum. Spicy, woodsy hop notes lead the aroma, with a balanced bitterness that supports the nose rather than overpowering it. A carefully layered fermentable bill adds a subtle nutty character up front, followed by biscuit and light raisin notes on the finish. Oats and maltodextrin provide substantial mouthfeel and body, giving this gluten-free APA a smooth, satisfying texture often missing from gluten-free beers. Designed for homebrewing, this recipe delivers balance, complexity, and classic pale ale character—proof that gluten-free brewing can be expressive, hop-forward, and deeply rewarding.
Ingredients:
- Fermentable Bill ---------------------------------------
- 42 oz Brown Rice Syrup - Gluten Free
- 2 lb Rice Syrup Solids
- 1 lb Honey
- 1 lb Belgian Candi Syrup - Amber
- 8 oz Maltodextrin - (late addition)
- 0.5 lb Medium Roast Millet Malt
- 1 lb Roasted Buckwheat Malt
- 0.5 lb GF Rolled Oats or Pale Oat Malt
- Hop Bill Summary ---------------------------------------
- 1 oz Cascade Pellet 7 AAU
- 0.4 oz Chinook Pellet 12 AAU
- 2.3 oz Mount Hood Pellet 5 AAU
- Other Ingredients ---------------------------------------
- 1 each Whirlfloc - Fining
- Safale - American Ale Yeast US-05
- Yeast Nutrient
Additional Instructions
Primary Ferment: Primary 7-10 days depending on conditions.Secondary Ferment: 7-10 days secondary, end when SG stabilizes over a
Beer Profile
Original Gravity: 1.056Final Gravity: 1.013
Alcohol by Vol: 5.5%
Color SRM: 9.2
Bitterness IBU: 32.5
Recipe Type: partial mash
Yield: 5.5 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 brown rice syrup, rice syrup solids and candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
Follow hop and adjunct schedule:
0.4 oz Chinook Pellet 12 AAU Boil 60 min
0.3 oz Mount Hood Pellet 5 AAU Boil 60 min
0.5 oz Cascade Pellet 7 AAU Boil 15 min
0.5 oz Mount Hood Pellet 5 AAU Boil 15 min
0.5 oz Cascade Pellet 7 AAU Boil 7 min
1 each Whirlfloc Fining Boil 5 min
1 lb Honey Liquified Sugar Boil 5 min (do not scorch; or add to primary fermentation)
0.5 oz Mount Hood Pellet 5 AAU Hop Stand at 210 °F for 30 min
Hop stand for the entire 30 minutes after flame-out. Needed for hop forward nose.
Pitch SafAle US-05 yeast when wort has been transferred to primary and is approx. 68-72F.
GF brewing contains fewer FAN (Free Amino Nitrogen); pitch yeast nutrients per dosing and time addition recommendations.
Secondary after 10 days, dry hop.
1 oz Mount Hood Pellet 5 AAU Dry Hop 7 days
Bottle/Keg after secondary, condition 6 days then cold break.