Back to SearchWee Geech Pale Ale
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Beer Style: American Pale Ale, English Special Bitter, Classic English Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
This gluten-free pale ale recipe is adapted from the Wee Geech Pale Ale published in Zymurgy Magazine, reformulated for gluten-free homebrewing. Biscuit Rice Malt replaces traditional Victory malt to achieve similar toasted character and color, while Chinook and Amarillo hops pair with fresh lemongrass for a bright, aromatic gluten-free beer with balanced bitterness and crisp finish.
Ingredients:
- 6.6 LBS Sorghum Syrup
- 3 LBS 2 OZ Biscuit Rice Malt
- 0.25 OZ Bravo, Tomahawk, or Zeus Hops
- 2 OZ Chinook Hops
- 2 OZ Amarillo Hops
- 1 large stick of lemongrass, chopped
- LalBrew ESB Yeast
- Amylase Enzyme
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.053Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 4.2
Bitterness IBU: 32.0
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. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
0.25 OZ Bravo, Tomahawk, or Zeus Hops @ 60 min
0.5 OZ Chinook Hops @ 10 min
0.5 OZ Amarillo Hops @ 10 min
1 large stick of lemongrass, chopped
0.5 OZ Chinook Hops (steep 10 min)
0.5 OZ Amarillo Hops (steep 10 min)
LalBrew ESB Yeast
1 OZ Amarillo Hops (in primary, 3rd day)