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Wee Geech Pale Ale

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Wee 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:

Adapted from 'Wee Geech Pale Ale' in the July/August 2016 Zymurgy magazine (original recipe found on page 78). The original recipe used 1/2 LB victory malt, which can be thought of as a roasted biscuit malt. Increased the amount of Biscuit Rice Malt to more closely match recipes SRM.

Ingredients:

  • 6.6 LBS Gluten Free LME (liquid malt extract) or 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
  • English Ale or ESB Yeast (Safale S-04 and Mangrove Jack's M36 or M79 recommended)
  • Amylase Enzyme

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 4.2
Bitterness IBU: 32.0
Recipe Type: partial mash
Yield: 5.0 Gallons
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Procedure:

Steep milled malt along with amylase enzyme in 2 - 4 gallons of water at 163.4 F 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.

Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.

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)
English Ale or ESB Yeast (Safale S-04 and Mangrove Jack's M36 or M79 recommended)
1 OZ Amarillo Hops (in primary, 3rd day)

Source:
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