Back to SearchChoco Red Rice Wedding Ale
4.0 stars based on 1 votes
Beer Style: English Brown, American Brown, Irish Red Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Adapted from a Zymurgy favorite, this recipe reworks a malt-forward red ale for gluten-free homebrewing. Thoughtful rice and millet malt substitutions recreate toasted, chocolatey depth while balancing color and bitterness. With a modest mini-mash and classic hop options, this gluten-free beer delivers true red ale character and proves that complex, competition-worthy beers are achievable without gluten.
Ingredients:
- 6.6 LBS Sorghum Syrup
- 8 OZ Biscuit Rice Malt
- 4 OZ Chocolate Millet Malt
- 4 OZ James Brown Rice Malt
- 2 OZ Dark Rice Malt
- 0.75 OZ Mt. Hood Hops
- 1 OZ Tettnang Hops
- 0.5 OZ Cascade Hops
- 0.33 OZ Galaxy Hops
- 0.33 OZ Citra Hops
- 0.33 OZ Simcoe, Magnum or Summit Hops
- American Ale Yeast
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: 11.1
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 170F 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.
0.75 OZ Mt. Hood Hops @ 60 min
1 OZ Tettnang Hops @ 60 min
0.5 OZ Cascade Hops @ 10 min
SafAle US-05 or other American style ale yeast recommended
0.33 OZ Galaxy Hops dry hop 7 days
0.33 OZ Citra Hops dry hop 7 days
0.33 OZ Simcoe, Magnum or Summit Hops dry hop 7 days