Description:

Originally inspired by a popular Zymurgy recipe and later brewed commercially as a gluten-free craft beer, this malt-forward red ale showcases the rich, balanced character that makes the style a favorite among beer lovers. Notes of toasted bread, caramel, and subtle roasted malt create depth and complexity, while balanced bitterness keeps the finish smooth and highly drinkable. Carefully adapted for gluten-free brewing, this recipe captures the flavor and character that make red ales so approachable and rewarding. Whether you're exploring gluten-free brewing for the first time or looking for a competition-worthy pint, this recipe delivers classic red ale character with confidence.

Ingredients:

• Grain Bill
• 8 oz Biscuit Rice Malt
• 4 oz Chocolate Roasted Vienna Millet Malt
• 4 oz James Brown Rice Malt
• 2 oz Dark Rice Malt
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• Fermentables
• 6.6 lb Sorghum Syrup
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• Hops
• 0.75 oz Mt. Hood Hops (60 min)
• 1.00 oz Tettnang Hops (60 min)
• 0.50 oz Cascade Hops (10 min)
• 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)
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• Yeast
• SafAle US-05 or other American-style ale yeast
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• Yeast Nutrient
• Use yeast nutrients according to the manufacturer's dosage and timing recommendations.

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.042
Final Gravity: 1.009
Alcohol by Vol: 4.3%
Color SRM: 11.1
Bitterness IBU: 32.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: Recipe adapted and reformulated for our brewing community. Revised 2026.