Back to SearchAmerican Lager Cream Ale
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Beer Style: American-Lager/Ale or Creame Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
Part ale, part lager, this American Cream Ale–style recipe is adapted for brewing gluten-free beer at home. Inspired by pre-Prohibition American brewing, it uses corn adjuncts and gluten-free pale malts to create a light, dry, highly carbonated beer with both ale and lager character. Warm fermented and cold conditioned, this gluten-free cream ale delivers a clean, sparkling finish that highlights classic American brewing—without the gluten.
DISCLAIMER: We are not aware of any manufacturer that claim their flaked corn is free from cross-contamination.
Ingredients:
- 10 LBS Pale Millet Malt; or 14 LBS Pale Rice Malt; or any combination or both
- 1 LB Dextrose; or 2 LBS Flaked Maize; or 2 LBS Corn Grits
- 1.75 OZ Cluster Hops
- 1 TBLS Irish Moss
- SafLager S-23; or Mangrove Jacks M54 hybrid yeast
Additional Instructions
Primary Ferment: 5 - 6 daysSecondary Ferment: 10 days
Beer Profile
Original Gravity: 1.048Final Gravity: 1.010
Alcohol by Vol: 5.0%
Color SRM: 3.0
Bitterness IBU: 18.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Note 75 minute boil.
1 LB Dextrose @ 75 min
Or mash 2 LBS Flaked Maize; and add another 1/2 gallon water to mash
Or mash 2 LBS Corn Grits; and perform cereal mash
0.75 OZ Cluster Hops @ 60 min
1 OZ Cluster Hops @ 15 min
1 TBLS Irish Moss @ 15 min
SafLager S-23; or Mangrove Jacks M54 hybrid yeast; ferment for 3-5 days or until about 1.010 FG; rack to secondary and ferment at 40F for at least 10 days; rack again before bottling; bottle condition for another two weeks in cool place.