Description:

This all-grain gluten-free Dortmunder Export recipe recreates the classic European export lager profile using gluten-free malts. Clean, balanced, and malt-forward with firm bitterness, this gluten-free beer is designed for homebrewers who want to brew traditional lager styles while maintaining a fully gluten-free brewing process. Adapted from 'Sweat-of-the-Brow Dortmunder Export' from the July / August 2004 Brew Your Own magazine. The original article has a great piece on the history of the beer and the region from which it came.

Ingredients:

• 10 LBS Pale Millet Malt; 14 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
• 2 LBS Munich Millet Malt
• 2 LBS Buckwheat Malt
• 1.5 OZ Tettnanger, Perle or Spalter Hops
• 0.5 OZ Hallertauer, Perle or Spalter Hops
• 1.3 OZ Saaz, Perle or Spalter Hops
• 1 Tsp Irish Moss
• German Lager Yeast

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 4 weeks

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.014
Alcohol by Vol: 5.3%
Color SRM: 5.1
Bitterness IBU: 25.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from the July / August 2004 Brew Your Own magazine