Back to SearchZero Tolerance: Session Style Dead Guy
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Beer Style: American Pale Ale, Bock, Munchner-Style Helles
Recipe Type: all-grain
Yield: 6 gallons
Description:
This all-grain gluten-free session beer recipe is inspired by malt-forward European and American hybrid styles while keeping alcohol levels moderate. Brewed with gluten-free grains, this homebrew emphasizes smooth malt character, clean fermentation, and easy drinkability — perfect for brewers looking to create a flavorful yet approachable gluten-free beer for everyday enjoyment.
Brewing note from Joe Morris on 2/18/18: It tastes almost exactly like my old dead clone, but at half strength. It’s delicious and gives me a lot of hope for future recipes.
Ingredients:
- Grist:
- 10 lbs Pale Millet Malt
- 2 lbs Munich Millet Malt
- 1 lb Crystal Rice Malt
- 1 lb Rice Hulls
- Hops
- 60 min - .5 oz Sterling (8.7%AA)
- 10 min - .5 oz Sterling (8.7%AA)
- 05 min - .5 oz Sterling (8.7%AA)
Additional Instructions
Primary Ferment: Until completeBeer Profile
Original Gravity: 1.040Final Gravity: 1.008
Alcohol by Vol: 4.0%
Color SRM: 6.0
Bitterness IBU: 25.0
Recipe Type: all-grain
Yield: 6.0 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 ●
Mash at 163.4 F for 60-120 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions. 1lb grain : 1/.25 quarts water ratio.
Sparge with 180f water.
Boil 60 adding hops as directed.
Cool to 65f, pitch US-05 yeast. Ferment to completion.