Back to SearchIrish Cream Ale
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Beer Style: American-Lager/Ale or Creame Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
This all-grain gluten-free Irish cream ale recipe delivers a light, smooth, and highly drinkable gluten-free beer with subtle malt sweetness and clean finish. Designed for gluten-free homebrewers, this recipe creates a versatile cream ale that works well for any season and appeals to a wide range of beer drinkers.
Ingredients:
- 3.3 LBS White Sorghum Syrup (Partial Grain option)
- 9 LBS Pale Millet Malt (reduce to 2.75 LBS for Partial Grain option)
- 1 LBS Caramel Millet Malt
- 2 LBS Pale Buckwheat Malt
- 2 LBS Biscuit Rice Malt
- 4 OZ Cara Millet Malt
- 8 OZ James Brown Rice Malt
- 2.4 OZ Gas Hog Rice Malt
- 0.75 OZ East Kent Goldings Hops
- 0.5 OZ Fuggles Hops
- Windsor Ale Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.051Final Gravity: 1.013
Alcohol by Vol: 5.1%
Color SRM: 12.2
Bitterness IBU: 24.1
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 ●
Partial Grain / All-Grain: Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 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.
6.6 LBS Sorghum Syrup (Partial Grain option)
0.75 OZ East Kent Goldings & 0.5 OZ Fuggle Hops @ 60 min
Windsor Ale Yeast