Description:

A flavorful gluten-free American amber ale recipe designed to showcase malt depth with balanced hop bitterness. Brewed all-grain with gluten-free malts, this gluten-free homebrew produces a smooth, approachable beer that proves gluten-free brewing can deliver classic amber ale character.

1st Place Winner - First Annual PNW Gluten Free Homebrew Competition hosted by Ground Breaker Brewing in Portland Oregon

Anytime my dad would come to town, I would brew him Jamil Zainisheff's Amber Ale from Brewing Classic Styles. This is his first visit since I started brewing GF, so this is my attempt to clone the original. I really liked the outcome.

Ingredients:

• Grains:
• 12 lb - Pale Millet Malt
• 1.5 lb - Munich Millet Malt
• 1.0 lb - Roasted Cara Millet Malt
• .75 lb - Biscuit Rice Malt
• .75 lb - James Brown Rice Malt
• .75 lb - Caramel Millet Malt
• .25 lb - Chocolate Roasted Vienna Millet Malt
• Adjuncts:
• .33 lb Belgian Candi Sugar D-90 (for color)
• 1 lb - Dextrose (for fermentability)
• Hops:
• :60 - Bittering Hop of Choice (16 IBU)
• :10 - Cascade .5oz
• :10 - Centennial .5oz
• :30 Whirlpool - Cascade .5oz
• :30 Whirlpool - Centennial .5oz
• :20 Whirlpool - Simcoe .5oz
• :20 Whirlpool - Amarillo .5oz
• Yeast:
• Safale US-05

Additional Instructions

Primary Ferment: Approx 10 Days

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.010
Alcohol by Vol: 5.8%
Color SRM: 14.0
Bitterness IBU: 42.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Joe Morris (updated)