Back to SearchSmutty Honey Blonde
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Beer Style: American-Lager/Ale or Creame Ale
Recipe Type: partial mash
Yield: 4.8 gallons
Description:
This light, highly carbonated gluten-free cream ale–style recipe delivers subtle malt sweetness with hints of honey and gentle hop character. Built on millet malt, corn, and gluten-free oats, it finishes crisp, clean, and easy-drinking with delicate lacing and a refreshing profile. A simple partial mash gluten-free beer that’s perfect for warm weather and everyday drinking.
Ingredients:
- 5 lb Pale millet malt
- 1 lb Caramel millet malt
- 0.25 gluten free oats
- 3 lbs corn
- 1 lb honey
- 0.75 oz Willamette hops
- Enzymes: Termamyl SC DS and SEBAmyl L
- Irish moss
- American style yeast.
Additional Instructions
Primary Ferment: 10 daysSecondary Ferment: Ain’t nobody got time for that.
Beer Profile
Original Gravity: 1.043Final Gravity: 1.010
Alcohol by Vol: 4.0%
Color SRM: 2.0
Bitterness IBU: 20.0
Recipe Type: partial mash
Yield: 4.8 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 ●
4.75 gallon batch. Mash millet, corn, and oats according to your typical mash schedule. Oats and corn can go through a cereal mash. Do your own math for water and efficiency. My system and water conditioning runs differently than your water and system.
45 minute boil
.5 oz hops at start
Irish moss at 30
.25 oz hops at flameout
Honey at flame out
Aim for 4% abv
Ferment as yeast suggests, keg and carbonate slightly high, serve cold.