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Beer Style: India Pale Ale
Recipe Type: extract
Yield: 5 gallons
Description:
Crafted for homebrewers exploring gluten-free brewing, this light-bodied, pale gluten-free ale delivers bold hop aroma and bright citrus character. Built on gluten-free sorghum syrup with added maltodextrin for body, a layered blend of Cascade, Centennial, Simcoe, and Columbus hops provides firm bitterness and expressive aroma. Finished clean with Nottingham yeast, this extract-based gluten-free beer proves you don’t need barley to brew a hop-forward classic.
Ingredients:
- 6.6lbs White Sorghum syrup
- 8 oz Maltodextrin
- 1 lb Belgium candy syrup
- 2 oz Cascade hops
- 1 oz Centennial
- 1 oz Simcoe
- 1 oz Columbus
- Whirlfloc tablet
- Orange peel
- 11g Danstar Nottingham yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 4 days
Beer Profile
Original Gravity: 1.063Final Gravity: 1.022
Alcohol by Vol: 5.4%
Color SRM: 6.0
Bitterness IBU: 45.0
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Add Sorghum syrup and maltodrextrin to 4 gallons RO water. Bring to boil. After hot break and at 45 mins left, add 1 oz Cascade. With 15 mins left add 0.5oz Cascade Centennial Simcoe and Columbus hops, the Candi syrup, whirlfloc tablet and orange peels.
At flameout, add the remaining hops then chill to yeast pitching temp.
Oxygenate wort and pitch yeast.
Follow fermenting schedule.
Then keg at 12 psi for 2-4 days. Enjoy!