Description:

This gluten-free homebrew recipe combines gluten-free base malts with complementary hops to craft a balanced and inviting gluten-free beer. An adaptation of the Dupont style Saison, the key is to get FG to finish very dry. I chose to use AMG-300 because it tends to be more aggressive, and ramped up fermentation temps to get more a estery profile. Perfect for brewing at home, it showcases how alternative grains can yield classic beer profiles without the gluten.

Ingredients:

• 10.25 lb Pale Millet Malt
• 10 oz Flaked Quinoa
• 10 oz Roasted Cara millet Malt
• 10 oz Vienna Millet Malt
• 7.5 oz Munich Millet Malt
• 25 oz Belgian Candi Syrup - Clear 0L
• Rice Hulls
• 1.3 oz East Kent Goldings @ 60 min
• .66 oz Styrian Goldings @ 5 min
• .5 oz East Kent Goldings dry hop 7 days
• .5 oz Styrian Goldings dry hop 7 days
• 2 tbsp Termamyl
• 1 tsp AMG-300
• Belle Saison Yeast - 2 packs
• Water Profile:
• Ca - 55
• Mg - 7
• Na - 15
• Cl - 59
• SO4 - 77
• HCO3 - 0

Additional Instructions

Primary Ferment: 14

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.003
Alcohol by Vol: 7.8%
Color SRM: 6.5
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: skleice