Back to SearchSans Grapefruit Pale Ale
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Beer Style: American Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
You do not need actual fruit or rind to have good fruity flavors. Recently I was asked...is this that Sculpin Grapefruit; is this gluten free? Is this Gluten Freeee? Yes, it is gluten free and I made it. This all-grain gluten-free beer recipe that balances pale rice and millet malts with roasted buckwheat and citrusy hops for vibrant fruity flavor. Brewed with Citra, Mosaic, and Simcoe hops, this gluten-free beer yields lively hop aroma and solid drinking experience for gluten-free homebrewing enthusiasts.
Brewing & Tasting Notes: Ok, this beer tastes good, but did not go to plan. The hop profile is a good basic profile to use. If things do not work out...improvise, that is what I did for this beer. I had a trouble getting this mash to convert. I had too coarse of grind, and too low of temp to gelatinize the grains. (I am experimenting with reverse mash profiles; mashing in at 180F, holding for 20 minutes, and then letting it cool and add enzymes. Often I see half the conversion done before I even add enzymes, but more experimenting). So room for improvement. I like this beer with the D90, although a bit dark for the style. You could try D45, but it tastes good with D90.
Grapefruit, and tropical fruit aromas and taste. Has a little bit of that English beer foot smell (but in a good way, as those beers are good too). One of these hops must be related to East Kent Goldings.
Ingredients:
- 1 Tbs PH 5.2 Stabilizer
- 5 lbs Pale Rice Malt
- 6 lbs Pale Millet Malt
- 2 lbs Roasted Buckwheat Malt
- 8 oz Vienna Millet Malt
- Bal 100 Enzyme (Termamyl SC DS recommended replacement)
- L Endo Enzyme (SEBAmyl L)
- 1 lbs D90 Belgium Candy Syrup
- 1/2 oz Simcoe Pellet hops -- 60 min
- 1 oz Citra pellet hops -- 10 min
- 1/4 to 1/2 tsp Irish Moss -- 5 min
- 1 oz Mosaic Pellet Hops - 5 min
- 1 oz Citra Whole hops -- Dry for 3 days
- 11g Nottingham Yeast
- 11g London ESB Yeast
- Yeast Nutrient
Additional Instructions
Primary Ferment: 1 to 2 or 3 to 4 with low hop residueSecondary Ferment: 2 to 3 if high hop residue
Beer Profile
Original Gravity: 1.048Final Gravity: 1.008
Alcohol by Vol: 5.0%
Color SRM: 6.0
Bitterness IBU: 45.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
4 Gal of strike water to achieve 165 Deg F target (note I used 184 deg water and achieved 158)
Add PH Stabilizer and stir
Add enzymes at recommended quantities (I used 1.5 TBS each which was probably too much)
Let rest for 2 hours, but bump up gentle heat to maintain temp as necessary.
Note: It took me 4 to 5 hours and it still was not fully converted. (Seek a better mashing process!)
Sparge with 175 deg Water to achieve 7.5 Gal wort (I got 1.035)
Add 1lbs of Belgium Candy Syrup (bumped to 1.038)
Perform 60 minute boil using times indicated in ingreadeants list
15 minutes from end of boil, add wort chiller to kettle
Cool to 70 deg F and pitch dry yeast directly from package (note I pitched 2 packs because one pack was close to expiration date)
Keep fermentation temps below 70 (target 64 to 66)
Should have about 6 to 6.5 gals of 1.048 wort after boil.
Let sit in fermenter for 3 to 4 weeks. (Optionally transfer to secondary after 80% fermentation if lots of hop residue).
Add dry hops for 3 days
Bottle with 4 oz corn sugar, or keg and force carb to medium CO2 levels.
Have a lemon squash, Cheers, Prost, Skål, Kanpai, Salute, Santé, Salud, and Bottoms UP!