Back to SearchCream of Three Crops GF
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Beer Style: American-Lager/Ale or Creame Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
Brew a unique gluten-free beer at home with Cream of Three Crops GF, an all-grain gluten-free recipe inspired by the classic “Cream of Three Crops” style using millet, flaked corn, and flaked rice malts. I would recommend a couple ounces of maltodextrin for improved body. This sessionable gluten-free beer delivers light malt character with subtle hop bitterness and easy drinkability — an excellent choice for gluten-free homebrewers looking for a refreshing gluten-free lager/ale hybrid brew. It's a low ABV sessional ale that drinks like a lager.
DISCLAIMER: We are not aware of any manufacturer that claim their flaked corn is free from cross-contamination.
Ingredients:
- 7 lbs. Pale Millet Malt
- 2.5 lbs. Flaked Corn
- 1 lb. Flaked Rice
- .5 oz. Crystal Hops (60 min)
- .5 oz. Willamette Hops (60 min)
- 1 Whirfloc Tablet (15 min)
- 1 Packet US-05
- Yeast nutrients per dosing and time addition recommendations.
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 3 days
Beer Profile
Original Gravity: 1.049Final Gravity: 1.008
Alcohol by Vol: 5.0%
Color SRM: 3.0
Bitterness IBU: 17.0
Recipe Type: all-grain
Yield: 5.0 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 ●
1. Mash at 175F for 20 minutes with 1-2 Tbl Termamyl at a ratio of 1 lb: 1.25 qt
2. Add cold water to reach a new temp of 150F, with a ratio of between 1.25 and 1.5. Add 1-2 Tbl SEBAmyl-L. Mash for 90 min. or until full conversion.
3. Sparge and begin boil.
4. Add all hops and boil for 60 minutes.
5. With 15 minutes remaining, add 1 Whirfloc Tablet.
6. Cool wort and pitch yeast.
7. Ferment in primary for 7 days at 68F
8. Transfer to secondary for 2-3 days. Cold crash and bottle. I bottled at 2.5 vols carbonation.