Description:

Explore a gluten-free beer homebrew recipe that pairs gluten-free grains with quality hops to produce a satisfying, well-rounded beer.

For those that enjoyed Newcastle Nut Brown Ale but can no longer drink traditional beers brewed with barley. Additional gluten-free grains were used to provide a higher ABV than a standard English Brown Ale. Ideal for those who want to brew gluten-free beer at home using alternative grains, this recipe fits beautifully in any gluten-free brewing lineup.

Ingredients:

• FERMENTABLES:
• 3.3 lb - White Sorghum Syrup (24%)
• 5 lb - Pale Millet Malt (36.4%)
• 2 lb - Caramel Millet Malt (14.6%)
• 2 lb - Dutch Roasted Millet Malt (14.6%)
• 1 lb - Medium Roasted Millet Malt (7.3%)
• 7 oz - Dark Rice Malt (3.2%)
• HOPS:
• 0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 23.83
• 0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 2.96
• YEAST:
• Fermentis / Safale - English Ale Yeast S-04

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.014
Alcohol by Vol: 6.2%
Color SRM: 18.9
Bitterness IBU: 26.8
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: Cale Baldwin (updated)