Back to SearchThe Nobel Hopped Loral IPA
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Beer Style: India Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
A partial mash twist on the Loral hop schedule, this gluten-free IPA recipe highlights versatile Loral hop aromatics (floral, citrus, peppery) with a gluten-free base of millet, rice, and buckwheat malts. Perfect for gluten-free homebrewers seeking unique hop complexity in a 5.6 % ABV gluten-free beer, this recipe brings classic IPA character into gluten-free brewing.
Ingredients:
- 2 lb Dutch roasted millet malt
- 2 lb Goldfinch millet malt
- 2 lb Pale or Roasted buckwheat malt (roasted recommended)
- 2 lb Biscuit rice malt (optional / recommended)
- 7 oz Loral hops
- 1 Whirlfloc tablet and 2.5 tsp Yeast nutrient
- 1 pkg Mangrove Jacks M44 U.S. West Coast Yeast
Additional Instructions
Primary Ferment: 7 - 10 daysSecondary Ferment: 7 - 10 days
Beer Profile
Original Gravity: 1.057Final Gravity: 1.014
Alcohol by Vol: 5.6%
Color SRM: 8.9
Bitterness IBU: 76.1
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep grains or conduct "partial grain" mash using amylase enzymes (Termamyl SC DS and SEBAmyl L per dosing recommendations). No additional rice hulls required in steep / mash if using the optional / recommended Biscuit rice malt.
6.6 lb Sorghum syrup 45DE (60 minutes) For Partial Mash Only
5 lb Sorghum syrup 45DE (60 minutes) For Partial Grain Only
1 oz Loral hops (60 minutes)
1 oz Loral hops (20 minutes)
1 Whirlfloc tablet (10 minutes)
4 oz Loral hops (flameout)
Yeast: Mangrove Jack’s M44 U.S. West Coast Yeast
Yeast nutrients per dosing and time addition recommendations.
Dry hopping: 1 oz Loral hops @ 7 days