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.
Bring to boil. Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
6.6 lb Sorghum syrup 45DE (For Partial Mash Only)
5 lb Sorghum syrup 45DE (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