Description:

Adapted from 'Bill's Farmhouse Ale' on homebrewersassociation.org with minimal substitution. The original recipe called for a pound of each wheat and flaked oats which were substituted with 2.5 pounds of Biscuit Rice Malt. Another option is to substitute with a pound of each Biscuit Rice Malt and Flaked Quinoa. However, this requires getting the fermentable sugars out the Flaked Quinoa as described in our blog 'Assessment of Flaked Quinoa PPG & Lovibond' which can be found here: www.glutenfreehomebrewing.com/BLOG/127/Assessment-of-Flaked-Quinoa-PPG-Lovibond.php

BJCP describes the Farmhouse style of beer to have variations but the style is "refreshing, highly-attenuated, dry character with high carbonation".

Ingredients:

• Pale Rice Malt 12.00 lb (65%) Mash
• Vienna Millet Malt 4.00 lb (22%) Mash
• Biscuit Rice Malt 2.50 lb (14%) Mash
• Hallertau (IBU: 13.7) 1.00 oz (50%) Pellet Boil 60 min
• Hallertau (IBU: 5.3) 0.50 oz (25%) Pellet Boil 30 min
• Hallertau (IBU: 2.5) 0.50 oz (25%) Pellet Boil 10 min
• Orange Peel, Bitter 0.5 oz Boil 10 min
• 1 vial Farmhouse gluten free liquid yeast (Propagate Labs)

Additional Instructions

Primary Ferment: 7 - 10 days
Secondary Ferment: 7 - 10 days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.012
Alcohol by Vol: 5.4%
Color SRM: 5.4
Bitterness IBU: 21.5
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from homebrewersassociation.org