Description:

Inspired by a classic pumpkin ale and reworked for gluten-free brewing, this recipe uses a balanced blend of rice, millet, and buckwheat malts to create a smooth, bready base. Northern Brewer and Willamette hops provide gentle structure while fresh ginger and traditional pumpkin spices add warm seasonal character. A flavorful, approachable gluten-free pumpkin ale that highlights just how expressive gluten-free beer can be.

Ingredients:

• Adapted Roasted Pumpkin Ale Grain Bill:
• Pale Millet Malt 8.00 lb (39%) Mash
• Biscuit Rice Malt 7.00 lb (34%) Mash
• Munich Millet Malt 2.50 lb (12%) Mash
• Pale Buckwheat Malt 2.00 lb (10%) Mash
• Caramel 90L Millet Malt 1.25 lb (6%) Mash
• *Proposed Ondea Pro Grain Bill:
• Pale Rice Malt 6.00 lb (38%) Mash
• Biscuit Rice Malt 5.25 lb (33%) Mash
• Munich Millet Malt 1.90 lb (12%) Mash
• Pale Buckwheat Malt 1.60 lb (10%) Mash
• Caramel 90L 1.00 lb (6%) Mash
• Hops & Herbs:
• 1 oz. Northern Brewer hops @ :60
• 1 oz. Willamette hops @ :10
• 1 tsp. Irish moss @ :10
• 1/4 oz. fresh ginger, peeled and grated
• 1 stick cinnamon
• 1 tsp. allspice
• 1/4 tsp. ground cloves
• 1 tsp. nutmeg
• English or American Ale yeast

Additional Instructions

Primary Ferment: 5 - 7 days @ 65F
Secondary Ferment: 5 - 7 days @ 35F

Beer Profile

Original Gravity: 1.070
Final Gravity: 1.015
Alcohol by Vol: 7.2%
Color SRM: 13.2
Bitterness IBU: 30.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from the EC Kraus blog