Description:

Built specifically for brewing gluten-free beer, this all-grain recipe delivers surprising depth and balance using rice, buckwheat, and specialty millet malts. Rolled oats add body and smoothness, while Belgian D-180 candi syrup boosts fermentability and rich malt character. Classic Northern Brewer and Fuggles hops provide clean bitterness and earthy aroma, and carefully chosen enzymes ensure full conversion. Fermented with Liberty Bell Ale yeast, this gluten-free beer finishes smooth, flavorful, and unmistakably craft.

Ingredients:

• FERMENTABLES:
• 8.1 lb - Biscuit Rice Malt (48.4%)
• 2.4 lb - Pale Buckwheat Malt (14.3%)
• 1.4 lb - Roasted Cara Millet Malt (8.4%)
• 1.4 lb - Rolled Oats - GF (8.4%)
• 12 oz - Belgian Candi Syrup - D-180 (4.5%)
• 10 oz - Chocolate Roasted Vienna Millet Malt (3.7%)
• 10 oz - Dutch Roasted Millet Malt (3.7%)
• 10 oz - Gas Hog Rice Malt (3.7%)
• HOPS:
• 1 oz - Northern Brewer, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 18.57
• 1 oz - Fuggles, Type: Pellet, AA: 5.5, Use: Boil for 30 min, IBU: 14.27
• OTHER INGREDIENTS:
• 2 tbsp - Termamyl, Time: 0 min, Type: Other, Use: Mash
• 3.5 ml - Amalyse Enzyme (Diatase), Time: 90 min, Type: Other, Use: Mash
• 0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
• 0.5 tsp - WLN1000 White Labs Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
• YEAST:
• Mangrove Jack - Liberty Bell Ale M36

Additional Instructions

Primary Ferment: 3 weeks

Beer Profile

Original Gravity: 1.069
Final Gravity: 1.018
Alcohol by Vol: 6.7%
Color SRM: 37.0
Bitterness IBU: 33.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Rob Maillie (updated)