Description:

Grouse Gluten Free Red Ale from Grouse Malting & Roasting Co website that features the Red Wing Amber Millet Malt which "has a robust flavor of caramel, toffee, raisin, plum, and breakfast cereal. It finishes with a medium body and perfectly balanced sweetness. With a SRM of 30-35, it offers a deep ruby red color that we love, and fits perfectly in the malt bill for an amber, red, brown, and more."

Note the mash regime and enzyme used in this recipe differs from the brewing recommendations that GFHB currently endorse. Our experience using the enzymes that we sell and provide brewing tutorials should yield higher efficiency than the 65% noted for this recipe.

Ingredients:

• Mash:
• 0.75 tsp Calcium Chloride (Mash 60 minutes) Water Agent
• 6 ml of High Temp Alpha (Termamyl) Mash Agent
• 5 ml of Glucoamylase (Amylase AG) Mash Agent
• 5 lb Pale Millet (2 SRM)
• 5 lb Caramel Buckwheat (3 SRM)
• 5 lb Munich Millet (3 SRM)
• 5 lb Red Wing Amber Millet (29 SRM)
• 1 lb French Roast (27 SRM)
• 6 oz Caramel 120 Millet (160 SRM)
• Boil:
• 0.25 oz Bravo (14.2%) – Boil 60 minutes
• 0.25 oz Bravo (14.2%) – Boil 30 minutes
• 1 tsp Irish Moss – Boil 15 minutes
• 0.25 oz Bravo (14.2%) – Boil 10 minutes
• 0.5 tsp Yeast Nutrient – Boil 10 minutes
• 5 g SafealeUS-05

Additional Instructions

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

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.010
Alcohol by Vol: 5.8%
Color SRM: 0.0
Bitterness IBU: 26.4
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: From the Grouse Malting & Roasting Co website