Description:

This gluten-free homebrew recipe is crafted for brewers interested in producing a flavorful gluten-free beer using a carefully chosen gluten-free grain bill and hop schedule. A great Abbey-style example of how Grouse’s caramel millet malts can be used in your brew house. Inspired by Trappist brewing, Abbeys frequently feature specialty sugars like Candi Syrup and roasted malts like Caramel, producing rich and complex flavors.

Ingredients:

• Grain Bill
• 6.50 lb Pale Millet Malt
• 2.25 lb Pale Buckwheat Malt
• 1.00 lb Caramel Millet Malt
• 0.50 lb Caramel 90L Millet Malt
• 0.38 lb Caramel 120L Millet Malt
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• Hops
• 0.25 oz Centennial Hops (45 min)
• 0.25 oz Centennial Hops (30 min)
• 0.25 oz Centennial Hops (15 min)
• 0.25 oz Centennial Hops (0 min)
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• Other Additions
• 0.50 lb Amber Belgian Sugar (Late Addition)
• Irish Moss or 1 Whirlfloc Tablet (15 min)
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• Yeast
• 1 package Lallemand Abbaye Belgian Ale Yeast
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• Yeast Nutrient
• Use yeast nutrients according to the manufacturer's dosage and timing recommendations.

Additional Instructions

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

Beer Profile

Original Gravity: 1.066
Final Gravity: 1.013
Alcohol by Vol: 7.0%
Color SRM: 13.0
Bitterness IBU: 24.5
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Recipe shared by Grouse Malt House for homebrewing use.