Description:

In the Ardennes forest between France and Belgium, they say gnomes used to supply the locals with high quality beer. But what were the gnomes drinking? Brew a delicious gluten-free beer at home with this detailed homebrew recipe designed around gluten-free grains and ingredients. Perfect for gluten-free homebrewers using millet, rice, and buckwheat malts, this recipe delivers balanced flavor and drinkability while emphasizing the full flavor profile expected from a craft gluten-free beer brew.

Ingredients:

• FERMENTABLES:
• 4 lb - Pale Millet Malt (38.5%)
• 4 lb - Biscuit 4L Rice Malt (30.8%)
• 2 lb - Pale Buckwheat Malt (15.4%)
• 2 lb - Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) (7.7%)
• 1 lb - Raw unmalted millet (7.7%)
• HOPS:
• 1 oz - Saaz, Type: Pellet, AA: 3
• 1 oz - Styrian Goldings, Type: Pellet, AA: 5
• 1 oz - Azacca, Type: Pellet, AA: 15
• YEAST:
• Propagate Labs - Belgian Dwarf (GF Liquid)
• Attenuation: 80%
• Flocculation: High
• Optimum Temp: 65 - 76 F
• Fermentation Temp: 70 F
• Pitch Rate: 0.5 (M cells / ml / deg P)
• ENZYMES:
• 5 ml - Termamyl, Time: 120 min
• 10 ml - Ondea Pro, Time: 120 min
• 20 ml - Ceremix Flex, Time: 120 min

Additional Instructions

Primary Ferment: 70F for 7 days
Secondary Ferment: 70F for 7 days

Beer Profile

Original Gravity: 1.074
Final Gravity: 1.013
Alcohol by Vol: 8.1%
Color SRM: 5.7
Bitterness IBU: 33.1
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Stuart Cole