Back to SearchIndia Pale Lager IPL
(not yet rated)
Beer Style: American Lager, American-Premium Lager, Dortmunder/European-Style Export, India Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
This gluten-free India Pale Lager (IPL) recipe blends Polaris hops intensity of an IPA with the clean lager profile — all while staying 100% gluten-free. Polaris hops has been described as intense and lingering impressions of wintergreen, pleasant fruit notes, with a Hallertau-like sweetness and herbal note. Perfect for homebrewers who want a gluten-free beer with bold hop character and crisp finish, utilizing gluten-free grains like rice and millet malt alongside expressive Polaris hops. A great choice for adventurous gluten-free homebrewers.
Ingredients:
- Fermentables:
- Pale Rice Malt 5.50 lb (55%) Mash
- Dark Munich Millet Malt 2.50 lb (25%) Mash
- Caramel Buckwheat Malt 1.50 lb (15%) Mash
- Cara Millet Malt 0.50 lb (5%) Mash
- Hops:
- Polaris 1.50 oz (18.8 AAU) Pellet
- Yeast:
- Mangrove Jacks Bavarian Lager M76 1 packet
Additional Instructions
Primary Ferment: 14 days at 55FSecondary Ferment: 7 days at 68F
Beer Profile
Original Gravity: 1.049Final Gravity: 1.008
Alcohol by Vol: 5.3%
Color SRM: 4.8
Bitterness IBU: 43.7
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
Perform rising step mash (Click 'Resources' > 'Tutorials' > 'All Grain Brewing Tutorial') for 85 - 135 total minutes using Ceremix-Flex and Ondea Pro enzymes per dosing recommendations.
SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.
BOIL INSTRUCTIONS:
Polaris (IBU: 25.3) 0.50 oz (33%) Pellet Boil 30 min
Whirlfloc 1 each 10 min
Polaris (IBU: 11.6) 0.50 oz (33%) Pellet Boil 5 min
Polaris (IBU: 6.7) 0.50 oz (33%) Pellet Hop Stand 15 min at 194F
Yeast: Mangrove Jacks Bavarian Lager M76 1 packet
Yeast nutrients per dosing and time addition recommendations.
CONDITIONING:
Ferment at 55F for 14 days, then allow free-rise to room temperature, and hold there for 7 more days or until fermentation is complete. Crash to 35F, then package and carbonate.