Description:

Dive into the world of gluten-free beer brewing with this creative recipe featuring gluten-free grains and a hop schedule that enhances aroma and drinkability. It’s tailored for gluten-free homebrewers who love experimenting with millet, buckwheat, and rice malts for great tasting homemade beer. Although blending beer and wine is no longer unheard of, beer and coffee blending has been around since the 1990's. And this pairing has given beer (including gluten-free) a place among hybrid beverages. This is a adaptation of a coffee infused German dark lager featured in the March/April 2010 issue of Zymurgy. Perfect for all-grain beginners and pros alike.

Ingredients:

• Grain Bill
• 9.00 lb Vienna Millet Malt
• 2.00 lb Munich Millet Malt
• 1.00 lb Caramel Millet Malt
• 0.50 lb Flaked Quinoa
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• Hops
• 3.00 oz Hersbrucker Hops (60 min)
• 2.00 oz Hersbrucker Hops (30 min)
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• Other Additions
• 0.50 lb Light-Roast Central American Coffee
• 1 Whirlfloc Tablet (10 min)
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• Yeast
• 1 packet Mangrove Jack's M54 California Lager Yeast
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• Yeast Nutrient
• Use yeast nutrients according to the manufacturer's dosage and timing recommendations.

Additional Instructions

Primary Ferment: 4-5 days
Secondary Ferment: 3-4 weeks

Beer Profile

Original Gravity: 1.071
Final Gravity: 1.015
Alcohol by Vol: 7.3%
Color SRM: 18.0
Bitterness IBU: 25.4
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Recipe developed by GFHB for homebrewing use.