Description:

From Bad To Good News

Dark Rice Malt is often overlooked and underutilized, so much so that finding a recipe was a challenge. That inspired us to create our own! Drawing inspiration from Bad News Brown Ale, we thought it only fitting to spread a little positivity and name our creation Good News Brown.

https://glutenfreehomebrewing.com/recipes/showrecipe.php?recipeid=248

Key differences:
- Ceremix Flex & Ondea Pro replaces Termamyl & SEBAmyl L
- Sorghum syrup was removed due to the higher efficiency mash
- Crystal Rice Malt was substituted for Crystal Millet Malt (discontinued)
- French Roasted Millet Malt was substituted with it's replacement Dutch Roasted Millet Malt

I chose not to adjust the proportions of the malts in this recipe. Pale Millet Malt makes up just 48% of the grist. That said, I’ve tasted several beers from Bierly Brewing in McMinnville, Oregon, which feature a high proportion of crystal, caramel, kilned, and roasted malts. Their work demonstrates that it’s entirely possible to craft an outstanding gluten-free beer using minimal—or even no—traditional base malts.

Ingredients:

• Fermentables:
• Pale Millet Malt 5.00 lb (48%) Mash
• Dutch Roasted Millet Malt 2.00 lb (19%) Mash
• Crystal Rice Malt 2.00 lb (19%) Mash
• Medium Roasted Millet Malt 1.00 lb (10%) Mash
• Dark Rice Malt 0.44 lb (4%) Mash
• Hops:
• Nugget (IBU: 21.6) 0.50 oz (50%) Pellet Boil 60 min
• Saaz, Czech (IBU: 3.9) 0.50 oz (50%) Pellet Boil 15 min
• Yeast:
• Empire Ale: M15

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.011
Alcohol by Vol: 5.3%
Color SRM: 18.7
Bitterness IBU: 25.5
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: GFHB exclusive