Back to SearchPale Ale (all-grain version)
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Beer Style: American Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
This gluten-free American Pale Ale combines millet, buckwheat, and rice malts to create a smooth, full-bodied base that supports a burst of hop aroma and flavor. Featuring Cascade and Cryo® Cascade hops, this ale offers a bright citrusy and floral profile balanced by a subtle malt sweetness from Cara and Biscuit malts. Enzymes Termamyl SC DS and SEBAmyl L ensure full starch conversion for excellent fermentation, while SafAle S-04 or Mangrove Jacks M15 yeast delivers a clean, crisp finish. With 6% ABV, 36 IBU, and a golden hue (SRM 7), this recipe is ideal for homebrewers crafting a flavorful, approachable, and truly gluten-free Pale Ale.
Ingredients:
- Grain Bill ---------------------------------------
- 9 lbs Pale Millet Malt
- 2 lbs Cara Millet Malt
- 1.5 lbs Biscuit Rice Malt
- 1 lb Pale Buckwheat Malt
- 0.5 lb Crystal Rice Malt
- Enzymes --------------------------------------
- Termamyl SC DS
- SEBAmyl L
- Hops Bill ---------------------------------------
- 2 oz Cascade hops (5% AA)
- 1 oz Cryo(R) Cascade hops
- Other ---------------------------------------
- 1 lb Maltodextrin
- Whirlfloc tablet
- SafAle S-04 or Mangrove Jacks M15 yeast
- Yeast nutrient
Beer Profile
Original Gravity: 1.058Final Gravity: 1.012
Alcohol by Vol: 6.0%
Color SRM: 7.0
Bitterness IBU: 36.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Heat 6 gallons (23 L) of strike water to 165 °F (74 °C), add Termamyl SC DS enzyme per dosing recommendations. Mash in grains. The temperature of the mash will drop to about 150 °F (66 °C). Add SEBamyl L enzyme per dosing recommendations. Rest for 1.5–2 hours, or until mash passes iodine test. You may want to raise mash temperature to 160 °F (71 °C) after an hour. Recirculate and heat mash to 168 °F (76 °C). Sparge with about 2.5 gallons (9.5 L) of water or enough to collect 6.5 gallons (25.6 L).
Boil for 60 minutes, adding hops according to the ingredients list.
5 AAU Cascade hops (60 min.)
1 oz. (28 g) Cryo® Cascade hops (0 min.)
1 oz. (28 g) Cascade hops (dry hop)
With 15 minutes remaining in the boil, mix maltodextrin with warm water before adding directly to boil — enough water to make it aqueous. Also add the Whirlfloc. At the end of the boil, turn off the heat and add the Cryo® hops. Give the wort a long stir to create a whirlpool, then let settle for 15 minutes.
Chill wort to yeast-pitching temperature and transfer to fermenter. Add yeast nutrients per dosing and time addition recommendations. Ferment at 68 °F (20 °C) until the gravity falls to 1.015 or below. Rack to secondary with 1 oz. (28 g) of Cascade hops. Cold crash after 3 days and then hold until it’s as bright as you like. Bottle or keg as usual.