Back to SearchJason's Pale Ale
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Beer Style: American Pale Ale, Classic English Pale Ale
Recipe Type: extract
Yield: 5 gallons
Description:
This gluten-free pale ale showcases how simple fermentables and classic hop varieties can create a clean, balanced, and approachable beer. Built on a base of sorghum syrup and a little maltodextrin, the recipe delivers a light body, smooth mouthfeel, and crisp finish that highlights hop character rather than sweetness. Northern Brewer, Hallertau, and Tettnanger hops layer in a blend of mild bitterness, herbal spice, and subtle floral notes, producing a refreshing pale ale that proves gluten-free brewing can deliver traditional flavor and drinkability.
Ingredients:
- Fermentable Bill ---------------------------------------
- 6 lbs Sorghum Syrup
- Hop Bill Summary ---------------------------------------
- 1.75 oz Northern Brewer Hops
- 0.5 oz Hallertau Hops
- 1 oz Tettnanger Hops
- Other Ingredients ---------------------------------------
- 8.5 oz Maltodextrin
- 1 pkg Safale US-05 Yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Bring to boil. Remove from heat and add 2 lbs sorghum syrup and maltodextrin (this prevents scorching the syrup), return to boil allow to achieve hot break. Add hops and other ingredients according to schedule.
1.75 oz Northern Brewer Hops (60 min)
0.5 oz Hallertau Hops (30 min)
4 lbs Sorghum Syrup (20 min; careful not to scorch)
1 oz Tettnanger Hops (flameout)
1 pkg Safale US-05 Yeast
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.