Back to SearchMcGee Ale
3.0 stars based on 2 votes
Beer Style: American Pale Ale, Classic English Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
This gluten-free pale ale is built for clean, refreshing drinkability, combining rice flakes, sorghum syrup, and rice extract to create a crisp, light-bodied base that finishes dry and smooth. Subtle additions of amber Belgian candi syrup add gentle complexity without weighing the beer down, while restrained Saaz hopping provides soft bitterness and delicate herbal notes. Designed specifically for gluten-free brewing, this recipe delivers bright, easy-drinking character and excellent clarity, making it an ideal warm-weather ale that highlights how simple ingredient choices can produce a balanced and flavorful gluten-free beer.
Ingredients:
- Grain Bill ---------------------------------------
- 1 lb Rice Flakes, pre-gelatinized (gluten-free)
- Fermentable Bill ---------------------------------------
- 3 lbs White Sorghum Syrup
- 1 lb Dry Rice Extract
- 1 lb Amber Belgian Candy Syrup
- Hop Bill Summary ---------------------------------------
- 1 oz Saaz Hops
- Other Ingredients ---------------------------------------
- 4 oz Maltodextrin
- 0.25 tsp Irish Moss
- 1 pkt Windsor Yeast
Additional Instructions
Primary Ferment: 14 days at 68 degreesBeer Profile
Original Gravity: 1.045Final Gravity: 1.012
Alcohol by Vol: 4.3%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep flaked rice along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum and candi syrup, and dry rice extract (this prevents scorching the syrup), return to boil allow to achieve hot break.
4 oz Maltodextrin (45 min)
1.2 oz Saaz Hops (45 min)
0.25 tsp Irish Moss (15 min)
0.8 oz Saaz Hops (5 min)
1 pkt Windsor 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.