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Beer Style: Herb and Spice
Recipe Type: extract
Yield: 5.2 gallons
Description:
This gluten-free specialty ale blends warming spices, rich fermentables, and layered flavor additions to create a complex and festive beer. Brewed with brown rice syrup as the primary fermentable, it builds a clean gluten-free base that allows ginger, allspice, and cinnamon to shine without overwhelming the palate. Late additions of honey and dark candi sugar deepen the body and add subtle caramel complexity, while cocoa powder and coffee in secondary bring soft chocolate and roasted notes that round out the finish. Balanced with restrained hopping, this recipe showcases the creative potential of gluten-free brewing while delivering a bold, aromatic, and seasonally inspired ale.
Ingredients:
- Fermentable Bill ---------------------------------------
- 8 lbs Brown Rice Syrup
- 1 lb Honey
- 1 lb Dark Candi Sugar
- Hop Bill Summary ---------------------------------------
- 0.25 oz Columbus Hops
- 1 oz Willamette Hops
- Other Ingredients ---------------------------------------
- 0.25 oz Ginger Root
- 0.25 tsp Irish Moss
- 1 tsp Allspice
- 1 Cinnamon Stick
- 1 pkg Windsor Yeast
- Yeast Nutrient
- 1 oz Cocoa Powder
- 0.75 oz Coffee
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.068Final Gravity: 1.016
Alcohol by Vol: 6.8%
Color SRM: 16.7
Bitterness IBU: 12.1
Recipe Type: extract
Yield: 5.2 Gallons
Procedure:
Bring to boil. Remove from heat and add rice syrup (this prevents scorching the syrup), return to boil allow to achieve hot break. Add hops and other ingredients according to schedule.
0.25 oz Columbus Hops (90 min)
0.25 oz Ginger Root (12 min)
0.25 tsp Irish Moss (10 min)
1 tsp Allspice (5 min)
1 Cinnamon Stick (5 min)
1 oz Willamette Hops (flameout)
1 pkg Windsor Yeast
Yeast nutrients per dosing and time addition recommendations
Primary Fermentation
1 lb Honey to primary after 3 days
1 lb Dark Candi Sugar after 6 days
Secondary Fermentation
1 oz Cocoa Powder
0.75 oz Coffee
Bottle condition for 28 days at 52 degrees
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.