Description:

Andrew Lavery’s Australian GF Beer is a thoughtfully designed gluten-free pale ale that blends buckwheat and millet malts with honey, rice syrup, and Belgian candi sugar to create a crisp, flavorful, and highly drinkable beer. A carefully structured multi-step mash maximizes fermentability and efficiency without relying on barley or wheat. Classic Goldings hops provide smooth bitterness, while grapefruit peel and coriander add bright citrus and subtle spice. Designed specifically for gluten-free brewers, this recipe showcases how layered techniques and alternative grains can produce a clean, balanced, and expressive gluten-free ale.

Ingredients:

• 3.5 lbs Buckwheat pils malt
• 3.5 lbs Millet pils malt
• Mash grains with 13 quarts water at 140 degrees for 15 min.
• Drain 3 quarts, set to side and cool to 100 degrees.
• Add 3 quarts boiling water and boil at 185 degrees for 30 min.
• Add 3 quarts cold water, 1 lbs rice hulls and 3 quarts previously set to side.
• Boil at 145 degrees for 90 min.
• Increase to 158 degrees for 30 min, then sparge at 165 degrees.
• Boil wort (90 min)
• 2 lbs Honey (60 min)
• 1 lbs Rice syrup (60 min)
• 1.5 lbs Belgian candi sugar (60 min)
• 0.5 oz Goldings Hops (60 min)
• 0.5 oz Goldings Hops (45 min)
• 0.5 oz Goldings Hops (30 min)
• 1 oz Dried grapefruit peel (15 min)
• 2 oz Crushed coriander (15 min)
• 1 tsp Irish Peet Moss (15 min)
• 1 pkg Fermentis Safale K-97 gluten free yeast

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 3 - 5 days at 68 degrees

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: www.ehow.com/how_5909215_make-gluten-beer-recipe.html