Description:

Ale made with beets and buckwheat, and light brown sugar

Ingredients:

• 7 lbs (weight before malting) Malted Buckwheat (mash/sparge)
• 0.5 lb Rice Hulls (mash/sparge)
• 7 lbs Beets, peeled and grated (mash/sparge)
• 0.5 oz East Kent Golding Hops (60 min)
• 0.5 oz Amarillo Hops (30 min)
• 0.5 oz Amarillo Hops (flameout)
• 5 cups packed light brown sugar (flameout)
• 1 pkg Nottingham Ale Yeast

Additional Instructions

Primary Ferment: 14 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: realhomebrew.com/2012/07/09/gluten-free-brewing-and-recipes/ (recipe is from "The Brooklyn Brew Shop's Beer Making Book")