Back to SearchRed Millet Pale Ale
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Beer Style: American Pale Ale, Classic English Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
A bold, hop-forward gluten-free ale brewed with malted red millet and flaked corn for a clean, fermentable base and smooth body. Sorghum syrup boosts gravity while keeping the profile light and crisp, allowing layered hop character to shine. Magnum and Perle provide firm bitterness, while late additions of Willamette and Cascade deliver floral, citrus, and subtle spice notes. Finished with dry hopping for added aroma, this recipe showcases how gluten-free grains and extracts can produce a balanced, flavorful beer. Perfect for brewers looking to explore classic hop-forward styles using 100% gluten-free ingredients.
Ingredients:
- Grain Bill ---------------------------------------
- 10 lbs Pale Millet Malt
- 1 lb Flaked Corn
- Fermentable Bill ---------------------------------------
- 3 lbs Sorghum Syrup
- Hop Bill Summary ---------------------------------------
- 1 oz Magnum Hops
- 0.75 Perle Hops
- 2 oz Willamette Hops
- 1 oz Cascade Hops
- Other Ingredients ---------------------------------------
- 1 Whirlfloc tablet
- 1 pkg Nottingham Ale Yeast
- DISCLAIMER: We are not aware of any manufacturer that claim their flaked corn is free from cross-contamination.
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: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil and achieve hot break. Maintain rolling boil.
1 oz Magnum Hops (60 min)
0.75 Perle Hops (60 min)
3 lbs Sorghum Syrup (30 min; careful not to scorch)
1 Whirlfloc tablet (30 min)
1 oz Willamette Hops (15 min)
1 oz Willamette Hops (flameout)
1 pkg Nottingham Ale Yeast
Dry Hopping:
1 oz Cascade Hops