Back to SearchThere's a Hole in the Buckwheat Ale
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Beer Style: American Pale Ale, Classic English Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
A clean, approachable gluten-free pale ale brewed with malted buckwheat and rice syrup, delivering a smooth body and balanced hop character. This recipe showcases how alternative grains can create classic ale flavor, making it an excellent choice for brewers seeking reliable, flavorful gluten-free beer.
Ingredients:
- Grain Bill ---------------------------------------
- 3 lbs Pale Buckwheat Malt
- Fermentable Bill ---------------------------------------
- 6 lbs Rice Syrup
- 1 cup Corn Sugar
- Hop Bill Summary ---------------------------------------
- 1 oz Saaz Hops
- 1 oz Hersbrucker Hops
- Other Ingredients ---------------------------------------
- 1 pkg Ale Yeast
Additional Instructions
Primary Ferment: 10 days at 68 degreesSecondary Ferment: 10 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:
Steep milled malt 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 rice syrup and corn sugar (this prevents scorching the syrup), return to boil allow to achieve hot break.
0.25 oz Saaz Hops (30 min)
0.25 oz Hersbrucker Hops (30 min)
0.25 oz Saaz Hops (15 min)
0.25 oz Hersbrucker Hops (15 min)
0.50 oz Hersbrucker Hops (flameout)
1 pkg Ale 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 LHS or grocery store.