Uprooted Fruited Sour is a bright, fruit-forward gluten-free sour ale with a crisp, refreshing finish and approachable acidity. A light partial mash of Pilsner millet and biscuit rice malt supports a clean sorghum extract base, allowing the fruit character and gentle tartness to take center stage. Fermented with a blend of CellarScience CALI and Sourvisiae yeast, this easy-drinking sour delivers balanced acidity, vibrant aroma, and exceptional drinkability. Whether enjoyed on a warm afternoon or shared with friends, it's a refreshing introduction to modern gluten-free sour brewing.
Ingredients
Grain Bill
- 0.75 lb Pilsner Millet Malt
- 0.25 lb Biscuit Rice Malt
Fermentables
- 6.60 lb BriesSweet Sorghum Extract 45DE
Hops
- 1.00 oz Hallertauer Mittelfrüh Hops (30 min)
Other Additions
- 1 Whirlfloc Tablet
Yeast
- 1 packet CellarScience CALI
- 1 packet Sourvisiae
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our partial mash brewing tutorials for mash procedures. Pitch CellarScience CALI and Sourvisiae at a recommended ratio of approximately 4:1 to 3:1. Follow the yeast manufacturers' recommendations for fermentation and temperature control.
This recipe is also available as a complete gluten-free beer kit with pre-milled malt.
Beer at a Glance
| Beer Style: | Fruited Sour Ale |
| Recipe Type: | Partial Mash |
| Yield: | 5 Gallons |
| IBU: | 11.9 |
| SRM: | 6.7 |
| OG: | 1.042 |
| FG: | 1.009 |
| ABV: | 4.3% |