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Recipe Type: Extract only

• 

  Hoppy to be Gluten-Free Pale Ale

  
  

  This higher IBU's and aroma hops blend well with the sorghum flavor to make a beer reminiscent of Pale Ales brewed in Northern California.

  
  

  Type: Ale

  Style: Gluten Free

  Batch Size: 5 gallons

  Recipe Type: Extract only

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  7.5 lbs	BriesSweet™ White Sorghum Syrup 45DE High Maltose		Gluten Free Syrup
  1 oz	Cascade Hops (6.5% AA)	Beginning of boil
  0.5 oz	Cascade Hops	Boil 5 minutes
  1 oz	Cascade Hops	End of boil
  1 oz	Cascade Hops	Dry hop
  2 pkgs	Nottingham Dry Ale Yeast	Substitute Wyeast 1272GF Gluten-free Yeast
  1 cup	Honey	Bottling

  
  

  Procedures

  1. Bring 4 gallons of water to a boil
  2. Add syrup
  3. Stir vigorously to dissolve
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add finishing hops as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 10 days at 65-70ºF

  Secondary Fermentation: Add dry hops after primary fermentation

  Fermentation Notes: Bottle condition with honey or force carbonate

  Original Gravity: 1.056

  Final Gravity: 1.016

  Alcohol by Weight:

  Alcohol by Volume: 5.2%

  IBU: 37

  Color:

  Tags: