This recipe is from Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer by Robert Keifer.
Gluten-Free Brewing discusses gluten-free ingredients, ancient grains, and adjuncts. This book explores how today’s malted and roasted gluten-free grains can be used to brew to-style beers. Readers will learn about different mashing techniques, and how various ingredients and enzymes can deliver specific flavors in beer. Recipe formulation and fermentation challenges, as well as flavor, body, head retention, and color considerations, are all covered. Includes more than 30 tested recipes to help brewers learn to brew full-flavored, world-class gluten-free beers.
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I grew up in Northern California and my first Craft beer experience was Sierra Nevada Pale Ale. When I think of pale ale (yes, some British ales that I have tried come to mind) I always compare them to Sierra Nevada Pale Ale. It took about 20 iterations of this recipe and process to dial it in. I can honestly say, this is about as close as I’ve been able to come to being able to clone Sierra Nevada Pale Ale’s unique taste that has never let me down.
This recipe is from Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer by Robert Keifer.
Gluten-Free Brewing discusses gluten-free ingredients, ancient grains, and adjuncts. This book explores how today’s malted and roasted gluten-free grains can be used to brew to-style beers. Readers will learn about different mashing techniques, and how various ingredients and enzymes can deliver specific flavors in beer. Recipe formulation and fermentation challenges, as well as flavor, body, head retention, and color considerations, are all covered. Includes more than 30 tested recipes to help brewers learn to brew full-flavored, world-class gluten-free beers.
* * *
I grew up in Northern California and my first Craft beer experience was Sierra Nevada Pale Ale. When I think of pale ale (yes, some British ales that I have tried come to mind) I always compare them to Sierra Nevada Pale Ale. It took about 20 iterations of this recipe and process to dial it in. I can honestly say, this is about as close as I’ve been able to come to being able to clone Sierra Nevada Pale Ale’s unique taste that has never let me down.
Ingredients:
- FERMENTABLES
- 3.0 lb. (1.36 kg) Eckert de-hulled pale rice malt
- 5.0 lb. (2.37 kg) Eckert biscuit rice 5°L
- 1.5 lb. (0.68 kg) Grouse Vienna millet malt
- 1.5 lb. (0.68 kg) Grouse pale buckwheat malt
- 0.5 lb. (0.23 kg) Grouse Dutch Roast millet malt
- 0.5 lb. (0.23 kg) Grouse roasted Cara Millet malt
- ENZYMES
- 12.25 mL Termamyl SC DS (equivalent to 1.02 mL/lb. grain, or 2.25 mL/kg)
- 15 mL SEBAmyl L (1.25 mL?lb. grain, or 2.75 mL/kg)
- HOPS
- 1 oz. (28 g) Cascade (6.5% AA) @ 60 min.
- 1 oz. (28 g) Cascade (6.5% AA) @ whirlpool for 20 min., 180°F (82°C)
- 1 oz. (28 g) Cascade (6.5% AA) dry hop (3 days before cold crash)
- YEAST
- 1 package (11.5 g, 0.4 oz.) Fermentis SafAle S-04
Specifications:
Yield: 5 U.S. gallons (18.9 L)
Original Gravity: 1.058 (14.3° P)
Final Gravity: 1.016 (4.1° P)
ABV: 5.5%
IBU: 40
SRM: 9-10
Directions:
- Heat 22.05 qt. (20.87 L) strike water and mash in with all grains to achieve a mash temperature of 195°F (91°C). Add Termamyl SC DS and rest for 20 min.
- Recirculate mash liquid to lower the temperature or add 1.0 gal (3.79 L) of room-temperature water to the mash to bring the temperature down to 155°F (68°C). Add SEBAmyl L and rest for 30 min.
- Vorlauf until clear then transfer to the boil kettle.
- Boil for 60 min., adding hops per schedule, then cool the wort to 68°F (20°C).
- Pitch yeast and ferment for 2 weeks at 68°F (20°C). Once airlock action is one bubble every 30-45 seconds, dry hop with Cascade and let sit for 3-5 days.
- Cold crash until beer is clear. For extra clarity, add Biofine at time of cold conditioning.
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