The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Brewing great-tasting gluten-free beer is, in fact, possible!
Beers made with malted barley, wheat, and rye are full of gluten, so beer lovers who are gluten intolerant or have celiac disease often avoid beer. Fortunately, homebrew ingredients don’t begin and end with these familiar grains! This gluten-free stout recipe uses ingredients like millet, buckwheat, and rice.
Learn more about gluten-free brewing in the article “Gluten-free Homebrew: All You Need to Know to Get Started” by Clint Cherepa (featured in the November/December 2017 issue of Zymurgy magazine).
- MALTS AND SUGARS
- 7 lb. (3.28 kg) pale millet malt
- 5 lb. (2.27 kg) pale buckwheat malt
- 2 lb. (907 g) biscuit rice malt
- 8 oz. (227 g) chocolate roast millet
- 8 oz. (227 g) dark rice malt
- 4 oz. (113 g) Gashog rice malt
- 1 lb. (454 g) Belgian candi syrup D-180 (add to secondary)
- 0.5 oz. (14 g) CTZ, 14% a.a. @ 90 min
- 0.5 oz. (14 g) Willamette, 5.5% a.a. @ 10 min
- Fermentis Safale S-04 English Ale
- ADDITIONAL ITEMS
- 1 tsp. (5 mL) amylase enzyme added to mash
- 0.25 tsp. (2 g) Irish moss @ 10 min
- 1 tsp. (5 mL) yeast nutrient @ 10 min
- 3.75 oz. (106 g) corn sugar if bottling
Yield: 6 gallons (22.7 L)
Original Gravity: 1.070 (17 P)
Final Gravity: 1.014 (3.6 P)
Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F (19° C), pitch yeast, and ferment for 4 days. Rack to secondary and add Belgian candi syrup. Allow beer to achieve final gravity before bottling or kegging.
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