Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
By utilising flaked cereals that don’t contain gluten it is possible to drastically reduce the gluten content in beer. In this homebrew recipe, we use our flaked rice and maize which have been pre-cooked in our torrifying process. The result is a very light beer in colour and body with a delicate hop bitterness from some new UK varieties. This is a real summer beer, thirst quencher.
BATCH SIZE FERMENTER:
25 l
BATCH SIZE BOIL:
27.75 l
ORIGINAL GRAVITY:
1037 SG
FINAL GRAVITY:
1008 SG
IBUs:
22
COLOUR (EBC/SRM):
6.4 / 3.2
BREWHOUSE EFFICIENCY:
80%
MASH TEMP:
65°C / 149°F
FERMENTATION TEMP:
21°C / 70TAR°F
TARGET ATTENUATION:
81%
MASH LIQUOR VOL (LITRES):
10.5
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
90 mins
BOIL:
60 mins
STAND:
30 mins
EXTRA PALE
2.976
75
FLAKED TORREFIED MAIZE
0.544
15
FLAKED TORREFIED RICE
0.375
10
SAFALE US-05
PILOT
9.7
30
8.5
Start of boil
JESTER
10.3
8
Middle
OLICANA
13.8
40
Flame out
Mash this brew for 90 minutes and send the finished beer away to Murphy & Son, Brewlab or SureBrew for a gluten test, it must be below 20ppm to be safe to drink for Coeliacs.
