Crisp Low Gluten
Pale Ale

  • Homebrew Delicate and light with tropical fruit
  • ABV 3.8%
  • IBU 22
  • OG 1037 SG

By utilising flaked cereals that don’t contain gluten it is possible to drastically reduce the gluten content in beer. In this 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 thirst quencher.

BASICS

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%

METHODS / TIMINGS

Temperatures

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

Timings

MASH:

90 mins

BOIL:

60 mins

STAND:

30 mins

INGREDIENTS

MALTS(kg)%

EXTRA PALE

2.976

75

FLAKED TORREFIED MAIZE

0.544

15

FLAKED TORREFIED RICE

0.375

10

YEAST

SAFALE US-05

HOPS(g)Contribution%Alpha Acid%Addition

PILOT

9.7

30

8.5

Start of boil

JESTER

10.3

30

8

Middle

OLICANA

13.8

40

8

Flame out

HOPS

PILOT

(g)

9.7

Contribution%

30

Alpha Acid%

8.5

Addition

Start of boil

JESTER

(g)

10.3

Contribution%

30

Alpha Acid%

8

Addition

Middle

OLICANA

(g)

13.8

Contribution%

40

Alpha Acid%

8

Addition

Flame out

Mike'S TOP TIP

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.