First off, hi everybody! First time posting. I have been following this forum for awhile now but, now I wanna get involved. Great forum with great tips. I've used most of the info here to help create my recipes.
I have been brewing all grain gluten free for a little bit now (still new to it). Thought I would share a recipe and see what you guys think.
Depth Charge Pale Ale
Style: Pale Ale / IPA (it borders both)
Yeast: US-05 dry
Batch Size (Gallons): 5
Original Gravity: 1.050(Efficiency is all over the place with GF)
Final Gravity: 1.010
Boiling Time (Minutes): 60
Primary Fermentation: 14 days @ 63 F (My Basement is chilly in the winter)
Dry Hop 1 oz Amarillo Leaf for 7-10 days after vigorous fermentation has ended
Ingredients Amount Item Type
4.00 lb Quinoa
2.00 lb Munich Roasted Quinoa
2.00 lb Buckwheat
2.00 lb Red Millet
1.00 lb Eucalyptus Honey
4.00 oz Lactose
1.00 oz Citra
1.00 oz Simcoe
1.00 oz Amarillo
Beta Glucanase rest at 113 F for 20 min
Beta Amaylase rest at 140 F for 20 min
Saccharification rest at 152 F for 60 min
I haven't tried a single infusion mash yet. The recipe could work just as well with just a sacc rest. I would mash high. Higher then I did.
60 min Boil
FWH- .25oz citra and .25oz simcoe
20- .25oz citra and .25oz simcoe
5- .25oz citra and .5oz simcoe
FO- honey and .25oz citra
Dry hop- 1oz Amarillo Leaf for 7 days
All the grains are from Colorado Malting Co. There are a few revisions I will make the next time I do this but this is the recipe I used.
(Quinoa is probably close. CMCs millet is definitely that low. Buckwheat just isn't gelatinized at that low of a temp)
Hopefully this helps. I'm open to any questions, suggestions, or criticisms.
This is a pic from my first attempt. My current revision looks and tastes much better.