I recently tried my hand at brewing a gluten free pale ale around the beginning of the month and it went decently. I brewed this with malted millet only, I just hope it tastes as good as it smells. I didn't get the efficiency I was hoping for but 1.030 for an all grain with home malted and roasted gluten free grains isn't bad, IMO. The color was a bit darker than I would have liked but I think it will be ok, but the one thing that bothers me is the amount of sediment in the fermenter (the stuff at the bottom is all sediment from the cold break) maybe next time I will whirlpool and not be lazy. Hard to not get lazy after brewing for 8+ hours though... I added some amylase enzymes to my mash but the mash temp was off by about 3 - 4 degrees for 90% of the mash time (90 minutes) so i'm not so sure what lead to my lack of efficiency but I plan to figure it out by re-brewing this same recipe until I get it 100% spot on. I also plan to try this with only water, grains, hops, and yeast, no other additives (maltodextrin and such). my experience with brewing is limited and I am willing to take any pointers and tips as well as constructive critisism to expand my understanding with brewing.
6 lbs 1.6 oz Millet Pale Malt (1.0 SRM) 83.0 %
12.0 oz Millet crystal malt (75.0 SRM) 10.2 %
8.0 oz millet munich malt (20.0 SRM) 6.8 %
0.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 min
0.50 oz Northdown [8.50 %] - Boil 60.0 min
0.50 oz Goldings, East Kent [5.00 %] - Aroma Steep 30.0 min
0.50 oz Northdown [8.50 %] - Aroma Steep 30.0 min
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.00 tsp Yeast Nutrient (Primary 3.0 days)
fermentation temp is 64.4 - 65 F.