Gluten Free All Grain Pale Ale

[mtbskier]

Ok guys I wanted to post the recipe for my first GF AG attempt.

I started with a 1 gallon batch just to get the process down:

2.5 lbs Grouse Pale Millet
0.5 lbs CMC Munich Millet
0.25 lbs CMC Crystal Millet

I used a BIAB method and sparged with colinder before 60 min boil

Mashed at 165 deg for 30 min
Reduced temp to 140 and added enzyme and mashed for 60 min
I added 4 oz of rice syrup solids prior to my boil as I wanted to make sure I hit my TG.

Hop Schedule:

60 0.2 oz Cascade
30 0.2 oz Amarillo
10 0.1 oz Amarillo
5 0.1 oz Amarillo
0 0.1 oz Amarillo
Dry Hop 0.5 oz Amarillo/Cascade

After 11 days activity has basically stopped with everything settled out and i'm at 1.028 which gives me a 6.1% alcohol beer but I was hoping to get it down to 1.02 or lower. I fermented at 65 deg F and have raised the temp to 70 and gave the fermenter a swirl. Any suggestions on how to get it to drop a few more points? Possibly add some more yeast or enzyme? For any of you that have tried AG brewing what FGs have you been getting?

I'm pretty excited about the efficiency that I got using the BIAB process. I tasted the hydrometer reading and it was good and surprisingly did not seem too sweet even at 1.028. I definitely overshot my OG for a pale ale but that's a good problem to have and will just yield a higher alcohol beer

I'll post pics and comments on how it turns out..any suggestions/thoughts would be welcomed.

 

[Osedax]

Well, we need a little more info to really help. What enzyme did you use? What yeast? Backtracking the gravity gives a starting gravity of 1.074. Is that about right? That gives a total system efficiency of 86%! Thats really good for BIAB. Impressive stuff. Was it right on 1 gallon?

It sure seems like your done though. After 11 days you might drop one or two points but it should be mostly done. Obviously, take multiple hydro samples over the course of a few days to confirm. I've had some long fermentation before. 165F is a really high sacc temp. Very close to denaturing enzymes at 168F. Definitely don't add enzymes. There is almost no way to stop them at this point. It might overly thin your beer out.

All in all, I say you had a great success! Condition it and drink. FYI, you might be able to call this thing an AIPA if you care to put it in a category. Pictures would be awesome. Would love to hear how this comes out.

 

[Cainepolo12]

Adding enzyme won't do anything. Have you racked to secondary? You might drop another .002 or so. What kind of yeast did you use?

 

[Cainepolo12]

Also, how are you measuring mash temp?

 

[mtbskier]

I used safe ale S-05.

OG was 1.074
The enzyme was SEBrew-L

It's still in primary....how will racking to secondary drop points?

 

[mtbskier]

I measured mash temp using a dial and digital thermometers

 

[Cainepolo12]

You can get a little bit of reactivation when you rack off the cake. I'm assuming this is Grouse malt since you're using sebrew. Looks like you're probably done. I'm surprised you're still that high with 05. My all grains with that average about 82% attenuation and about 75 w extract.

 

[mtbskier]

It's not nearly as dark a the photo shows, more of a coppe color but I'm impressed given I used no candy syrup this color is all from the grain bill and yes I was very close to 1 gallon maybe just a big ober

 

[mtbskier]

Update on this beer....I let it sit 6 weeks and this turned out great.

Best GF HB I have done and possibly the best GF beer I have ever had. No off flavors and a nice maltiness with a bit of sweetness and nice hopiness.

The malted millet defiantly adds a maltiness that was missing in my extract beers. I'm really excited to try other recipes as well as tweak this one and try other hop combos.

If I did not know this beer was GF it would be hard to tell the difference when compared to a barley beer


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