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Beer Style: Specialty Beer  (23A)
Recipe Type: all-grain
Yield: 5.5 US gallons

Specialty Beer


Very crisp citrusy ale, golden color, can taste the malts as well as the nice Summit and cascade hops. Loved my extract version so much had to go all-grain and get that sorghum tang out of it.


  • 9 lbs Pale Millet malt (Grouse Malting Co.)*
  • 2 lbs light roast millet malt (Grouse Malting Co.)*
  • 2 lbs Buckwheat Malt (Grouse Malting Co.)
  • 2 lbs Crystal millet malt (Grouse Malting Co.)
  • 1.6 lbs rice hulls (for lauter and sparge)
  • 1tbs 5.2 ph stabilizer
  • 1 oz Summit Pellet hops
  • .50oz 60 minutes
  • .25oz 10 minutes
  • .25oz Knock out
  • 1tbs Irish Moss 10 minutes
  • 4 oz Malto Dextrin 10 minutes.
  • 1 package Safale-05
  • 1 oz Cascade hops (dry-hop in secondary)

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 2 weeks
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.014
Alcohol by Vol: 4.2%
Bitterness IBU: 39.0
Recipe Type: all-grain
Yield: 5.50 US Gallons

Click to Print Recipe


Mash grains using Andrew Laverys Mash regime.
Pre treat water with ph treatment or citric acid. I use 1 tbs 5.2 stabilizer
This is a full boil(7.5 gal) should end up with 5.5 gal into Carboy post boil.
Boil 90*mins and add hops and finings according to above boil times.
Rehydrate dry yeast, 2 cups boiled water cooled to 95-100. Add yeast let soak 15 min stir and let set another 15 min then pitch with 30 min.
Ferment in primary for 2 weeks then rack to secondary and dry-hop with 1 oz Cascade hops for an additional 2 weeks, bottle and condition for at least 10 days and enjoy.
Gravity readings and ABV are for *
*8 lbs pale, 1 lb light roast and a 60 minute boil time*
Changes added should bring OG to around 1.060-1.064