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Gluten Free American IPA

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Gluten Free American IPA

back to search Back to Search  Style Details 

Beer Style: American IPA (14B)
Recipe Type: partial mash
Yield: 5 US gallons

American IPA

Description:

2nd Place Winner 2012 - Jackson County Harvest Festival
"Specialty" category which included predominately non gluten free beer!

An earthy and American hop aroma, dark copper color, smooth medium body with complex mix of citrusy and good tannic flavors.

Ingredients:

  • 5 lbs medium roasted chestnut chips steeped at 160-170 degrees for 24 hours w/ amylase and pectinase
  • 2 cups medium roasted oats and 2 cups medium roasted millet steeped with 2 cups non-roasted oats at 160-170 degrees for 30 min prior to boil and before adding fermentable syrups
  • 3 1/2 lbs Sorghum Syrup (prior to boil)
  • 1 lb 5 oz Rice Syrup (prior to boil)
  • 6 oz Molasses (prior to boil)
  • 8 oz Belgian Dark Candi Sugar (prior to boil)
  • 1 lb Light Corn Syrup (prior to boil)
  • 2 oz Cluster Hops (60 min)
  • 1 tsp Gypsum (60 min)
  • 0.5 oz Cascade Hops (15 min)
  • 0.5 oz Fuggles Hops (15 min)
  • 1 tsp Diammonium Phosphate (DAP) (15 min)
  • 1 tsp Irish Moss (15 min)
  • 0.5 oz Cascade Hops (1 min)
  • 0.5 oz Fuggles Hops (1 min)
  • 1 pkg US-05 Yeast
  • Dry Hopping:
  • 1 oz Cascade Hops

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.048
Final Gravity: 1.006
Alcohol by Vol: 5.5%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Chestnut chip mashing instructions: Heat 5 gallons of water to about 160-170 degrees and add bag with chips to pot. Add pectinase and amylase per manufacture's directions. Chestnuts are really a fruit and the pectinase will create a much clearer end product by dissolving suspended pectins. Add water needed to fill brewing pot. Allow to soak 12-24 hours [24 is better] to obtain maximum enzyme action. During soak, raise and lower grain bag a couple times an hour when possible to get maximum sugar extraction. At the end of the soak you should have a brix of 4-5%. Remove the chip bag and allow to drain as much as possible back into pot. You will lose 3-4 quarts of fluid aborbed into chips.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops, finings and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Allow bottle conditioning for three weeks

Source:

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