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Gluten Free Brown Ale

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Gluten Free Brown Ale

back to search Back to Search  Style Details 

Beer Style: American Brown Ale (10C)
Recipe Type: partial mash
Yield: 5 US gallons

American Brown Ale


3rd Place Winner 2013 - Jackson County Harvest Festival - Gluten Free Beer Category

Brown ale made from roasted chestnut chips, oats, buckwheat and millet; and molasses. Very full bodied beer with earthy and sweet tones.


  • 2.5 lbs dark roasted chestnut chips steeped at 160-170 degrees for 24 hours w/ amylase and pectinase
  • 2 cups medium roasted buckwheat and 2 cups medium roasted millet steeped with 1 lb light roasted oats at 160-170 degrees for 60 min prior to boil
  • 3 lbs 8 oz Sorghum Syrup (prior to boil)
  • 24 oz Molasses (prior to boil)
  • 2 lbs Dark Corn Syrup (prior to boil)
  • 1 oz Northern Brewer Hops (60 min)
  • 0.75 oz Cascade Hops (15 min)
  • 1 tsp Irish Moss (15 min)
  • 1 pkg Windsor Yeast

Additional Instructions

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

Click to Print Recipe


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 absorbed into chips.

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

Add hops and finings according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Add 8 oz malto-dextrine when bottling, allow bottle conditioning for three weeks.

Brewing notes: Adapted from 'Lancaster Dark Ale' and Trails End Chestnuts 'Chestnut Beer'; produces a lot of trub, recommend starting with 6 gallons in primary with target of 5 gallons for bottling