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Gluten Free Amber Ale

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Gluten Free Amber Ale

back to search Back to Search  Style Details 

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

American Amber Ale

Description:

2nd Place Winner 2013 - Jackson County Harvest Festival - Gluten Free Beer Category
Amber ale made from roasted chestnut chips and oats. Very full bodied beer with beautiful amber color and well balanced flavor.

Ingredients:

  • 2.5 lbs dark roasted chestnut chips steeped at 160-170 degrees for 24 hours w/ amylase and pectinase
  • 3 lbs 8 oz Sorghum Syrup (prior to boil)
  • 1 lb Dark Candi Sugar (prior to boil)
  • 2 lbs Dark Corn Syrup (prior to boil)
  • 0.5 oz Centennial and/or Amarillo Hops (60 min)
  • 0.5 oz Cascade and/or Amarillo Hops (30 min)
  • 0.5 oz Cascade and/or Amarillo Hops (10 min)
  • 1 tsp Irish Moss (10 min)
  • 1 pkg Nottingham Yeast

Additional Instructions

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

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 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.

Source:

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