Gluten Free McGee Ale
Homebrew Beer Recipe
Style (BJCP):
Other
Volume in US Gallons:
5 gal
Extract Ingredients:
3.0 lb White Sorghum Syrup
1.0 lb Dry Rice Extract
1.0 lb Amber Belgian Candy Syrup
1.0 lb Rice Flakes (pre-gelatinized)
4.0 oz Maltodextrin
1 tsp Gypsum or Water Salts
1/4 tsp Irish Moss
2 oz Saaz Hops
1 pkt Windsor Yeast
Extract Instructions:
Heat 3 gal H20 to 160F and steep rice flakes for 30 mins, holding liquid around 160F. Remove rice flakes. Heat to boiling. Turn off heat and stir in Sorghum Syrup, Rice Extract, Maltodextrin, and Belgian Syrup. Return to boil and start 45 minute timer.
@ 45 mins (beginning of boil), add 1.2 oz Saaz Hops (bittering), Gypsum (or water salts).
@ 15 mins, add Irish Moss
@ 5 mins, add 0.8 oz Saaz Hops (aroma)
Cool to 80F, pour into sanitized fermenter. Add H20 to reach 5 gal volume and pitch Windsor Yeast. Follow normal fermentation and bottling procedure.
Original Gravity:
1.045
Final Gravity:
1.012
Official HBX Recipe:
yes
Gluten Free McGee v1.0.This is our first version of a gluten-free beer recipe. Login and leave comments if you have suggestions.
~13 IBU.
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