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Gluten Free Spring Ale
Blonde Ale • Extract • 4.5 gal
a light pale gluten free ale
March 9, 2010 am 12:47am
0.0/5.0 0 ratings
Ingredients (Extract, 4.5 gal)
- 3 lbs
Rice Syrup
Rice Syrup
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- 1.3 lbs
Millet Raw
Millet Raw
used in traditional beer brewing
- 3 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- 1 oz
Hallertau - 3.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1/2 oz
Hallertau - 3.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1/4 tsp
Corriander crushed - 15 mins (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 1.5 ml
Convertase AG-300 - in mash, 144 F (omitted from calculations)
Convertase AG-300
a liquid fungal glucoamylase for the creation of light beers, Convertase AG-300 is used to rapidly break down the 1-4 glucosodic bonds, and, at a slower rate, the 1-6 bonds in liquefied starch. Recommended usage is in the fermenting vessel. Optimum temp. is 60deg C, range 10 to 70 deg. C. Note that glucoamylase will convert all starches to glucose. Care must be taken to isolate this enzyme in the brewery. Contamination of other beers can cause sweetening of product during storage, and even after bottling.
-
Lallemand 3767 Windsor
Lallemand 3767 Windsor
Estery to palate and nose, slight fresh yeast flavor. Ales are described as full-bodied, fruity English Ales.
Notes
Wow, millet is an option. Cool! The millet was malted (inexpertly) and quite undermodified; kilned to the low end of Pale. Modified mash procedure including pre-steep, reservation of enzyme liquids, boiling the grain, and mash with reserved liquid and Convertase enzymes. Be sure to check the mash pH; these enzymes work best a little lower than 5.2 and I usually set it about 4.8-5. One of the "rice syrup" entries was sorghum syrup, which is about 3-4 L so this will be darker than advertised.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 1.9 SRM | 3 - 6 | |
| Alcohol: | 5.4% ABV | 3.8% - 5.5% | |
| Bitterness: | 18.6 IBU | 15 - 28 | |
Discussion
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