The addition of malted millet, toasted buckwheat and gluten free oats gives the brewer an all grain option for creating gluten free beers with great depth of flavor, excellent color and hop utilization similar to that of their malted barley cousins.
Design2Brew has experimented with with grains for several months and find many recipes you have for traditional all grain beer can be easily adapted for gluten free using the ingredients below. In general add about 25% more ingredients on a per pound basis. For example, if your pale ale recipe calls for 10 pounds of a base malt we recommend you use 12.5 pounds.
We find the Cereal Killer grain mill works well for milling these malted grains. Process the grains twice through the mill to achieve a perfect grist. If you are brewing this for a Celiac suffer you will want to have a dedicated grain mill or else will need to carefully clean and sanitize the mill between uses.
One element which is absolutely essential to successful gluten free all grain brewing is the use of alpha amylase. The recipe below uses the liquid version.
Gluten Free Pale Ale
Grain Bill (1.5 gallon batch)
- 3.0 pounds Pale Malted Millet
- 0.2 pounds Medium Crystal Millet
- 2 gm Magnum: 60 minutes
- 2 gm Northern Brewer: 30 minutes
- 2 gm Cascade: 10 minutes
- 4 gm Cascade: 5 minutes
- Brew in a bag using 3.0 gallons of total water
- Mash in 152 degrees, quickly bring mash to 190 to gelatinize and then let the temperature naturally fall to 152.
- Rest at 152 for 90 minutes stiriring and moving the bag every 15 minutes or so to keep good flow.
- ½ teaspoon Alpha Amylase added at 30 minutes
- Mash out at 168 degrees for 10 minutes
- 60 minute boil
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