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Gluten Free McGee Ale

Homebrew Beer Recipe

jocelyn
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Joined: 2009-04-29
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Submitted by jocelyn on Wed, 12/16/2009 - 18:57
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 Belgian Candy Syrup
1.0 lb Rice Flakes (pre-gelatinized)
4.0 oz Maltodextrin

optional: 1/4 tsp Irish Moss

2 oz Liberty Hops or German Tettnang
1 pkt Windsor Yeast

Buy the Ingredient Kit Here.

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 1.5 oz Hops (bittering)
@ 15 mins, add Irish Moss (optional)
@ 5 mins, add 0.5 oz 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.

Final Gravity: 
1.012
Original Gravity: 
1.045
IBU: 
13
Official HBX Recipe: 
yes
5
Your rating: None Average: 5 (1 vote)

Comments

Props.

Submitted by aquilegia on Mon, 07/11/2011 - 18:51.

This was the second batch of homebrew I have made. My housemate, who is gluten intolerant said that this was the best gluten free beer she's had! Great recipe.

good to hear

aj's picture
Submitted by aj on Mon, 12/12/2011 - 23:09.

We made multiple revisions and tastings of this recipe and finally ended up with this winner. Quite tasty. Even for people who aren't gluten intolerant, this is a new take on beer that is refreshing and different.

Full wort boil OK?

Submitted by BeerGasm on Fri, 01/13/2012 - 20:19.

I prefer full wort boils. Would that be ok to adjust my water accordingly for this? Thanks

yes

Submitted by admin on Sat, 01/14/2012 - 10:35.

Yes you can boil the full volume of liquid if you want.