Pale Ale (gf) Recipe
Recipe information
Make Pale Ale (gf) in just 3h . Ghostfish ‘Vanishing Point’
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Ingredients
Brew Ingredients
Brewing Instructions
1. Mashing
In a large brew kettle, heat 6 liters of water to about 165°F (74°C). Add the gluten-free pale malt and gluten-free crystal malt to the kettle and stir well to mix. Maintain the temperature at around 150-155°F (65-68°C) for 60 minutes to allow the grains to steep.
2. Boiling
After mashing, raise the temperature to a boil. Once boiling, add 1 cup of gluten-free hops and boil for 60 minutes. Add the remaining hops in the last 15 minutes of the boil.
3. Cooling
After the boil is complete, cool the wort quickly to around 70°F (21°C) using an immersion chiller or an ice bath.
4. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top and seal with an airlock. Ferment for approximately 1-2 weeks at around 68°F (20°C).
5. Bottling
Once fermentation is complete, dissolve 1 cup of priming sugar in 2 cups of boiling water. Add this solution to the beer before bottling to carbonate. Fill sanitized bottles and cap them.
6. Aging
Let the bottles sit at room temperature for another 1-2 weeks to carbonate. After that, refrigerate and enjoy your gluten-free pale ale!
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