Gluten Free IPA (1 ratings)

Extract Recipe

Submitted By: ryantipton (Shared)
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Brewer: Ryan
Batch Size: 3.00 galStyle: American IPA (21A)
Boil Size: 5.62 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: 15 Gallon BoilerMaker™ (10 gal/ 38 L)
Bitterness: 111.7 IBUsBoil Time: 60 min
Est OG: 1.065 (15.8° P)
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 gal Ideal water for Hoppy Beers (IPA, Pale Ale) Water 1
6 lbs 9.60 oz BriesSweet White Sorghum Syrup (Briess) (2.3 SRM) Extract 2
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 3
0.33 oz Amarillo [9.2%] - Boil 30 min Hops 4
1.00 Whirlfloc Tablet (Boil 15 min) Misc 5
0.33 oz Centennial [10.0%] - Boil 15 min Hops 6
0.33 oz Simcoe [13.0%] - Boil 5 min Hops 7
0.33 oz Amarillo [9.2%] - Boil 0 min Hops 8
0.33 oz Centennial [10.0%] - Boil 0 min Hops 9
0.33 oz Simcoe [13.0%] - Boil 0 min Hops 10
1.0 pkgs California Ale (White Labs #WLP001) Yeast 11
0.66 oz Cascade [5.5%] - Dry Hop 0 days Hops 12
0.66 oz Columbus (Tomahawk) [14.0%] - Dry Hop 0 days Hops 13
0.66 oz Simcoe [13.0%] - Dry Hop 0 days Hops 14

Taste Notes

Book says: Lacking in malt flavor (becuase the gluten free syrup). It’s intense hop character makes up for the deficiency. This brew has a huge hop aroma and flavor, with a crisp bitterness.

Notes

Recipe is from the Homebrew Beyond The Basics book by Mike Karnowski. The recipe is for a 3 gallon Gluten Free IPA TARGETS Yield: 3 gallons OG: 1.066 FG: 1.010 IBU: 70 INSTRUCTIONS Whirlfloc at 30 minutes Wort chiller in at 15 minutes Ferment at 60 F for one week then let it warm up to 70 F for another week. Add dry hops after primary fermentation slows down (usually after five to seven days). ————————————————————————————— Dry hopped into secondary on: BRIX measurement during secondary transfer: Dropped to freezing for transfer on: Kegged on: BRIX measurement at kegging:

Ratings

by ryantipton

This is ridiculously good! Blows my mind that this is gluten free!

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