The Weiss Guys BrewBlog > Recipes > Basic Gluten-Free Beer [American Amber Ale]

Recipe: Basic Gluten-Free Beer

Specifics

Style:

American Amber Ale — BJCP Style Information

Category:	American Ale
Number:	10B

Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).

Commercial Examples: North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber.

Contributor:

Nicholas Trandem

Yield:

5 gallons

Color (SRM/EBC):

5.6/11

Bitterness:

46.5 IBU (Tinseth)

BU/GU

1.26

Calories:

122 (12 ounces)

ABV:

3.7%

ABW:

2.9%

OG:	1.037
OG (Plato):	9.27° P
FG:	1.009
FG (Plato):	2.31° P
Real Extract:	3.56° P
App. Atten.:	75.1%
Real Atten.:	61.5%

General Information

Method:	Extract
Source:	WikiHow

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

7.00 pounds

Sorghum Syrup (Gluten Free)

100% of grist

7.00 pounds

Total Extract Weight

100% of grist

Hops

2.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

6% Leaf @ 60 minutes
Type: Bittering
Use: Boil

12 AAUs

2.00 ounces

Total Hop Weight

12 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	British Ale
Manufacturer:	White Labs
Product ID:	WLP005
Type:	Ale
Flocculation:	High
Attenuation:	70%
Temperature Range:	67–74°F
Amount:	35 ml

Fermentation

Primary:	14 days @ 68° F
Secondary:	14 days @ 68° F
Age:	90 days @ 68° F

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