Cream Ale Recipe - RICE AND SWEET POTATO GLUTEN FREE BEER

Recipe Info

Recipe Image

RICE AND SWEET POTATO GLUTEN FREE BEER

by on
All Grain
13 Liter(s)
30.0344 Liter(s)
60 min
75%
Comments  Brew Sessions (0)
Cut sweet potatoes into small cubes. Add 1 gallon tap water and heat to 50C and hold for 30minutes. Drain the cubes and steam with pre-soaked rice and corn grits for 30 minutes until cooked. Chill to 65C and add to previous 1 gallon of potato enzyme water. Mash for 90minutes. Vorlauf until clear. Boil for 60 minutes adding hops as shown below.

Fermentables

% kg fermentable ppg   L   usage  
41% 1.1 Sweet Potatoes (golden) 38
Mash
28% 0.75 Glutinous Rice 38
Mash
28% 0.75 Bob's Mill Corn Grits 37
Mash
4% 0.1 Rolled Oats - US 33
Mash
2.7 kg

Hops

g variety type usage time AA   IBU  
16 Willamette Pellet Boil 60 minutes 5.0 15.8
8 Cascade Pellet Boil 5 minutes 5.8 1.8
24 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safale US-05 81%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

RICE AND SWEET POTATO GLUTEN FREE BEER
Cream Ale
13.00 Gallons Liters
30.03 Gallons Liters  @  60  min
1.049
1.009
4.3° SRM
75%
17.6 IBU (tinseth)
0.36
5.1% ABV
161 per 12oz
Clone This Recipe

Similar Homebrew Recipes

All Grain Recipe
by krause
 
25.3 IBU
4.9% ABV
162 cal.
 
25.5 IBU
5.0% ABV
168 cal.
All Grain Recipe
 
16.8 IBU
5.0% ABV
156 cal.
 
18.2 IBU
4.9% ABV
168 cal.
Feedback