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%
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

41% - Sweet Potatoes (golden)
1.1
38
5
Mash
28% - Glutinous Rice
0.75
38
1
Mash
28% - Bob's Mill Corn Grits
0.75
37
1
Mash
4% - Rolled Oats - US
0.1
33
2
Mash

Hops

Willamette
16
Pellet
Boil
60 min(s)
5
15.8
Cascade
8
Pellet
Boil
5 min(s)
5.8
1.8

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

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 Batch Size
  • 30.03 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.009 FG
  • 17.6 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 4.3° SRM Color
  • 75% Efficiency
  • 5.1% ABV Alcohol
  • 161 per 12oz Calories
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