Gluten Free Half/Half - Beer Recipe - Brewer's Friend

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Gluten Free Half/Half

211 calories 20.4 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.106 (recipe based estimate)
Post Boil Gravity: 1.233 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday February 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free 37 1.5 37.5%
4 lb Brown Rice Syrup - Gluten Free4 lb Brown Rice Syrup - Gluten Free 44 2 45.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 11.4%
8 oz Maltodextrin8 oz Maltodextrin 39 0 5.7%
8.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 20.91 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool 30 min 6.81 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 First Wort 0 min 16.1 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lemon peel Flavor Boil 30 min.
1 oz Bitter Orange Peel Flavor Boil 30 min.
1 each Whirlfloc Water Agt Boil 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 212g       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 2.38 9.5  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume 3 12  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.04 16.2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.42 25.7
Equipment Profile Used: System Default
"Gluten Free Half/Half" American Pale Ale beer recipe by GFBeerGuy. Extract, ABV 6.45%, IBU 43.83, SRM 7.5, Fermentables: (White Sorghum Syrup - Gluten Free, Brown Rice Syrup - Gluten Free, Belgian Candi Syrup - D-45, Maltodextrin) Hops: (Centennial, Cascade) Other: (Lemon peel, Bitter Orange Peel, Whirlfloc)
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  • Last Updated: 2021-03-24 22:22 UTC