Description:

Adapted from “Bill’s Farmhouse Ale” on HomebrewersAssociation.org, this gluten-free beer recipe preserves the spirit of the original while making thoughtful substitutions. The wheat and flaked oats are replaced with Biscuit Rice Malt to maintain body and fermentability. An alternative option uses Biscuit Rice Malt and flaked quinoa, with proper starch conversion required to extract fermentable sugars. True to the BJCP farmhouse style, this gluten-free beer is refreshing, highly attenuated, dry, and effervescent—showcasing how classic styles translate beautifully to gluten-free brewing.

Ingredients:

• Pale Rice Malt 12.00 lb (65%) Mash
• Vienna Millet Malt 4.00 lb (22%) Mash
• Biscuit Rice Malt 2.50 lb (14%) Mash
• Hallertau (IBU: 13.7) 1.00 oz (50%) Pellet Boil 60 min
• Hallertau (IBU: 5.3) 0.50 oz (25%) Pellet Boil 30 min
• Hallertau (IBU: 2.5) 0.50 oz (25%) Pellet Boil 10 min
• Orange Peel, Bitter 0.5 oz Boil 10 min
• 1 pkg Lallemand Farmhouse Yeast

Additional Instructions

Primary Ferment: 7 - 10 days
Secondary Ferment: 7 - 10 days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.012
Alcohol by Vol: 5.4%
Color SRM: 5.4
Bitterness IBU: 21.5
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from homebrewersassociation.org