Description:

Ale made with a buckwheat and millet mash, and honey, rice syrup and Belgian candi sugar

Ingredients:

• 3.5 lbs Buckwheat pils malt
• 3.5 lbs Millet pils malt
• Mash grains with 13 quarts water at 140 degrees for 15 min.
• Drain 3 quarts, set to side and cool to 100 degrees.
• Add 3 quarts boiling water and boil at 185 degrees for 30 min.
• Add 3 quarts cold water, 1 lbs rice hulls and 3 quarts previously set to side.
• Boil at 145 degrees for 90 min.
• Increase to 158 degrees for 30 min, then sparge at 165 degrees.
• Boil wort (90 min)
• 2 lbs Honey (60 min)
• 1 lbs Rice syrup (60 min)
• 1.5 lbs Belgian candi sugar (60 min)
• 0.5 oz Goldings Hops (60 min)
• 0.5 oz Goldings Hops (45 min)
• 0.5 oz Goldings Hops (30 min)
• 1 oz Dried grapefruit peel (15 min)
• 2 oz Crushed coriander (15 min)
• 1 tsp Irish Peet Moss (15 min)
• 1 pkg Fermentis Safale K-97 gluten free yeast

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 3 - 5 days at 68 degrees

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: www.ehow.com/how_5909215_make-gluten-beer-recipe.html