Jackson's Gluten-Free Ale

A light, refreshing ale brewed from sorghum syrup.

This recipe is for a 5-gallon batch @ 17.2 HBUs.


5 gallons of Brita-filtered tap water

6 pounds of sorghum syrup (Briesweet White Sorghum 45 DE High Maltose Syrup)

2 ounces of Northern Brewer hops pellets (bittering, alpha acid: 8.6%)

1 ounce of Perle hops pellets + 1 ounce of Willamette hops pellets (flavoring)

1 ounce of Willamette hops pellets (finishing)

1 packet (11.5g) of dry ale yeast (Fermentis, Safale US-05)

The Boil (3 Gallons, 60 Minutes):

Bring 3 gallons of water to a boil.

Add the sorghum extract to the brewpot, stir to dissolve, and return to a boil.

Boil 5 minutes.

(Remove 3 cups of wort for priming.)

Add the bittering hops, stir them in, and return to a boil.

Boil for another 35 minutes.

(Add 1 spoonful of wort to 1 cup of boiled-and-cooled water; add the ale yeast.)

Boil for another 10 minutes.

Add the flavoring hops.

Boil for another 10 minutes.

Reduce temperature to 80?F as quickly as possible (I use a wort chiller).

Using the finishing hops and an automatic drip coffee maker, prepare a 12-cup pot of hop tea.

Add the tea to 2 gallons of cold water in the fermentor.

Add the ale yeast to the fermentor.

Siphon and strain the wort into the fermentor.

Add any necessary "make-up" water.

Measure the specific gravity.


One stage: Ferment for 14 days.


Measure the specific gravity, and calculate the alcohol content.

Prime using the reserved wort (15-minute boil), and bottle.

Don't start drinking it for at least three weeks!

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