With thanks to the brewing team at Ghostfish in Seattle, this recipe is for a gluten-free Belgian-style strong ale with a bold, golden hue, solid body, warming booziness, and a classic ester profile.
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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lb (4.1 kg) Skagit Valley Millet malt
7.2 lb (3.3 kg) Grouse Pale Buckwheat malt
5.4 lb (2.4 kg) Grouse Munich Millet malt
3.6 lb (1.6 kg) Eckert Pale Rice malt
1 lb (454 g) rice hulls
HOPS & ADDITIONS SCHEDULE
33 ml Ondea Pro multi-enzyme blend, in the mash
25 ml Ceremix Flex multi-enzyme blend, in the mash
0.85 oz (24 g) HBC 472 at 60 minutes [17 IBUs]
0.45 oz (13 g) Triumph at 60 minutes [12 IBUs]
1 tsp (5 ml) yeast nutrient at 15 minutes
1 tablet Whirlfloc at 15 minutes
Fermentis SafAle WB-06
Mill the grains, add the rice hulls, and mash at 140°F (60°C) for 1 hour; add enzymes just after mashing in. Raise to 155°F (68°C) over 30 minutes; then raise to 175°F (79°C) over 30 more minutes. During the final 20 minutes of final rest, begin the vorlauf step. Test the first runnings; assuming gravity is higher than 1.083, run off into the kettle. If the gravity is low, keep recirculating for another 10–15 minutes and test again. If it’s still low, you can optionally add rice syrup, sorghum syrup, or sugar to raise the gravity. Sparge and top up as necessary to get about 6.5 gallons (25 liters), depending on your evaporation rate. Boil for 90 minutes, adding hops, nutrient, and finings according to the schedule. After the boil, chill the wort to slightly below ambient temperature and pitch the yeast. Allow the temperature to free rise during fermentation. Once fermentation is complete and the gravity has stabilized, crash, package, and carbonate to about 2.8 volumes of CO2.
When adding the mash enzymes, first check that the temperature of your mash is not above target. Mix thoroughly to ensure proper distribution.