This recipe kit has been provided to us by the wonderful and revered Burnt Mill, famous in the UK for their amazing West Coast style beers. Their owner Charles O’Reilly and head brewer Sophie de Ronde have given us this recipe to help showcase the ability to produce excellent, gluten reduced, beer at home.

The beer itself is a wonderfully sessional West Coast Pale featuring some of our most favourite hop varieties. Tasting notes of bright tangerine and grapefruit aromas with a subtle piney bitterness. To achieve the Gluten Reduction we have included a vial of NSB Clarity, this enzyme is added to the FV at the same time as you add the yeast and will reduce the Gluten content of the beer significantly. We have also adde the option for you to choose to add Flex™ to your kit as your bittering addition, this is a liquid hop product used to produce clean and consistent  bitterness in the beers you brew with it but also has the benefit of no vegetal  matter, increasing the brewers yield. You need 4.5g/ml of Flex™ in this kit, leaving you with some more for your next brews, this is also the case with the Clarity in the kit. Whilst Clarity does make beer enjoyable for most that are intolerant to Gluten, it is important to note that everyone who is Gluten intolerant are on a scale with the level of their tolerance and some caution should always be deployed. In our experaince it has made beer enjoyable for many people who previously were not able to drink it, you might well find the same!

Not only does this recipe showcase low gluten brewing it also demonstrates the way modern breweries are embracing the relatively new approach to hop creep in their recipe design. Hop creep can be a scourge to brewers using lots of hops during fermentation due to the enzymes in the hops breaking down the longer chain sugars in their finished beer, providing food for the yeast still in the beer and then causing QC issues down the line such as over carbonation, further attenuation and off flavours.

Burnt Mill embrace hop creep in their process and account for it in the finished product, allowing the beer to dry out and gain a crispness along with the excellent hop profile generated by the combination used at dry hop.

Watch our Brew With Us video over on our YouTube Channel, made in partnership with Burnt Mill.

You can also shop a selection of Burnt Mill’s beers in our Indie Beer Fridge 

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Ingredients Included

Simpsons Malt – Dextrin Malt
TMM Oat Flakes 20
Simpsons Malt – Extra Pale Malt

Simcoe T90 Pellets (25 grams)
Idaho 7 – T90 Hop Pellet (25 grams)
Citra® – BarthHaas® Pure Hop Pellets (75 grams)
Centennial T90 Pellets (100 grams)
SafAle US-05 11.5g (1 pack)

Clarity – Gluten Reducing Process Aid – 15ml (1pack)

Hop Bittering Extract – Flex 15ml (1 pack) – Optional 

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23
Original Gravity: 1.042
Final Gravity: 1.006
ABV %: 4.7
IBU: 46
Mash efficiency: 80
Brewing equipment: Grainfather G30

THE MASH
Temperature °C (Step 1): 69
Length (mins) (Step 1): 80

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

25g Centennial @60min

OR

4.5g Flex @ 60min

Whirlpool / hop stand:

25g Centennial @ 85c
25g Citra @ 85c

Add whirlpool additions after boil, when your wort is at 85c. Stir or allow your equipment to whirlpool for 15mins, then stop your whirlpool and allow hops top settle for a further 30mins before transferring your wort to FV. Total contact time with the whirlpool addition should be apx 60mins, including the time to transfer to FV.

Yeast: Safale US-05
Fermentation temperature/steps: 19c

Secondary additions:

For those wishing to make this true to its commercial version, add Clarity to reduce the Gluten levels in the beer at the same time as you pitch your yeast. This will bring the Gluten content significantly down. Follow the guidelines in the package for this. Please note that those who are intolerant to Gluten will be on a sliding scale to their intolerance, it is not possible without lab testing to tell the final amount of Gluten in the beer and personal judgement should be applied.

Once your primary fermentation is complete you should expect to be at around 1.011, this should be achieved in approximate 7-10 days. At this point we are adding dry hop additions at 19c to the following amount:

25g Simcoe
25g Idaho #7
50g Citra
50g Centennial

Before you add your dry hop additions though, if possible purge your FV with CO2 through the bottom to rouse the beer. After the first 24 hours of dry hopping purge and rouse your beer once again. After another 24 hours drop the yeast and hops from the bottom of your FV, if possible.

At this point we need to deploy some patience. The beer needs to sit for a further period of re-fermentation as the addition of the dry hops will prompt hop creep to take place and your beer will attenuate further to around 1.006. Once it looks like your beer has finished fermentation, take a gravity reading to confirm. You will also want to check for Diacytal a this point, if none is present and fermentation is complete then move to cold crashing your beer. Dump yeast and hops, add additional finings as you wish and then package. Carbonate to 2.4vols of CO2 and enjoy!

Comments:

The water profile which Burnt Mill target is as follows:

Alk – 50ppm
SO4 – 300ppm
Cl – 240ppm
NAcl – 80ppm
MgCl2 – 20ppm
CA – 180ppm