As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

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Ingredients Included

TMM Jumbo Oat Flakes 26
Crisp Flaked Torrefied Maize
Simpsons Malt – Malted Oats
Dingemans Pale Wheat Malt

Total Grain Bill 4210g

Citra® – BarthHaas® LUPOMAX® – Pellets (30 grams)
Centennial – BarthHaas® Pure Hop Pellets (30 grams)
Cascade – BarthHaas® Pure Hop Pellets (20 grams)
Citra® – BarthHaas® Pure Hop Pellets (20 grams)
Azacca® – BarthHaas® Pure Hop Pellets (72 grams)
Fermentis SafAle US-05 11.5g (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 20
Original Gravity: 1.042
Final Gravity: 1.012
ABV %: 4.0
IBU: 30
Mash efficiency: 75
Brewing equipment:

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60

Mash notes: Water: Aim for 150ppm chloride and 100ppm sulphate. Target mash pH is 5.4pH.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Boil (60 minutes)
Azacca 11g/0.38oz @ 60 mins
Azacca 11g/0.38oz @ 15 mins
Azacca 20g/0.7oz @ 0 mins
Citra 20g/0.7oz @ 0 mins
Cascade 20g/0.7oz @ 0 mins

Yeast: Fermentis SafAle™ US-05
Fermentation temperature/steps: Pitch 1 pack (11.5g/0.4oz) of Fermentis SafAle™ US-05 and ferment at 19°C/68°F for 7 days until gravity is stable, then dry hop.

Secondary additions:

Dry hop (at terminal gravity)

Centennial 30g/1.05oz
Citra Lupomax or Cryo 30g/1.05oz
Azacca 30g/1.05oz

Once gravity is stable, crash cool the beer as cold as possible and if you can, remove the hops after four days maximum.

Comments:

Elusive Brewing x Werewolf Beer – Riddle of the Sphinx – Gluten Free Pale Ale

This beer was very much brewed with research for this book in mind. When Werewolf’s Head Brewer Rich White and I got together, he jumped at my suggestion of a gluten free Pale Ale as a learning experience for us both. The aim was to brew a beer that contained no malted barley at all, in order to make it naturally very low in gluten. We also used Brewers Clarex (sold separately) to ensure any remaining gluten was broken down. Please refer to the chapter on gluten free brewing to learn a crucial difference between UK regulations and those of the FDA in the USA. We would not be able to call this beer gluten free under FDA regulations because the ingredients themselves were not certified as GF. In fact, the malted oats we used are produced in the same facility as barley malt, so likely did contain traces of gluten. In the USA and Australia, this beer would need to be labelled as gluten reduced.

The main thrust of our experiment was to see how oat malt heavy mashes performed and this is also covered in the chapter on gluten free brewing. As we learned, the extract potential is somewhat lower, so more grain is required. A secondary consideration is water absorption. The mash was very stiff at our usual grain to water ratio of 2.7:1, so you should aim higher than that. We had no issues with run off but you may wish to also use some rice hulls/oat husks (not included) to aid in the process.

At this high of a percentage of oats, the finished beer definitely had a slightly oaty taste to it, which is not unpleasant, and certainly preferable to the likes of sorghum. We threw plenty of hops at it to help mask that, of course! A secondary point is one of attenuation. For our experiment, we blended the wort with a barley based wort and had no issues with fermentation but I would suggest looking at an alpha-amylase addition in this case to aid conversion and wort fermentability, otherwise your final gravity may be too high and starting gravity too low.

I would like to give a nod to Sophie de Ronde of Burnt Mill Brewery for her guidance and input to this recipe as it builds upon work which she generously shared.

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