This week at Colorado State University, students brewed up a truly gluten-free all grain beer with Grouse malt, check out the recipe below! This Banjo Brown Ale is currently fermenting away and we look forward to updating you on the final metrics and sensory analysis results!
15.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 –
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 –
10.50 kg Grouse Millet Malt (2.5 EBC) Grain 3
1.00 kg Grouse Buckwheat malt (4.0 EBC) Grain
0.90 kg Grouse Light Crystal Malted Millet (8.0 EBC) Grain 5
0.90 kg Grouse Medium Roast Millet (95.0 EBC) Grain
0.60 kg Grouse Dark Roast Millet (800.0 EBC) Grain
0.30 kg Organic Gluten-Free Oats, Rolled (2.0 EBC) Grain
23.00 g Target [10.50 %] – Boil 60.0 min Hop 9 14.6 IBUs
42.00 g Goldings, B.C. [5.00 %] – Boil 20.0 min Hop 10 7.7 IBUs
21.00 g Cascade [5.50 %] – Boil 5.0 min Hop 11 1.4 IBUs
30 g American Ale (Fermentis)
Protein rest Add 41.67 l of water at 43.4 C 40.0 C 10 min
b Amylase rest Heat to 50.0 C over 10 min 50.0 C 20 min
a amylase Heat to 60.0 C over 10 min 60.0 C 10 min
conversion to 73.0 C 10 min
Sparge: 26.74 l water at 78.0 C
Mash Notes: adjust w/ lactic acid to hit 5.3
Batch Size: 40.00 l
Boil Size: 51.56 l
Boil Time: 60 min
End of Boil Vol: 44.51 l
Final Bottling Vol: 37.16 l
Est Original Gravity: 13.961 Plato
Est Final Gravity: 3.637 Plato
Estimated Alcohol by Vol: 5.6 %
Bitterness: 23.7 IBUs
Measured Original Gravity: 13.300 Plato
Measured Final Gravity: TBD
Sparge Water: 26.74 l
Est Mash Efficiency: 75.0 %
Equipment: BrewMagic by SABCO
The BrewMajic System is not ideal for step mashes as the wort is still viscous at the lower rests and does not perform well in a constant recirculation-which resulted in a stuck mash or two. This was remedied by loosening up the grain bed manually. Once the 73C temperature was reached, the mash tested negative for starch. Whirlfloc tablet added with 15 minutes left of the boil. Compressed oxygen was added to fermenter at 20 psi. Final wort temp was 19C.
This recipe is just one of endless brews you can create by using Grouse malt. A big thanks to the many students who helped with the brew and especially the gent that created this recipe- Jeff Biegert, a CSU brewing science and technology instructor, New Belgium employee, & brewing (and soon to be banjo) aficionado!
We can’t wait to taste this one. How about you?
Brew on! Zum Wohl!