Gluten-Free Chico Pale Ale

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  1. Heat 22.05 qt. (20.87 L) strike water and mash in with all grains to achieve a mash temperature of 195°F (91°C). Add Termamyl SC DS and rest for 20 min.
  2. Recirculate mash liquid to lower the temperature or add 1.0 gal (3.79 L) of room-temperature water to the mash to bring the temperature down to 155°F (68°C). Add SEBAmyl L and rest for 30 min.
  3. Vorlauf until clear then transfer to the boil kettle.
  4. Boil for 60 min., adding hops per schedule, then cool the wort to 68°F (20°C).
  5. Pitch yeast and ferment for 2 weeks at 68°F (20°C). Once airlock action is one bubble every 30-45 seconds, dry hop with Cascade and let sit for 3-5 days.
  6. Cold crash until beer is clear. For extra clarity, add Biofine at time of cold conditioning.

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