Banjo Brown Ale Recipe

This flavorful and complex gluten-free brown ale can stand on its own next to traditional barley-based beers.

Jul 7, 2015 - 2 min read

Banjo Brown Ale Recipe Primary Image

With millet, buckwheat, and oats as the grains, this flavorful and complex brown ale can stand on its own next to traditional barley-based beers. The recipe is for 10 gallons, but halving the recipe would also make a great beer.


Batch Size: 10 gallons (40 liters)
OG: 1.057
FG: 1.014
IBUs: 24
ABV: 5.6%


23 lb (10.5 kg) Grouse Millet Malt
2.2 lb (1 kg) Grouse Buckwheat Malt
2 lb (900 g) Grouse Light Crystal -Malted Millet
2 lb (900 g) Grouse Medium Roast Millet
1.25 lb (600 g) Grouse Dark Roast Millet
10 oz (300 g) Gluten-free rolled oats


0.80 oz (23 g) Target at 60 minutes.
1.5 oz (42 g) Goldings, B.C. at 20 minutes.
0.75 oz (21 g) Cascade at 5 minutes.



Mash Schedule

Protein rest: 10 minutes at 104°F (40°C).

Beta amylase rest: Heat to 122°F (50°C) over 10 minutes, then hold for 20 minutes.

Alpha amylase rest: Heat to 140°F (60°C) over 10 minutes, then hold for 10 minutes.

Final conversion rest: Heat to 163°F (73°C) and hold for 10 minutes.


Sparge at 172°F (78°C).

Adjust mash with lactic acid to achieve a pH of 5.3. Boil for 60 minutes following the hops schedule.


3 sachets (30 g) American Ale (Fermentis)

Get more great gluten-free and gluten-reduced recipes in Issue 6 (April/May 2015) of Craft Beer & Brewing Magazine®. Get your back issue today!

Recipe courtesy of Twila Henley, _Grouse Malting and Roasting Company._