Subscriber Exclusive
Recipe: Eckert Kristina’s Challenge Pale Ale
With a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California.
With a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California. <a href="https://beerandbrewing.com/recipe-eckert-kristina-s-challenge-pale-ale/">Continue reading.</a>
https://beerandbrewing.com/cdn-cgi/image/format=auto/https://www.datocms-assets.com/75079/1669936715-india-pale-lager.jpg?auto=format&w=900
All Access Subscribers can download the Beersmith and BeerXML version of this recipe.
Subscribe today.
This hop-forward American pale ale is gluten-free; without barley malt in the bill, it relies on enzymes to ensure saccharification and a healthy fermentation.
For more from Eckert about how he went from homebrewing to become the world's first maltster to focus on rice, see Maltster’s Perspective: Jim Eckert, Rice Malt Pioneer. And for much more about this grain's wider potential in brewing, see Malted Rice Is on the Rise.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.055 (13.6°P)
FG: 1.012 (3.1°P)
IBUs: 48
ABV: 5.7%
SUBSCRIBER EXCLUSIVE
Make & Drink Better Beer
Subscribe today to access all of the premium brewing content available (including this article). With thousands of reviews, our subscribers call it "the perfect beer magazine" and "worth every penny." Your subscription is protected by a 100% money back guarantee.
This hop-forward American pale ale is gluten-free; without barley malt in the bill, it relies on enzymes to ensure saccharification and a healthy fermentation.
For more from Eckert about how he went from homebrewing to become the world's first maltster to focus on rice, see Maltster’s Perspective: Jim Eckert, Rice Malt Pioneer. And for much more about this grain's wider potential in brewing, see Malted Rice Is on the Rise.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.055 (13.6°P)
FG: 1.012 (3.1°P)
IBUs: 48
ABV: 5.7%
[PAYWALL]
MALT/GRAIN BILL
15 lb (6.8 kg) Eckert’s Pale Rice Malt
2.5 lb (1.1 kg) Eckert’s Biscuit Rice Malt
1.7 lb (771 g) Eckert’s Crystal Rice Malt
HOPS & ADDITIONS SCHEDULE
40 ml Ceremix Flex enzyme at mash in
33 ml Ondea Pro enzyme at mash in
2 oz (57 g) Cascade at 60 minutes [37 IBUs]
0.33 oz (9 g) Simcoe at 30 minutes [11 IBUs]
0.33 oz (9 g) Citra at flameout
0.5 oz (14 g) each Cascade and Citra at dry hop
YEAST
Fermentis SafAle US-05 or other Chico strain
DIRECTIONS
Mill the grains, mash in at 140°F (60°C), add the enzymes, and rest 1 hour. Slowly raise to 155°F (68°C) over 30 minutes, then raise to 175°F (79°C) over 30 more minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to collect about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) until fermentation is complete and gravity has stabilized. Drop trub or rack to secondary and add the dry hops. After 3 days, remove the dry hops, crash, package, and carbonate.
