Hoppy to be Gluten-Free Pale Ale

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Hoppy to be Gluten-Free Pale Ale

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Beer Style: American Pale Ale 
Recipe Type: extract
Yield: 5 gallons

Description:

Dry hopped pale ale

Ingredients:

  • 7.5 lbs BriesSweet White Sorghum Syrup 45 DE High Maltose (prior to boil)
  • 1 oz Cascade Hops (40 min)
  • 0.5 oz Cascade Hops (5 min)
  • 1 oz Cascade Hops (flameout)
  • 2 pkgs Nottingham dry lager yeast
  • Dry Hopping:
  • 1 oz Cascade Hops

Additional Instructions

Primary Ferment: 1.5 weeks at 65 - 70 degrees
Secondary Ferment: 1.5 weeks at 65 - 70 degrees

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.016
Alcohol by Vol: 5.2%
Color SRM: 0.0
Bitterness IBU: 37.0
Recipe Type: extract
Yield: 5.0 Gallons
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Procedure:

Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Dry hop after racking to secondary.

Force carbonate or bottle condition with honey

Source:
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