Our first GF lager attempt included pilsner millet, sorghum, pumpkin, spices, hallertau hops (bittering), Colorado Kent Goldings (Aroma) corn sugar and maltodextrin. OG came in at 1.050 and we will use the aroma hops as dry hops in the secondary. With millet we have also learned that a 2 week secondary works best, the first dry hopped and the second with gelatin finings to help clarify. I have high hopes for this lager even though it won't be ready till 2012!
Haha, We've been testing a lot of recipes for about 5ish years now and feel we are really honing in on how to work with GF grains! Months from now I'll post an update and let you know how it turns out!
Will you post the actual recipe to this? My father is glutard and I want to brew him up something real tasty!
__________________ Primary: empty Secondary: Bourbon Porter, Belgian Sour Brown, Brett Belgian Quad, Berliner Weisse Kegged : Fresh Hopped Rye, Fresh Hopped Belgian Pale Ale On Deck : Finishing the Brew Stand!