Recipe Type: Extract
Yeast: Fermentis Safeale US-05
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.015
IBU: n/a
Boiling Time (Minutes): 85
Color: 12
Primary Fermentation (# of Days & Temp): 120 @ 75F
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: "Full body, slightly sweet, nice finish, and gorgeous caramel color. NICE kick too."

Wrote this recipe for a celiac friend who has a hard time finding "good" tasting gluten-free beer. I brewed this recipe with similar notes to New Belgium's "Fat Fire" Amber Ale. The friends said it came extremely close, suprisingly for the fact that it was brewed gluten-free.

6.5 lbs. Briess White Sorghum Syrup (45 high)
2 lbs. BriesSweetTM Brown Rice Syrup (45 high)
4 oz. Grandma's Original Unsulphured Molasses

1oz. Willamette Hops
.5oz. Fuggle Hops

Dissolve Sorghum, Brown Rice Syrup, and Molasses into boil.
Hop for 60 mins with 1 oz. of Willamette Hops..
Hop for 20 mins with .25oz of Fuggle Hops.
Add in yeast nutrients.
Hop for another 5 mins with .25oz of Fuggle Hops.

Cool and transfer to fermenter (don't forget to add the rest of the water!!!) and pitch Fermentis Safeale US-5 Yeast.

It took me four months to bottle this batch, but I'm sure you could bottle after four weeks.

=) Enjoy!!!