TheHomebrewConnection
Active Member
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!