pwarren
Member
Gluten Free Lager
Ingredients
3kg Liquid Sorghum Syrup
40g Aussie Super Pride hops 15.1 % AA, 28% Cohumulone
1 cup Dextrose
1 packet lager yeast Saflager S23
Method
Get 10L of water to the boil in a 15L pot.
Add 2kg of malted sorghum extract, bring to a gentle boil.
Add 20g of Aussie Pride hops, start timer
at 30 mins add 10g of hops
at 45 minutes slowly stir in 1 kg of sorghum extract and add 1 cup Dextrose
at 60 minutes, take off heat, add 10g hops.
Cool in a tub with ice/water mixture.
Pour cooled liquid into fermenter.
Fill fermenter to 22L with fridge cold pre-boiled water. Try and aerate the wort by filling from a height.
Wait until wort is below 25 C, sprinkle yeast on top.
Store at 12° C, fermenting will probably take around 3 weeks and may take 3 days to start.
After 3 weeks or so check the gravity, if it's the same over 3 days take it out of the fridge and bring to 20 degrees for 2 days (Diacetyl rest). Mine stopped at 1020 for the final 3 days at 12° C , then came down to 1012 after a few hours at 20° C , and stayed there for the rest of the two days.
Add finings:
Dissolve 15g sachet of gelatin into 1 cup hot water.
Draw off 500mL beer, and stir into gelatin mix, add to fermenter.
Bottles primed with dextrose, filled and capped.
Keep bottles in fridge at 12 C for 3 weeks, crash condition at 0 C for 2 weeks.
At bottling it tasted to me like a very bitter, warm, flat lager, with a hint of the sorghum sweetness aftertaste. Will update in a few weeks with carbinated tasting.
I Hope this recipe has been useful for gluten free brewers
Ingredients
3kg Liquid Sorghum Syrup
40g Aussie Super Pride hops 15.1 % AA, 28% Cohumulone
1 cup Dextrose
1 packet lager yeast Saflager S23
Method
Get 10L of water to the boil in a 15L pot.
Add 2kg of malted sorghum extract, bring to a gentle boil.
Add 20g of Aussie Pride hops, start timer
at 30 mins add 10g of hops
at 45 minutes slowly stir in 1 kg of sorghum extract and add 1 cup Dextrose
at 60 minutes, take off heat, add 10g hops.
Cool in a tub with ice/water mixture.
Pour cooled liquid into fermenter.
Fill fermenter to 22L with fridge cold pre-boiled water. Try and aerate the wort by filling from a height.
Wait until wort is below 25 C, sprinkle yeast on top.
Store at 12° C, fermenting will probably take around 3 weeks and may take 3 days to start.
After 3 weeks or so check the gravity, if it's the same over 3 days take it out of the fridge and bring to 20 degrees for 2 days (Diacetyl rest). Mine stopped at 1020 for the final 3 days at 12° C , then came down to 1012 after a few hours at 20° C , and stayed there for the rest of the two days.
Add finings:
Dissolve 15g sachet of gelatin into 1 cup hot water.
Draw off 500mL beer, and stir into gelatin mix, add to fermenter.
Bottles primed with dextrose, filled and capped.
Keep bottles in fridge at 12 C for 3 weeks, crash condition at 0 C for 2 weeks.
At bottling it tasted to me like a very bitter, warm, flat lager, with a hint of the sorghum sweetness aftertaste. Will update in a few weeks with carbinated tasting.
I Hope this recipe has been useful for gluten free brewers
