rlbois1
Well-Known Member
I recently discovered that I am very sensitive to gluten. I am glad not to be sick anymore but I am not impressed with the selection of GF beers available in my area (I WANT MY IPA; GIVE ME HOPS), so I decided to take matters into my own hands. Bought some equipment and brewed my first batch this past Friday. It is a kit (and not an IPA), but I figure that I've got to start somewhere. The brew is currently in the fermenter bubbling away. Hope it doesn't suck...
5 Gallon Recipe:
6.6 pounds BriesSweet Sorghum Extract
1 pound Amber Belgium Candi Syrup (@15 min)
1 ounce UK Kent Goldings hop pellets (@ 60 min)
1 ounce UK Challenger hop pellets (@ 5min)
Nottingham Ale yeast
5oz. Priming Sugar
Rick
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5 Gallon Recipe:
6.6 pounds BriesSweet Sorghum Extract
1 pound Amber Belgium Candi Syrup (@15 min)
1 ounce UK Kent Goldings hop pellets (@ 60 min)
1 ounce UK Challenger hop pellets (@ 5min)
Nottingham Ale yeast
5oz. Priming Sugar
Rick
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