Honey Blonde Beer Kit, Gluten-Free Ingredients

Description

Your Honey Blonde is a light blonde ale built on white sorghum syrup for a clean, neutral base. The wildflower honey added late in the boil lends subtle sweetness and a smooth finish to your beer while Cascade hops deliver balanced bitterness. Lallemand BRY-97 yeast ferments cleanly so the sorghum and honey notes remain forward.

Every fermentable in your kit (sorghum syrup and wildflower honey) is gluten-free. If you're brewing for someone with celiac disease, use dedicated or thoroughly cleaned equipment, since your gear can carry gluten from earlier batches.

Your Honey Blonde kit never sits on a shelf. Your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.3% - 4.6%
• Original Gravity: 1.042 - 1.046
• Final Gravity: 1.008 - 1.011
• IBUs: 28
• SRM: 3
• Brew Method: Extract
• Style: Blonde Ale
• Boil Time: 60 min
• Batch Size: 5 gallons (fermenter volume)
• Boil Size: 5.5 gallons

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Honey

• 3.3 lbs. White Sorghum Syrup - Gluten Free
• 3 lbs. Wildflower Honey (added in with 10 minutes left in boil)

Hops (substitutions based on availability)

• 1 oz. Cascade (Boil for 60 min)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (Lallemand BRY-97)

Also Included

• 5 oz Priming Sugar
• 1x Irish Moss/Energizer Combo Packet

Instructions

1. Heat 2-3 gallons of water to near boiling point.
2. Add in your sorghum syrup and stir until fully dissolved.
3. Add some hot water to the empty sorghum container and shake to dissolve any syrup stuck to the sides. Add into the wort.
4. Bring the wort to a rolling boil.
5. Add the hops according to the hop schedule.
6. Boil for 60 minutes, stirring occasionally.
7. With 15 minutes left, add Yeast Energizer / Irish Moss Combo Packet.
8. With 10 minutes remaining, add the wildflower honey. Use the same hot water method used with the sorghum to ensure you get all the honey added into the wort.
9. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer off the sediment to a sanitized secondary fermenter to condition for 2-3 weeks.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!