Summer Ale Beer Kit, Gluten-Free Ingredients

Description

Your Summer Ale is a light, refreshing ale modeled on classic summer styles. White sorghum syrup and golden candi syrup give your beer a crisp, dry body with subtle sweetness, while the orange peel adds bright citrus aroma and flavor. Saaz hops at the start of the boil provide mild bitterness, and Cascade hops late in the boil and at flame-out contribute floral and citrus notes. Lallemand Windsor ale yeast ferments cleanly with light fruity esters that complement the hops and spice without overpowering them.

Every fermentable in your kit (sorghum syrup and candi syrup) 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 Summer Ale 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: 4.8% - 5.2%
• Original Gravity: 1.049 - 1.055
• Final Gravity: 1.013 - 1.016
• IBUs: 21
• SRM: 5

Disclaimer: All calculations are approximate.

Ingredients

Fermentables

• 6.6 lb White Sorghum Syrup - Gluten Free (86.8%)
• 1 lb Candi Syrup - Golden

Hops (substitutions based on availability)

• 1 oz Cascade Hops
• 1 oz Saaz Hops

Spice Pack

• 2 oz - Orange Peel (use the muslin bag provided for steeping in boil)

Yeast (substitutions based on availability)

• Lallemand - Windsor Ale Yeast

Also Included

• Muslin Grain Bag
• 5 oz. Priming Sugar

Instructions

Hop Schedule

• 1 oz - Saaz, Boil for 60 min
• 0.5 oz - Cascade, Boil for 15 min
• 0.5 oz - Cascade, Boil for 0 min

1. If your pot size allows, bring a total volume of 5.5 gallons to near boil, 200 degrees. If not, do a partial boil with 2-3 gallons of water. Turn off heat.
2. Add 6.6 lbs of sorghum and Belgian Candi Syrup and dissolve completely. Turn heat back on and bring to a boil.
3. This will be a 60 min boil. FOLLOW HOP SCHEDULE.
4. With 15 minutes left add the Spice Pack. If you added the Irish Moss / Yeast Energizer Combo spare, add that now too.
5. Once boil is complete, remove from heat.
6. Cool hot wort to below 75 degrees by either placing the brew kettle in an ice bath or by using a wort chiller.
7. Siphon the wort into a 6.5 gallon or bigger fermentation vessel containing enough water to total 5 ¼ - 5 ½ total gallons. The extra is for sediment loss.
8. Take hydrometer reading and pitch yeast. Ferment about 67-71 degrees for 7-10 days. Longer if you are on the cooler side.
9. Siphon beer into a 5 gallon carboy and top up if necessary, to about 1-2 inches below cap or bung. Affix airlock and cover to keep light out and let clear for 2-4 weeks.
10. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
11. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!