Exclusion Stout (Gluten Free) Beer Kit

Exclusion Stout (Gluten Free):

Boil Time: 60 min

ABV: 5.5% - 5.7%
IBUs: 6
Original Gravity: 1.048 - 1.052
Final Gravity: 1.007 - 1.009
SRM: 47
Disclaimer: All calculations are approximate.

INGREDIENTS

Fermentables:

2 lbs - Rice Syrup Solids 
2 lbs - Belgian Candi Syrup (D-240)
3.3 lbs - White Sorghum Syrup

Hops: ***Substitutions based on availability***
0.25 oz - Hallertau Hersbrucker (Boil for 60 min)
0.75 oz - Hallertau Hersbrucker (Boil for 5 min)

Yeast: ***Subsitutions based on availability***
Packet of Dry Yeast

Also Included:

5 oz Priming Sugar

1x Irish Moss/Energizer Combo Packet (added last 15 mins of boil.)

INSTRUCTIONS

Prepare Equipment:
Sanitize all brewing equipment thoroughly.

Heat 2.5 gallons of water to 155°F. 

Remove pot from heat and gradually stir in Sorghum Syrup until fully dissolved. Return to heat and bring to a boil.

Add hops at the following intervals:

0.25 oz. Hallertau Hersbrucker Hops at 60 minutes.

0.75 oz Hallertau Hersbrucker at 5 minutes.

Add 2 lbs of Rice Syrup Solids and Belgian Candi Syrup to the boil with 15 minutes remaining.

Cool wort to 68°F using an immersion or counterflow chiller. Transfer to a sanitized fermenter and top up to 5 gallons with cool water.

Pitch yeast into the fermenter. Ferment at 68°F for 2 weeks or until fermentation is complete.

Bottle Conditioning:

Dissolve 5 oz of priming sugar in 2 cups boiling water.
Cool the sugar solution, then add it to a sanitized bottling bucket.
Transfer beer to the bucket, mix evenly, and bottle.
Condition bottles at room temperature for 3-4 weeks before chilling and serving.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.