IPA Gluten Free Beer Kit

Brew Method: Extract

Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermenter volume)
Boil Size: 2.5 gallons

STATS:

Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.7%
IBU: 24.97
SRM: 2.38

FERMENTABLES:

6.6 lb - White Sorghum Syrup - Gluten Free
1 lb - Belgian Candi Sugar - Clear/Blond
1 lb - Maltodextrin

HOPS SCHEDULE:
1 oz - Cascade Pellet Use: Boil for 60 min
1 oz - Columbus Pellet Use: Boil for 60 min
0.5 oz - Cascade Use: Whirlpool for 15 min 
1 oz - Mosaic Use: Whirlpool for 15 min
0.5 oz - Cascade Use: Aroma for 0 min

OTHER INGREDIENTS: (Included in Spice Pack)
1/2 oz - bitter lemon, Time: 15 min
1 oz - bitter orange, Time: 15 min

YEAST:
Nottingham Ale Yeast

NOTES:
A light hoppy IPA-ish brew with hints of citrus and orange liquor.

Instructions:

    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, Maltodextrin, and Belgian Candi Syrup and dissolve completely. Turn heat back on and bring to a boil. This will be a 60 min boil. FOLLOW HOP SCHEDULE. With 15 minutes left add the Irish Moss/Yeast Nutrient Combo Pack. Once boil is complete, remove from heat.

    3. Cool hot wort to below 75 degrees by either placing boil pot in cold ice water or by using a wort chiller. 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.

    4. Take hydrometer reading and pitch yeast. Ferment about 67-71 degrees for 7-10 days. Longer if you are on the cooler side.

    5. 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.

    6. Boil one cup of water and stir in priming sugar until dissolved , cool, and then add to bottling bucket. Next, carefully siphon beer into the same bucket. Be careful not to move carboy too much while it is siphoning to avoid sediment. Make sure to stir gently to ensure priming is evenly dissolved. Take final hydrometer reading. Fill bottles to 1 inch from top of bottle and cap securely. Store beer at 67-72 degrees for 14 days minimum to ensure carbonation. Enjoy!!!!