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:

ABV: 5.6% - 6.0%
IBUs: 82
Original Gravity: 1.058 - 1.064

Final Gravity: 1.014 - 1.018
SRM: 4

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

Hops: ***Substitutions based on availability***
- 2 oz Cascade Pellet Hops
- 1 oz Columbus Pellet Hops
- 1 oz Mosaic Pellet Hops

Spice Pack: ***Use the muslin bag to steep***
- 1/2 oz Dried Lemon Peel
- 1 oz Dried Bitter Orange Peel

Yeast: ***Substitutions based on availability***
- Nottingham Ale Yeast

Also Included:
- 5 oz Priming Sugar
- 1x Irish Moss/Energizer Combo Packet
- Muslin Grain Bag (for spice pack)

HOP SCHEDULE

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

INSTRUCTIONS

1. Heat 2-3 gallons of water until just before boiling. 
2. Add Sorghum Syrup, Maltodextrin, and Belgian Candi Sugar into the water and stir until fully dissolved.
3. Bring the wort to a rolling boil. 
4. Add the hops according to the hop schedule. 
5. Boil for 60 minutes, stirring occasionally.
6. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet and the spice pack into the boil.
7. After the boil is complete, cool the wort to 70°F. An immersion chiller or ice bath works well for this.
8. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons. 
9. Pitch the yeast and seal the fermenter. 
10. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
11. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
12. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!