Exclusion Stout (Gluten Free) Beer Kit

Exclusion Stout (Gluten Free):

Boil Time: 60 min
Batch Size: 5 gallons (fermenter volume)
Boil Size: 6.5 gallons
Original Gravity: 1.052
Final Gravity: 1.007
ABV: 5.85%
IBU: 7
SRM: 47

INGREDIENTS:

2 lbs - Rice Syrup Solids 
2 lbs - Belgian Candi Syrup (D-240)
3.3 lbs - White Sorghum Syrup
0.25 oz - Hallertau Hersbrucker (Boil for 60 min)
0.75 oz - Hallertau Hersbrucker (Boil for 5 min)
Priming Sugar
Packet of Dry Yeast

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 LME 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 to the boil with 15 minutes remaining.

Cool wort to 68°F using an immersion or counterflow chiller. Transfer to a sanitized fermenter.

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.