Summer Ale Gluten Free Beer Kit

Brew Method: Extract
Style Name: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.092
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.055
Final Gravity: 1.014
ABV (standard): 5.46%
IBU (tinseth): 24.06
SRM (morey): 3.16
Mash pH:

FERMENTABLES:
6.6 lb - White Sorghum Syrup - Gluten Free (86.8%)
1 lb - Belgian Candi Syrup - Golden (13.2%)

HOPS: ***Substitutions based on availability***
1 oz - Saaz, Boil for 60 min, IBU: 19.53
0.5 oz - Cascade, Boil for 15 min, IBU: 4.52
0.5 oz - Cascade, Boil for 0 min

Spice Pack:
2 oz - Orange Peel, Time: 15 min, Type: Flavor, Use: Boil

YEAST: ***Substitutions based on availability***
Danstar - Windsor Ale Yeast

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 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 as well as the Spice 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!!!!