Summer Ale Gluten Free Beer Kit

ABV: 4.8% - 5.2%
IBUs: 21
Original Gravity: 1.049 - 1.055
Final Gravity: 1.013 - 1.016
SRM: 5
Disclaimer: All calculations are approximate.

INGREDIENTS

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

Hops: ***Substitutions based on availability***
- 1 oz Cascade Hops
- 1 oz Saaz Hops

Spice Pack:
- 2 oz - Orange Peel (use the muslin bag provided for steeping in boil)

Yeast: ***Substitutions based on availability***
- Lallemand - Windsor Ale Yeast

Also Included:
- Muslin Grain Bag
- 5 oz. Priming Sugar

HOP SCHEDULE

1 oz - Saaz, Boil for 60 min
0.5 oz - Cascade, Boil for 15 min
0.5 oz - Cascade, Boil for 0 min

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.
3. This will be a 60 min boil. FOLLOW HOP SCHEDULE. 
4. With 15 minutes left add the Irish Moss/Yeast Nutrient Combo Pack as well as the Spice Pack.
5. Once boil is complete, remove from heat.
6. Cool hot wort to below 75 degrees by either placing the brew kettle in an ice bath or by using a wort chiller.
7. 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.
8. Take hydrometer reading and pitch yeast. Ferment about 67-71 degrees for 7-10 days. Longer if you are on the cooler side.
9. 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.
10. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
11. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!