About a week and a half ago I put this beer down with a guest brewer. Well actually I was the guest in his house brewing. Even with the dramas we had with the town losing power and the water running out (pumped from tank electrically), I think we still put the beer down successfully. This is currently fermenting at 12 degrees celcius in his lager fridge.
Basic Gluten Free Lager
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1Kg Sorghum Syrup @ 60 minutes
230g Maltodextrine @ 60 minutes
375g Demerara Sugar @ 60 minutes
45g Saaz 3.5% AA @ 60 minutes
15g Saaz 3.5% AA @ 15 minutes
1/2 Whirlfloc tablet @ 15 minutes
1tsp Yeast Nutrient @ 10 minutes
1.8Kg Sorghum Syrup @ Flameout
*** Cold Crash ***
W-34/70 Fermentis Lager Yeast
I dare say this beer will take quite some time to ferment. I hope it's worth the wait.
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