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Beer Style: Belgian Blond Ale (18A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Gluten Free all grain ale made with sorghum and millet, coriander and sweet orange peel
Ingredients:
- 9 lbs White Sorghum Malt (mash/sparge)
- 2 lbs While Millet (mash/sparge)
- 1 oz Saaz Whole Hops (60 min)
- 1 lb Light Belgian Candi Sugar (15 min)
- 1 oz Coriander (flameout)
- 0.75 - 1 oz Sweet Orange Peel (flameout)
- Wyeast 3944 Belgian Witbier (or appropriate white beer yeast)
Additional Instructions
Primary Ferment: 14 days at 62 - 75 degreesBeer Profile
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol by Vol: 4.97%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Grind millet fine. Reserve a handful to add to the boil. Mash grains at 152-154F for one to three hours or until starch conversion is complete. Boil for a total of 75 minutes, adding reserved millet flour at the beginning of the boil and the hops at 60 minutes. Add candi sugar near the end of the boil. Add crushed coriander and orange peel at knockout and steep while cooling wort.
Source: wikiwiki.homebrewersassociation.org
