Beer Style: American Pale Ale (10A)
Recipe Type: partial mash
Yield: 5 US gallons
Ale made from malted millet, flaked corn and sorghum syrup
Step mash at 155 F, 160 F and 165 F. Sparge until 6.5 gallons of wort are collected.
Achieve hot break.
Add hops, finings and remaining fermentable sugars according to schedule.
Achieve hot break after adding sorghum syrup.
Chill wort until appropriate temperature to pitch yeast.
Dry hop after racking to secondary.