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Glutenus Minimus
Cream Ale • All Grain • 23 L
A gluten-free lager.
February 14, 2008 pm 08:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 3 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 0.5 kg
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 0.35 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.4 kg
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- 13 g
Pride of Ringwood - 8.5 AA% pellets; boiled 60 min
Pride of Ringwood
Moderate.
- 20 g
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 20 g
Tettnanger - 4.5 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Want to do a gluten-free for a friend. Going to use malted sorghum, but as it's not listed I used Aus pils in the recipe.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.007 | 1.006 - 1.012 | |
| Color: | 1.8 SRM | 2.5 - 5 | |
| Alcohol: | 4.3% ABV | 4.2% - 5.6% | |
| Bitterness: | 27.0 IBU | 15 - 20 | |
Discussion
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