4 of my friends who suffer from either gluten allergies or Celiac disease. Asked me to brew a batch of beer from them. After hours of research and few 1 gallon trial recipes with there input and trying to stay original as in my own talents. I came up with this 8 gallon recipe to split between them. Using the Briesse Sweet White sorghum extract syrup. What a superb ale, very light, crisp and refreshing with a touch of orange.
Gluten Free Orange Jubilee Summer Ale
6 lbs White Sorghum Syrup (1.5 SRM)
8.0 oz Candi Sugar, Dark (80.0 SRM)
0.25 oz Falconers Flight [10.50 %] - Boil 60.0 min Hop 3 6.6 IBUs
2.00 oz Mt. Hood [6.00 %] - Boil 10.0 min Hop 5 11.0 IBUs
4.00 tsp Orange Mamalade (Boil 10.0 mins) (organic from whole foods)
2.0 pkg Safale American (DCL/Fermentis #US-05)
1 lbs Orange Blossom Honey (1.0 SRM)
2.00 oz Fresh Orange Zest,
Boiled honey with 2 oz of fresh grated orange peel and added to primary
The final results:
Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.008
Actual Alcohol by Vol: 4.4 %
Bitterness: 17.6 IBUs Calories: 144.8 kcal/12oz
Color: 5.1 SRM
with an Orange hue, sort of like an orange amber ale
I use a 14 gallon blichman conical and fermented 14 days, drawing off yeast every 3 days until completion. Kegged and used 2.3 vols. Let lager for 2 weeks at 42 degrees and bottled from keg.