Back to SearchLight Adjunct Lager
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Beer Style: American Lager, American-Style Light Lager
Recipe Type: partial mash
Yield: 3.5 gallons
Description:
Light Adjunct Lager is a crisp, refreshing gluten-free lager recipe brewed with sorghum extract, rice, corn, and buckwheat for a clean, smooth profile and light body. Designed to mimic classic American light lagers, this recipe delivers subtle malt character, gentle hop bitterness, and excellent drinkability. Perfect for homebrewers looking to craft a highly approachable, easy-drinking gluten-free beer with traditional lager character.
Ingredients:
- Grain Bill ---------------------------------------
- 1 lb Corn, Flaked
- 14 oz Pale Rice Malt
- 5 oz Pale Buckwheat Malt
- Fermentable Bill ---------------------------------------
- 2 lb Sorghum Liquid Extract
- 0.85 lb Brown Rice Syrup
- Hop Bill Summary ---------------------------------------
- 0.95 oz Santiam Hops
- Other Ingredients ---------------------------------------
- 5 oz Maltodextrin
- 1 pkg Saflager S-23 Yeast
- DISCLAIMER: We are not aware of any manufacturer that claim their flaked corn is free from cross-contamination.
Additional Instructions
Primary Ferment: 53F for 17 daysSecondary Ferment: 68F for 3 days
Beer Profile
Original Gravity: 1.046Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 3.5 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum and brown rice syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
5 oz Maltodextrin @ 60 min
0.45 oz Santiam Hops @ 60 min
0.25 oz Santiam Hops @ 10 min
0.25 oz Santiam Hops @ 0 min
1 pkg Saflager S-23 Yeast
Yeast nutrients per dosing and time addition recommendations
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHS or grocery store.