Description:

Compared to the last lager recipe we adapted to gluten free, this recipe is far simpler! In addition to the base malt, it calls for Munich and CaraPils. CaraPils is similar to Buckwheat malt in that it is used to improve body and head retention and does not impart any flavors. The yeast is another story, we will have to use any German style lager yeast as the specific yeast recommendations of the original recipe are not available as gluten free dry yeast varieties. The Grain bill was increased by approximately 25% to match O.G. Adapted from 'Sweat-of-the-Brow Dortmunder Export' from the July / August 2004 Brew Your Own magazine. The original article has a great piece on the history of the beer and the region from which it came.

Ingredients:

• 10 LBS Pale Millet Malt; 14 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
• 2 LBS Munich Millet Malt
• 2 LBS Buckwheat Malt
• 1.5 OZ Tettnanger, Perle or Spalter Hops
• 0.5 OZ Hallertauer, Perle or Spalter Hops
• 1.3 OZ Saaz, Perle or Spalter Hops
• 1 Tsp Irish Moss
• German Lager Yeast

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 4 weeks

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.014
Alcohol by Vol: 5.3%
Color SRM: 5.1
Bitterness IBU: 25.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from the July / August 2004 Brew Your Own magazine