Description:

I like to call this the 100% Adjunct beer. This is an experimental beer with tropical/grapefruit hop profile. This is a good beer to make to see what happens without Sorghum Extract, or partial grains. I plan to modify it by adding brew in a bag partial grains, also a dose of maltodextrine. You could also make this with 45L Belgium Candy Syrup to make it more of a traditional pale color. I would not omit the candy syrup as it is the only color contributor to this beer. But maybe that would be a fun experiment. But I think you really should try making this beer below to understand what Rice Syrup Solids are like as a fermentable. One word of warning though...Rice Syrup Solids are expensive. But they are one of the few gluten free fermentables in your local home brew shop.

Special thanks to the American Homebrewers Association, for shipping me hops in return for my membership renewal. I would have never found Ekuanot hops without that perk.

This recipe was inspired by "Brew Your Own" Magazine , 12/2016 issue, "Deschutes GF NWPA Clone". Rice solids were not the first suggested ingredient, not second, but the third suggested fermentable for that beer. The hops, and hop schedule have completely been changed.

This is a reduced boil on the stove extract recipe.

Ingredients:

• 3.5 Gallons of carbon filtered water
• 4 grams Gypsum
• 4 grams Calcium Chloride
• 6 lbs Rice Syrup Solids (dry)
• 1 lbs Belgium Candy Syrup (90L)
• 1/2 oz Warrior Hops -- 60 min
• 1/4 oz Ekuanot hops-- 30
• 1/2 oz Ekuanot hops -- 15 min
• 1/2 oz Warrior hops -- 15 min
• 1 tsp Irish moss -- 15 min
• 1 oz Chinook hops - 5 min
• 1/4 oz Ekuanot hops - 0 min (flamout)
• 5 tsp Yeast Nutrient - 0 min
• 8 oz Honey - 0 min
• 2.5 gal carbon filtered water
• 11 g package BRY-97 dry yeast
• 1 oz Ekuanot hops - Dry hop 3 days
• 1 oz Columbus hops - Dry hop 3 days
• 4 oz corn sugar at bottling time (or omit if force carbing in keg).

Additional Instructions

Primary Ferment: 2 to 3 weeks
Secondary Ferment: N/A

Beer Profile

Original Gravity: 1058
Final Gravity: 1012
Alcohol by Vol: 6.0%
Color SRM: 13.0
Bitterness IBU: 50.0
Recipe Type: extract
Yield: 5.0 Gallons

Procedure:

Source: Wesley Epperly