Description:

Light ale made with rice flakes and syrup, and sorghum and candi sugar. Very crisp "American style" beer, great for hot summer days.

Ingredients:

• 1 lbs Rice Flakes (pre-gelatinized) (steep at 160 degrees for 30 min)
• 3 lbs White Sorghum Syrup (prior to boil)
• 1 lbs Dry Rice Extract (prior to boil)
• 1 lbs Amber Belgian Candy Syrup (prior to boil)
• 4 oz Maltodextrin (45min)
• 1 tsp Gypsum or Water Salts (45min)
• 1.2 oz Saaz Hops (45min)
• 0.25 tsp Irish Moss (15 min)
• 0.8 oz Saaz Hops (5min)
• 1 pkt Windsor Yeast

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.012
Alcohol by Vol: 4.3%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: homebrewexchange.net/content/gluten-free-mcgee-ale