Bonsai Beer
From Beer Baron Homebrew Wiki
Contents |
Summary
An experimental gluten-free ale, the Bonsai Beer is fermented using sorghum instead of a typical grain. The extra light base allows more flavoring possibilities without over complicating flavor.
Brew Info.
- Type
- Extract Brew
- Volume
- Mash Volume: N/A
- Boil Volume: 2 Gal
- Final Volume: 5 Gal
- Fermentable Content
- Sugar Potential: 3.125 Ib
- Boil Specific Gravity 1.132
- Final Specific Gravity:
- Alcohol:
- Description
- Color: 3.6 HCU
- Bitterness: 16 IBU
Ingredients
- Sugars
- 6.0 lb Sorghum Extract (White)
- 1.0 lb Honey (Wildflower)
- 6.0 oz Priming Sugar
- Hops and Yeast
- 1 oz. Cascade hops
- 8 tsp. Sencha Green Tea
- 0.2 oz Irish Moss
- British Ale Yeast (Dry)
Instructions
Pre Boil Instructions
- Combine steep tea into 3.0 gal
- Bring to boil
Wort Boil Instructions
- 10 min: Add Irish Moss
- 5 min: Add Hops
- Strain Wort into Primary Fermentor
- Add Yeast
Fermentation Instructions
- Primary
- Length: About 2 Weeks or until bubbler slows to about 1 minute between bubbles.
- Secondary
- No Secondary
Bottle Conditioning Instructions
- Length: 8 Weeks at least
- Dissolve Priming Sugar into 4 Cups of Boiling Water
- Bottle in 22 oz Containers
Notes
- Dry yeast should be used, since liquid media composition is unknown.
- Warning: There probability is an issue mixing alcohol and caffeine.
Brew History
Brewed on 02/11/2011
- Location: Prof. Eric Rice's farm.
Brew Specific Stats.
| Code | Primary | Secondary | Bottled | Inital Gravity | Final Gravity | Alcohol |
|---|---|---|---|---|---|---|
| BB1 | 02/11/2011 | N/A | N/A | 1.044 | ??' | ?? |
