I Work Fir Beer
From Beer Baron Homebrew Wiki
Contents |
Summary
An experimental gluten-free ale, the I Work Fir 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: TBD
- Est. Boil Specific Gravity 1.040
- Est. Final Specific Gravity: TBD
- Alcohol:TBD
- Description
- Color: TBD
- Bitterness: 12.0 IBU
Ingredients
- Sugars
- 6.0 lb Sorghum
- 1.0 lb Molassus
- 0.5 lb toasted buckwheat
- Fir Blend
- 1 lb Fir Cuttings
- 0.5 cup grated ginger
- Hops and Yeast
- 1 oz. Cascade hops
- 1 tsp Irish Moss
- 1 Ale Yeast (Dry)
Instructions
Pre Boil Instructions
- Steep buckwheet grains into 2.0 gal at 155F for 30 mins
- Add Fir Blend
- Add remaining malts and bring to boil
Wort Boil Instructions
- Boil
- 45 min: Add 0.5 oz of Cascade Hops
- 15 min: Add Molassus
- 15 min: Add Irish Moss
- 1 min: Add 0.5 oz of Cascade Hops
- Strain Wort into Primary Fermentor
- Add Yeast
Fermentation Instructions
- Primary
- Length: About 1 to 2 Weeks or until bubbler slows to about 1 minute between bubbles.
- Secondary
- Length: About 3 Weeks
- Transfer into Secondary Fermentor, avoid trub.
Bottle Conditioning Instructions
- Length: 16 Weeks at least
- Dissolve Priming Sugar into 4 Cups of Boiling Water
- Bottle in 22 oz Containers
Notes
- Beer should be able to be consumed within 2 to 3 weeks of bottling, but allowing 16 to 24 weeks enhances the quality significantly
- Fermenting should happen between 65F and 75F
