Hold the Gluten
Hi, I’m Bob and I have a gluten intolerance. I hadn’t been aware of the concept of “gluten intolerance” until my mother was diagnosed as a celiac. From there, I started to notice some things. I had been in and out of the doctor’s office my entire life with sinus infections, ear infections, etc. — sicknesses that are caused by inflammation due to mildly allergic responses. When I went on to college, it actually got worse, and this was while I was trying to play Division 1 water polo (a pool is no place to have head pressure problems). However, the moment I stopped eating gluten-containing foods in 2010, pretty much all inflammation was naturally gone within two weeks, and in 60 days I had lost 30 pounds without even working out. It was as though a switch had been flicked! I was running and swimming faster, didn’t get as sore, or even as hungover when I drank. Then came this “gluten-reduced” beer, which sounded intriguing. Hey, at least they were thinking of us.
It’s time to acknowledge that there has been some confusion in the brewing industry recently as to what makes a beer gluten-free. Definitively, a beer can only be called “gluten-free” if it does not use any gluten-containing ingredients from start to finish. There are some that label themselves as “gluten-reduced,” which means that the beer still contains gluten as it comes from gluten-containing ingredients and is unfit for anyone who is completely avoiding gluten.
In fact, gluten-reduced beers are what got me into homebrewing in the first place, as I still react the same to gluten-reduced beers, as do many people with gluten-intolerance (it should be noted that not everyone who has a gluten intolerance has the same reaction to these gluten-reduced products, and some reportedly enjoy them with no ill effects. That said, this article is going to focus on brewing gluten–free beer). Even ciders are not all safe as many mass market and craft ciders use beer yeast propped up on gluten-containing mediums (which means the resulting cider contains gluten).
Some good news is that there are more grains that don’t contain gluten than grains that do. Grains like millet, corn, buckwheat, rice, amaranth, quinoa, certified oats (oats grown in a field that has not grown wheat before), teff, and sorghum, just to start the list off, are all safe for celiacs to consume. And the vast differences in flavors are sure to keep your imagination running wild. That being said, there is still education necessary for the wheat-eaters, as many can’t wrap their heads around the fact that all these grains can be malted and used to make great beers. One thing that is important to consider is that gluten-free brewing has been going on since the days of ancient cultures. Many ancient cultures were making gluten-free alcoholic beverages before gluten was really a concern. They also didn’t write much stuff down, so it is understandable that there is a learning curve when it comes to this type of brewing.
Today there’s even more hope for both the gluten-free brewer and the gluten-free beer drinker: At the time of writing this article there are 12 dedicated gluten-free breweries in the US, and many 100% gluten-free brands on the market as well (links and references at the end of this article). A dedicated gluten-free brewery doesn’t allow any gluten even on their premises, whereas a 100% gluten-free beer uses no gluten-containing ingredients from start to finish, but may share a brewing space with barley beer.
Similar, But Not the Same
Nomenclature is important when considering how to educate people on this style of brewing — one thing that is in debate at this time is how to name gluten-free beers. You can get pretty close to classic styles with gluten-free ingredients, but since they are different ingredients, they also have different tastes. For example, some say a bright, lager-aged gluten-free beer made with millet and Saaz hops should not be called a Pilsner. However, because it is made without Pilsner malt, my preferred term for this beer is a “millsner” instead. While what it is called may not seem of great importance to some, I’ve noticed first-hand how much difficulty regular brewers have with understanding the flavor differences within these grains in certain styles, and usually just chalk it up to an inferior product or something wrong with my fermentation (even when I followed the fermenting guidelines exactly) — however their tongues are expecting to taste barley and wheat malt when those grains aren’t involved in the process.
That being said, I’ve still made gluten-free beers that have placed top 3 in regular Beer Judge Certification Program (BJCP) categories, so the most important thing as a homebrewer is understanding what your beer actually tastes like and then describing it as that instead of what you intended to brew (i.e. I’ve made a lager or two that really tasted more like Belgians due to the use of
adjunct sugars).
Envisioning Your Own Gluten-Free Brew
When I first got started homebrewing I had no idea what I was doing and really hadn’t done my homework; I just had a friend that was willing to let me mess around with their homebrew equipment. My first brew turned out to be a dismal failure (got poured down the drain), but I did some quick research and found an all-extract recipe that had been published in a blog by Ghostfish Brewing (a gluten-free brewery in Seattle, Washington). I was able to make a beer that I would call “passable” and took it with me to a music festival. When my friends didn’t spit it out, I knew I had found my new hobby and dove head and shoulders in. And that’s where it grew to a passion — I could drink beer again! And I also wasn’t forced to only drink what the local stores had available, which was also passable, but I knew something more could be done.
I really wanted to understand everything I could about brewing science. I immediately downloaded a bunch of podcasts on barley brewing (as that was all that was available), started following gluten-free threads on homebrewtalk.com and eventually found out about a website called www.glutenfreehomebrewing.com, which really changed the game. Just about everything on their website is a malted and/or roasted version of a gluten-free grain. My jaw dropped through the floor, and I went nuts as it were. I began brewing up to four times per week and brewing more beer than I could drink, which was accelerated further when I inherited a Keezer from a friend. At this point, about any flavor was on the table for me. I jumped leaps and bounds quickly. And the rest they say, is history.
Gluten-Free Methods and Ingredients
The next section will go into some tips and tricks that I’ve picked up along the way. It is important to note that none of what I’m saying is doctrine, and based on your system, equipment, and brewing space, some of these suggestions will be more feasible than others.
Layering Your Grain
There are plenty of single-malt gluten-free recipes you can do, but to get the fullest and most traditional expression of flavor in your gluten-free homebrew you should consider adding a couple character malts. Also, certain grains do different things. Millet is a common base grain in this style of brewing — it lends incredible breadyness and has a nice cracker bite. However, it can be a little bit light in body or a bit seedy at times, so rounding it out with a touch of buckwheat or rice can help smooth that mouthfeel out and unify the taste that you want your yeast to express.
Additionally, overall, gluten-free malts can be up to 99% fermentable, meaning you should plan to add unfermentable dextrins to your brewing wort. For example, the starch structure in rice is mostly comprised of amylopectin, which can be converted easily by enzymes into glucose and maltose. Maltodextrin is a great choice (typically derived from corn or tapioca), so are buckwheat, certified oats, teff, and quinoa. Flaked ingredients are also great for texture and creating a lacy head, just make sure you trust the suppliers and the products are truly gluten-free (if they also use that same machine to make flaked barley, you might want to avoid buying from that supplier).
Roasts
Anyone who has tried making gluten- free toast at home knows this struggle — gluten-free grains go from pale to dark in a matter of seconds, and it is the same in the malt roaster. So much so that malts like Munich and Vienna millet malt look more layered in their color palate than 20 °L and 40 °L outright — some suggest that these current millet malts top out around 3–10 °L. Where they get their name is from the taste and not their operative color — which is something important to note. In order to do traditional styles you will likely need to employ crystal malts and other roasts to get close to those flavors you’re trying to mimic, say, in a Vienna lager or doppelbock.
The good news is that I hear about a new roast coming out just about every month, so I know we’ll have a malt menu that rivals barley very soon!
Mashing and Enzymes
It’s no secret; barley and wheat basically want to be beer with their high enzyme content. Where 2-row barley malt has an enzymatic score of 120, millet malt has a score of 30 — which is why these gluten-free grains have always been seen as adjuncts instead base grains. I talk with gluten-free brewers all the time who are worried they’re not getting the right sugar extraction from the grains and that’s entirely normal, as opposed to brewing with barley where that is rarely the case.
When brewing with gluten-free malts you will need to add exogenous alpha and beta amylases in order to extract the correct amount of fermentable sugars into your wort. There is always the option of doing a cereal decoction and not using external enzymes, and we can get into that in advanced brewing articles.
There is some discussion on mash temperatures and how long to rest or recirculate, and that’s where understanding more about the contents of the grains you’re using comes into play. Techniques like step mashing can make a lot of sense depending on your grain bill, as un-malted grains or specifically grains like quinoa and buckwheat have high instances of beta-glucan, which can really gum up your lauter (I once had a lauter take me four hours! But that was only one time). Doing at least a beta-glucan rest between 120–135 °F (49–57 °C) has really done wonders for my brew days, and I’ve been able to make beers with 90% buckwheat.
Peculiar Ingredients
Reinheitsgebot be damned! I literally lost my mind the first time I started interacting with other gluten-free homebrewers when they would talk about the ingredients they use. You really start to loosen your definition of what a beer can be. To name of few of the oddities: Lentils, chestnuts, dates, sweet potatoes, cassava, elder catkins, carrots. Notice that this list didn’t even included pumpkin or molasses as historical colonial-American recipes contained. Basically, adding anything that can lend a malty note or a fermentable sugar that doesn’t contain gluten and you’re well on your way to making a fantastic gluten-free beer.
Yeasts
Dry yeasts are currently the safest option on the market, as basically all of them are grown on gluten-free mediums. I have played around with liquid yeasts, but the washing process can be long and involved, and is not recommendable as those yeasts are made on gluten-containing mediums and could mean that gluten is getting into your finished beer; proceed at your own risk.
Hops
The same basic rules around hopping techniques apply, but realize that you will likely finish just about all of your beers dryer than barley beers, so make adjustments as you go. I’ve made a lager that tasted more like a triple IPA before, and some of the best beers I’ve made used a continuous hopping method as opposed to two hop additions at the beginning and end of the boil.
Future
So where does this leave us in a modern context? I don’t think it gets any more creative or progressive than the gluten-free brewing space. There are new gluten-free beers hitting the market every week it seems, each with its own unique element. Brewing is in a renaissance, with so many classic styles being mashed-up and modified it begs the question why we even have styles in the first place? In that same vein, if you ask any three gluten-free brewers their methodology, you’ll likely get five different responses! And that’s what makes it that much more fun, and that much more of a
science experiment.
Another interesting thing to consider when looking at gluten-free grains is that they also help promote diversity in agriculture, instead of the mono-culture that is the case in certain regions. Furthermore, grains like millet require a tenth of the water that barley does and are even drought-tolerant making them more sustainable as we consider things like global warming in our farming practices. I’ve been as bold as to say that maybe gluten-free brewing is the future of brewing.
Gluten-Free Recipes
Not your average Kilkenny Stout
(5.5 gallons/21 L, all-grain)
OG = 1.064 FG = 1.025
IBU = 23 SRM = 40 ABV = 5.1%
This recipe is near and dear to my heart as someone of Irish descent. My inability to drink Guinness Stout was the cause of a great deal of sadness for myself, my friends, and my family when I first changed my diet. This recipe was highly complimented at Club Night at HomebrewCon, and one person described it as “a quintessential dry Irish Stout.” I believe this recipe works for two reasons: 1) Such a layered blend of malts, 2) A high finishing gravity. With a final gravity of 1.025 you may ask, “how is it a dry Irish stout?” These grains always seem to taste on the dry side, so you need the residual sugars to balance the roasts in this beer, otherwise it can feel like drinking liquid ash. Feel free to use other adjuncts like cacao nibs or other flaked ingredients if you want to play around with the mouthfeel and use less maltodextrin.
All of the grains in the following recipes are available for purchase on Glutenfreehomebrewing.com, produced by Eckert Malting and Brewing and Grouse Malting & Roasting Co.
Ingredients
5 lbs. (2.3 kg) pale millet malt
2 lbs. (0.9 kg) buckwheat malt
2 lbs. (0.9 kg) chocolate roasted millet malt (140 °L)
1 lb. (0.45 kg) roasted CaraMillet malt (20 °L)
1 lb. (0.45 kg) French roast millet malt (325 °L)
1 lb. (0.45 kg) biscuit rice malt (5 °L)
1 lb. (0.45 kg) Goldfinch millet malt
0.5 lb. (0.23 kg) roasted buckwheat
0.5 lb. (0.23 kg) flaked quinoa
2 lbs. (0.9 kg) maltodextrin (15 min.)
1 lb. (0.45 kg) rice hulls
1 Tbsp. Termamyl Endo-Alpha Amylase
1 Tbsp. SEBamyl L
5 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) East Kent Golding hops (whirlpool)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
Mangrove Jack’s M15 (Empire Ale) or Lallemand Nottingham Ale yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Heat 6 gallons (23 L) of strike water to 165 °F (74 °C), add 1 heaping Tbsp. of Termamyl Endo-Alpha Amylase. Mash in grains. The temperature of the mash will drop to about 150 °F (66 °C). Add 1 heaping Tbsp. of SEBamyl L. Rest for 1.5–2 hours, or until mash passes iodine test. You may want to raise mash temperature to 160 °F (71 °C) after an hour. Recirculate and heat mash to 168 °F (76 °C). Sparge with about 2.5 gallons (9.5 L) of water or enough to collect 6.5 gallons (25.6 L).
Boil for 60 minutes, adding hops according to the ingredients list. With 15 minutes remaining in the boil, mix maltodextrin with warm water before adding directly to boil — enough water to make it aqueous. Also add the Whirlfloc and yeast nutrients. At the end of the boil, turn off the heat and add the Kent Golding hops. Give the wort a long stir to create a whirlpool and let settle for 15 minutes.
Chill wort to yeast-pitching temperature and transfer to fermenter. Ferment at 68 °F (20 °C) until the gravity falls to 1.030 or below. Rack to secondary. Cold crash after one week, add biofine if you desire and hold until it’s as bright as you like. Bottle or keg as usual. Serve at cellar temperature for best malt expression.
Not your average Kilkenny Stout
(5.5 gallons/21 L, partial mash)
OG = 1.064 FG = 1.025
IBU = 23 SRM = 38 ABV = 5.1%
Ingredients
4.5 lbs. (2 kg) gluten-free syrup (sorghum, brown rice, or tapioca)
2 lbs. (0.9 kg) chocolate roasted millet malt
1 lb. (0.45 kg) roasted CaraMillet malt
1 lb. (0.45 kg) French roast millet malt
1 lb. (0.45 kg) biscuit rice malt
1 lb. (0.45 kg) Goldfinch millet malt
0.5 lb. (0.23 kg) roasted buckwheat
0.5 lb. (0.23 kg) flaked quinoa
2 lbs. (0.9 kg) maltodextrin (15 min.)
1 lb. (0.45 kg) rice hulls
1⁄2 Tbsp. alpha amylase
5 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) East Kent Golding hops (0 min.)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
Mangrove Jack’s M15 (Empire Ale) or Lallemand Nottingham Ale yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Buy milled grains or mill grains at home (I use the triple blade Ninja blender at home for a few seconds because the grains are so small you need three passes in a mill). Place crushed grains in a muslin bag. Heat 7 gallons (27 L) of water to 135 °F (57 °C), then submerge the grains in the water and add 1⁄2 Tbsp. alpha amylase. Hold at this temperature for 30 minutes, then heat to 150 °F (66 °C). After 30 minutes, begin to heat to boil. Remove grains when the temperature hits 170 °F (77 °C), then stir in the syrup.
Bring to a boil and add hops according to the ingredients list. Follow the post-boil instructions in the all-grain version of this recipe.
Gluten-Free Pale Ale
(5.5 gallons/21 L, all-grain)
OG = 1.058 FG = 1.012
IBU = 36 SRM = 7 ABV = 6%
This is a recipe I have brewed many times in many ways and is a great starting recipe for anyone trying to get their start in brewing, let alone gluten-free brewing. If you’re using sorghum for the extract version recipe, my advice is to lean into the phenols that sorghum tends to produce (e.g. some describe it as metallic, chlorophenolic, or “twang-y”) with hops that complement its natural flavors. I chose Cascade for this recipe as it is one of the easiest to source and it will likely bring back memories for those who drank barley beer before being diagnosed or changing diets. The grapefruit/resin-y taste that Cascade and other hops like Cascade emit are a great pairing with Sorghum and help to make an excellent all-around pale ale for any season – quaffable and tasty.
Ingredients
9 lbs. (4.1 kg) pale millet malt
2 lbs. (0.9 kg) CaraMillet malt (3 °L)
1.5 lbs. (0.68 kg) biscuit rice malt
1 lb. (0.45 kg) pale buckwheat malt
0.5 lb. (0.23 kg) crystal rice malt
1 lb. (0.45 kg) maltodextrin (15 min.)
1 Tbsp. Termamyl Endo-Alpha Amylase
1 Tbsp. SEBamyl L
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
5 AAU Cascade hops (60 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Cryo® Cascade hops (0 min.)
1 oz. (28 g) Cascade hops (dry hop)
SafAle S-04 or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Heat 6 gallons (23 L) of strike water to 165 °F (74 °C), add 1 heaping Tbsp. of Termamyl Endo-Alpha Amylase. Mash in grains. The temperature of the mash will drop to about 150 °F (66 °C). Add 1 heaping Tbsp. of SEBamyl L. Rest for 1.5–2 hours, or until mash passes iodine test. You may want to raise mash temperature to 160 °F (71 °C) after an hour. Recirculate and heat mash to 168 °F (76 °C). Sparge with about 2.5 gallons (9.5 L) of water or enough to collect 6.5 gallons (25.6 L).
Boil for 60 minutes, adding hops according to the ingredients list. With 15 minutes remaining in the boil, mix maltodextrin with warm water before adding directly to boil — enough water to make it aqueous. Also add the Whirlfloc and yeast nutrients. At the end of the boil, turn off the heat and add the Cryo® hops. Give the wort a long stir to create a whirlpool, then let settle for 15 minutes.
Chill wort to yeast-pitching temperature and transfer to fermenter. Ferment at 68 °F (20 °C) until the gravity falls to 1.015 or below. Rack to secondary with 1 oz. (28 g) of Cascade hops. Cold crash after 3 days and then hold until it’s as bright as you like. Bottle or keg as usual.
Gluten-Free Pale Ale
(5.5 gallons/21 L, extract only)
OG = 1.058 FG = 1.012
IBU = 36 SRM = 7 ABV = 6%
Ingredients
6.6 lbs. (3 kg) gluten-free syrup (sorghum, brown rice, tapioca)
2 lbs. (0.9 kg) golden Belgian candy syrup
1 lb. (0.45 kg) maltodextrin (15 min.)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
5 AAU Cascade hops (60 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Cryo® Cascade hops (0 min.)
1 oz. (28 g) Cascade hops (dry hop)
SafAle S-04 or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Begin heating 7 gallons (26.5 L) water, stir in both syrups when the water gets hot. Boil for 60 minutes, adding hops according to the ingredients list. With 15 minutes remaining in the boil, mix maltodextrin with warm water before adding directly to boil — enough water to make it aqueous. Also add the Whirlfloc and yeast nutrients. At the end of the boil, turn off the heat and add the Cryo® hops. Give the wort a long stir to create a whirlpool, then let settle for 15 minutes.
Chill wort to yeast-pitching temperature and transfer to fermenter. Ferment at 68 °F (20 °C) until the gravity falls to 1.015 or below. Rack to secondary with 1 oz. (28 g) of Cascade hops. Cold crash after 3 days, and hold until it’s as bright as you like. Bottle or keg as usual.
Gluten-Free Red IPA
(5.5 gallons/21 L, all-grain)
OG = 1.057 FG = 1.014
IBU = 85 SRM = 9 ABV = 5.8%
Looking for something amber, caramelly, and hopped up? Another fun recipe that is reminiscent of the IPAs of a decade or two ago, with modern hopping techniques. I get a nice spicy pine off the bittering hops and amazing resin and fruit notes off the late hop additions, which complement a caramelly malt profile (especially in the all-grain version of this recipe). You can add more extract syrup to make this a double IPA if you feel that suits the color of this beer better. It’s designed to be fun to make and fun to drink!
Ingredients
9 lbs. (4.1 kg) pale millet malt
1 lb. (0.45 kg) CaraMillet malt
1 lb. (0.45 kg) biscuit rice malt
1 lb. (0.45 kg) buckwheat malt
1 lb. (0.45 kg) crystal rice malt
1 lb. (0.45 kg) amber rice malt
1 lb. (0.45 kg) maltodextrin
1 Tbsp. Termamyl Endo-Alpha Amylase
1 Tbsp. SEBamyl L
15 AAU Columbus hops (60 min.) (1 oz./28 g at 15% alpha acids)
2 oz. (57 g) Centennial hops (0 min.)
2 oz. (57 g) Simcoe® hops (0 min.)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
SafAle US-05 or Lallemand BRY-97 (West Coast Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Heat 6 gallons (23 L) of strike water to 165 °F (74 °C), add 1 heaping Tbsp. of Termamyl Endo-Alpha Amylase. Mash in grains. The temperature of the mash will drop to about 150 °F (66 °C). Add 1 heaping Tbsp. of SEBamyl L. Rest for 1.5–2 hours, or until mash passes iodine test. You may want to raise mash temperature to 160 °F (71 °C) after an hour. Recirculate and heat mash to 168 °F (76 °C). Sparge with about 2.5 gallons (9.5 L) of water or enough to collect 6.5 gallons (25.6 L).
Boil for 60 minutes, adding hops according to the ingredients list. With 15 minutes remaining in the boil, mix maltodextrin with warm water before adding directly to boil — enough water to make it aqueous. Also add the Whirlfloc and yeast nutrients. At the end of the boil, turn off the heat and add the hops. Give the wort a long stir to create a whirlpool, then let settle for 15 minutes.
Chill wort to yeast-pitching temperature and transfer to fermenter. Ferment at 68 °F (20 °C) until the gravity falls to 1.017 or below. Rack to secondary with 1 oz. (28 g) each of Centennial and Simcoe® hops. Cold crash after 3 days, add biofine if you so desire and hold until it’s as bright as you like. Bottle or keg as usual.
Gluten-Free Red IPA
(5.5 gallons/21 L, partial mash)
OG = 1.057 FG = 1.014
IBU = 85 SRM = 9 ABV = 5.8%
Ingredients
6.6 lbs. (3 kg) gluten-free syrup (sorghum, brown rice, tapioca)
1 lb. (0.45 kg) biscuit rice malt
1 lb. (0.45 kg) buckwheat malt
1 lb. (0.45 kg) crystal rice malt
0.5 lb. (0.23 kg) roasted CaraMillet malt (20 °L)
1 lb. (0.45 kg) maltodextrin
1⁄2 Tbsp. alpha amylase
15 AAU Columbus hops (60 min.) (1 oz./28 g at 15% alpha acids)
2 oz. (57 g) Centennial hops (0 min.)
2 oz. (57 g) Simcoe® hops (0 min.)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
Whirlfloc tablet (15 min.)
Yeast nutrient (15 min.)
SafAle US-05 or Lallemand BRY-97 (West Coast Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Buy milled grains or mill grains at home (I use the triple blade Ninja blender at home for a few seconds because the grains are so small you need three passes in a mill). Place crushed grains in a muslin bag. Heat 7 gallons (27 L) of water to 135 °F (57 °C), then submerge the grains in the water and add ½ Tbsp. alpha amylase. Hold at this temperature for 30 minutes, then heat to 150 °F (66 °C). After 30 minutes, begin to heat to boil. Remove grains when the temperature hits 170 °F (77 °C), then stir in the syrup.
Bring to a boil and add hops according to the ingredients list. Add the Whirlfloc and yeast nutrients with 15 minutes remaining in the boil.
At the end of the boil, remove from heat and add the final hop addition. Give the wort a long stir to create a whirlpool, then let settle. Chill the wort to yeast-pitching temperature before adding the yeast. Ferment at 68 °F
(20 °C) until the gravity reaches 1.017 or below. Rack to secondary with 1 oz. (28 g) each of Centennial and Simcoe® hops. Cold crash after 3 days, add biofine if you so desire and hold until it’s as bright as you like. Bottle or
keg as usual.
