Stefan Shoemaker’s Gluten-Free American IPA

Stefan Shoemaker’s Gluten-Free American IPA

(5 gallons/19 L, extract only)
OG = 1.061 FG = 1.012
IBU = 43 SRM = 13 ABV = 5.9%

Ingredients
7 lbs. (3.2 kg) Briess white sorghum syrup
8 oz. (0.23 kg) molasses
6 oz. (0.17 kg) Belgian dark candi sugar
9 oz. (0.26 kg) honey (0 min.)
14 AAU Cluster hops (60 min.) (2 oz./57 g at 7% alpha acids)
2.9 AAU Cascade hops (15 min.) (0.5 oz./14 g at 5.75% alpha acids)
2.5 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
2.9 AAU Cascade hops (1 min.) (0.5 oz./14 g at 5.75% alpha acids)
2.5 AAU Fuggle hops (1 min.) (0.5 oz./14 g at 5% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1 tsp. gypsum (60 min.)
1 tsp. diammonium phosphate (DAP) (15 min.)
1 tsp. Irish moss (15 min.)
Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Bring 3 gallons (11 L) of water to boil and add the sorghum, molasses, and candi sugar. Boil time is 60 minutes. Add the hops and other ingredients as listed. After the boil is complete, add the honey then chill to 65 °F (18 °C). Transfer to a carboy, top up with cool water to reach 5 gallons (19 L) and pitch the yeast. Ferment at 68 °F (20 °C) for seven days, rack to a secondary and condition for another seven days at 68 °F (20 °C).