American Standard Lager (Gluten Free)

Recipe located in Zymurgy Magazine Nov/Dec 2002 Issue

Ingredients for 5 U.S. gal (19L)

7.0 lb (3.2 kg) white sorghum malt

3.0 lb (1.4 kg) flaked rice

1.0 lb (0.45 kg) flaked corn

1.0 oz (28 g) Tettnanger whole  hops, 3.3% alpha acid (90 min)

1 tsp (4.9 ml) Irish Moss (15 min)

1.0 lb (0.45 kg) light brown sugar (1 min)

1.5 lb (0.68 kg) honey (1 min)

White Labs WLP940 Mexican Lager Yeast (or lager yeast of your preference)

3.6 oz (102 g) corn sugar to prime

Statistics

Original Gravity: 1.045₁ (11.2 P)

Final Gravity: 1.010₁ (2.6 P)

Boiling Time: 90 minutes

IBUs: 15

Color: 5-10 SRM₂

₁ : dependent on the quality of malt and mash conversion efficiency

₂ : dependent on the degree of malt kilning

Primary Fermentation: 14 days at 46-58° F (8.9-14.5° C)

Secondary Fermentation: 14 days or more at 32-40°F (0-4.5° C)

Directions

Mash grains at 150F (66C) for one to three hours or until starch conversion is complete. Conduct single or multi-step decoction if desired. Add hops, Irish moss, honey and brown sugar as directed. Perform a diacetyl rest after primary fermentation is complete, then transfer to secondary and lager for two weeks or more. Bottle or keg.