Clean and crisp with a spicy hops aroma and flavor, this beer needs to ferment cool (50–55°F/10–13°C) and lager for six weeks, but it is well worth the time and patience.
We’ve updated this recipe to include the addition of gluten-reducing enzymes, if you want a gluten-reduced beer. Without testing a finished batch, we can make no guarantees of the amount of gluten that will remain in the beer you brew, so test before you drink if you or your friends are gluten-sensitive.
Estimated OG: 1.055
Estimated FG: 1.012
Estimated IBUs: 40
Estimated ABV: 5.7%