Gluten Free American Pale Ale

Looking to make a gluten free beer? We've got you sorted!

This recipe is based upon the Ground Breaker Brewing Home Brew recipe, more details can be found on their website.

Ingredients:

Briess Liquid Malt Extract (LME) – White Sorghum – 1.5 kg x 2 
(A 1.5 kg canister in 23 litres of water will give you an SG of approximately 1.020)
Dextrose - 311 grams
Cascade Hops - 112grams
Red Split Lentils - 680 grams ( Available at your local supermarket) 
Buckwheat - 510 grams ( Available at your local supermarket)
US-05 Yeast

Instructions
1. Toast red split lentils at 375 in a shallow baking pan. Stir every few minutes. While roasting the lentils, they start out tasting and smelling like "raw" green
beans. You want to make sure that all of that raw character is gone from the smell and taste of the lentils. They are done when they smell nutty and are
crunchy. It usually takes about 20-25 minutes.
2. Add 23.3 liters water to the kettle, bringing pre-boil volume to 23.3 liters. Put the lentils and kashi in a bag and hang in the kettle.
3. Steep the 510g Kashi (Buckwheat) and 680g Red Split Lentils in the kettle until the wort reaches 71C.
4. Once the wort reaches 74C turn the flame off to prevent burning, then stir in the 311g of dextrose and 3kg Briess LME - White Sorghum Syrup.
5. Bring the wort to a boil and hold for 1.000 hr.
6. Put 14g Cascade into boil for 1.000 hr.
7. Put 14g Cascade into boil for 30.000 min.
8. Put 28g Cascade into boil for 15.000 min.
9. Put 1/2 Whirlfloc tablet into boil for 15.000 min.
10. Stop boiling the wort.
11. Once wort reaches 85C, put 28g Cascade into wort.
12. You should have 20.8L wort post-boil. The final volume in the primary is 20.8L.
13. Cool wort and pitch Safale S-05 Ale yeast, to the primary fermenter.
14. Let ferment for 7 days.
15. Put 28g Cascade into fermenter for 24 hrs.
16. Place fermenter in a cool dark place. A refrigerator is ideal, but a cellar or or basement will work as well.
17. Transfer beer to secondary and let sit for 24 hours
18. Transfer to a corny keg.