Vagabond Pale Ale - Prototype Challenge
Gluten Free Beer. Toffee. Piney. Fruitcake.
A foundation of caramel malt is buttressed by a raucously resinous bitterness, as the rioting backdrop of citrus and tropical fruit flow in waves from those twin titans of the US – Centennial and Amarillo. And it also happens to be gluten free.
Malt: Pale Ale (3.38 kilograms) Malt: Caramalt (0.5 kilograms) Malt: Crystal 150 (0.19 kilograms) Hops: Centennial (2.5 grams) - start bitter Hops: Amarillo (2.5 grams) - start bitter Hops: Centennial (10 grams) - start bitter Hops: Amarillo (10 grams) - start bitter Hops: Amarillo (12.5 grams) - end flavour Hops: Centennial (100 grams) - dry hop aroma Hops: Amarillo (87.5 grams) - dry hop aroma Yeast: Wyeast 1056 - American Ale™
- Chinese chicken salad - Lemon grilled halibut - Apple crumble
Add .75g (0.026oz) of Brewers Clarex to your fermentation vessel during casting.