3.0 lb White Sorghum Syrup
1.0 lb Dry Rice Extract
1.0 lb Belgian Candy Syrup
1.0 lb Rice Flakes (pre-gelatinized)
4.0 oz Maltodextrin
optional: 1/4 tsp Irish Moss
2 oz Liberty Hops or German Tettnang
1 pkt Windsor Yeast
Heat 3 gal H20 to 160F and steep rice flakes for 30 mins, holding liquid around 160F. Remove rice flakes. Heat to boiling. Turn off heat and stir in Sorghum Syrup, Rice Extract, Maltodextrin, and Belgian Syrup. Return to boil and start 45 minute timer.
@ 45 mins (beginning of boil), add 1.5 oz Hops (bittering)
@ 15 mins, add Irish Moss (optional)
@ 5 mins, add 0.5 oz Hops (aroma)
Cool to 80F, pour into sanitized fermenter. Add H20 to reach 5 gal volume and pitch Windsor Yeast. Follow normal fermentation and bottling procedure.