Gluten-Free Lager
Lager is the most forgiving core style for gluten-free brewing. Sorghum and rice deliver exactly what the style demands — clean fermentables, low residual sweetness, and a dry, crisp finish.
The challenge in GF lager is not flavor complexity but process discipline. Cold fermentation, high attenuation, and clean lagering time are what separate a good GF lager from a thin or off-character one.
| Parameter | Target Range | Notes |
|---|---|---|
| Original Gravity | 1.044–1.052 | Sorghum yields are consistent in this range |
| Final Gravity | 1.006–1.012 | High attenuation expected with clean lager yeast |
| ABV | 4.5–5.5% | Standard lager range |
| IBU | 8–18 | Low bitterness, Hallertau or Saaz preferred |
| SRM | 2–5 | Pale straw to gold; sorghum and rice deliver naturally |
| Fermentation Temp | 50–55°F | Cold fermentation critical for clean profile |
Grain Bill Approach
A sorghum malt base (70–80%) combined with flaked or malted rice (20–30%) produces a clean, dry lager character. Rice reduces residual sweetness and lightens body without the adjunct flavor risk of corn. Avoid buckwheat entirely — even small amounts introduce earthiness incompatible with lager style expectations.
Mash temperature at 148–152°F (64–67°C) favors fermentability and dry finish.
Common lager failures:
- Residual sorghum sweetness from under-attenuated fermentation
- Sulfury or acetaldehyde notes from shortened lagering time
- Haze from skipping cold conditioning or filtration
What GF lager does well:
- Clean and approachable profile for non-specialist consumers
- Naturally pairs with the flavor character of sorghum malt
- Strong commercial positioning as a familiar, recognizable style
Source Notes
Lager parameter targets based on BJCP style guidelines adapted for GF grain systems and sorghum malt performance data.