I am an all-grain brewer and have not brewed an extract beer in years. However, I have a couple of friends who have gluten allergies and I wanted to brew a gluten-free beer for them. Knowing their tastes lean towards the lighter side, I decide to brew a light American lager. For a five-gallon recipe, I used 3 lbs. of white sorghum extract, 2 lbs of rice syrup solids and 1.5 lb of clover honey. At 14 minutes in the boil, I added my usual 1 tsp. of Irish moss as my fining agent. After chilling to 65F, I pitched Saflager S-23 lager yeast and it has been fermenting at 60F for two days. My problem is that this beer is as cloudy and hazy as a hefeweizen if not more so. Since I am expecting something as clear as a Budweiser or Coors, I am a little concerned about the level of proteins in the sorghum extract. Can anybody suggest a clarifier or fining agent that can be added during primary or secondary fermentation and will hold up when I lager it at 35F? Many thanks for the input.
Brewhawk (thrilled with tonight's Hawkeye Orange Bowl victory)