Running Free - Gluten Free Maple Mild 2019 Brew Session

Color is cream. Finished dry with a slight haze before cold conditioning. Oddly tastes like hard apple cider. Plan to back sweeten with maple syrup at kegging. According to See http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/ Prior to back sweeten - add 1/4 tsp potassium metabisulfite per 5 gallons (1.9 g / 5 gallons = 8.4 g / 22 gallons). Wait 12 hours. Add 1/2 tsp potassium sorbate / gallon (8.2 g / 5 gallons = 36 g/22 gallons). Wait 24-48 hours before back sweetening. Not doing this as yeast should be spent / dormant / removed. Running Free: Two quarts finished beer, heated to boiling - add 2 oz Cascade hops. Boil 20 minutes, remove hops. Add .5 lb lactose, 1.5 cups maple syrup, 1/2 cup chocolate syrup. Bring to boil - 10 minutes. Add to 1/4 keg. Charge with CO2. Fill with beer. Free NEZ - Two quarts finished beer, heat to boiling - add 1 oz Cascade, 2 oz Chinook, 2 oz Centennial, 2.25 oz Rakau - remove heat and steep 1 hour. Remove hops and add to 1/2 keg. Boil 1 quart water, add 2 lb lactose, .5 lb maltodextrin. Bring to boil for 5 minutes. Add to keg. Charge with CO2. Fill keg with beer.