Inspired by the rich brewing traditions of Belgian Trappist monasteries, this gluten-free Abbey Style Ale showcases the depth and complexity possible with modern gluten-free malts. Developed by Grouse Malt House, the recipe layers pale buckwheat and caramel millet malts with Belgian amber sugar to create notes of toasted bread, caramel, dark fruit, and subtle spice. Lallemand Abbaye yeast completes the character with classic Belgian esters and a smooth, dry finish, producing an elegant ale that is both complex and highly drinkable.
Ingredients
Grain Bill
- 6.50 lb Pale Millet Malt
- 2.25 lb Pale Buckwheat Malt
- 1.00 lb Caramel Millet Malt
- 0.50 lb Caramel 90L Millet Malt
- 0.38 lb Caramel 120L Millet Malt
Hops
- 0.25 oz Centennial Hops (45 min)
- 0.25 oz Centennial Hops (30 min)
- 0.25 oz Centennial Hops (15 min)
- 0.25 oz Centennial Hops (0 min)
Other Additions
- 0.50 lb Amber Belgian Sugar (Late Addition)
- Irish Moss or 1 Whirlfloc Tablet (15 min)
Yeast
- 1 package Lallemand Abbaye Belgian Ale Yeast
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our all-grain brewing tutorials for mash and boil procedures. Follow the yeast manufacturer's recommendations for fermentation and temperature control.
Beer at a Glance
| Beer Style: | Abbey Style Ale |
| Recipe Type: | All-Grain |
| Yield: | 5 Gallons |
| IBU: | 24.5 |
| SRM: | 13.0 |
Using Ceremix® Flex and Ondea Pro (Requires Both Enzymes)
| OG: | 1.066 |
| FG: | 1.013 |
| ABV: | 7.0% |
Using Termamyl SC DS and SEBAmyl L (Requires Both Enzymes)
| OG: | 1.058 |
| FG: | 1.012 |
| ABV: | 6.04% |