Description:

Belgain style pale ale made with lemon and orange peel, and Belgain candi sugar.

Ingredients:

• 6 lbs 9.6 oz Sorghum Syrup (3.0 SRM)
• 1.0 oz Cascade [5.5%] - Boil 60 min
• 8.00 oz Malto-Dextrine (Boil 60 min)
• 1.00 Whirlfloc Tablet (Boil 15 min)
• 0.5 oz Cascade [5.5%] - Boil 15 min
• 1.00 mg Lemon Peel (Boil 15 min)
• 0.75 oz Orange Peel, Bitter (Boil 15 min)
• 1 lbs Candi Sugar, Amber [Boil for 15 min] (75.0 SRM)
• 0.5 oz Cascade [5.5%] - Boil 1 min
• 1 pkgs T-58 or Mangrove Jack's M27

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.067
Final Gravity: 1.016
Alcohol by Vol: 6.7%
Color SRM: 11.1
Bitterness IBU: 17.6
Recipe Type: extract
Yield: 5.0 Gallons

Procedure:

Source: beersmithrecipes.com/viewrecipe/398692/gluten-free-belgian-specialty-ale