Back to SearchBelgian Specialty Ale
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Beer Style: American Pale Ale, Belgain Pale Ale, Classic English Pale Ale
Recipe Type: extract
Yield: 5 gallons
Description:
A bright and flavorful gluten-free Belgian-style pale ale homebrew recipe brewed with sorghum syrup, Belgian candi sugar, and fresh citrus peel. Lemon and bitter orange add vibrant zest, while Cascade hops provide gentle bitterness and aroma. Belgian yeast contributes subtle peppery and spicy notes, creating a refreshing, complex, and highly drinkable wheat-free Belgian specialty ale perfect for warm weather brewing and year-round enjoyment.
Ingredients:
- Fermentable Bill ---------------------------------------
- 6 lbs 9.6 oz Sorghum Syrup
- 1 lb Candi Sugar, Amber
- Hop Bill Summary ---------------------------------------
- 2.5 oz Cascade Hops [5.5% AAU]
- Other Ingredients ---------------------------------------
- 8 oz Maltodextrin (Boil)
- 1 Whirlfloc Tablet (Boil)
- 1 mg Lemon Peel (Boil)
- 0.75 oz Orange Peel, Bitter (Boil)
- 1 pkg T-58 or Mangrove Jacks M27
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.067Final Gravity: 1.016
Alcohol by Vol: 6.7%
Color SRM: 11.1
Bitterness IBU: 17.6
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break. Note: Candi sugar is added with 15 minutes left in boil.
1 oz Cascade hops (60 min)
8 oz Maltodextrin (60 min)
1 Whirlfloc Tablet (15 min)
0.5 oz Cascade hops - (15 min)
1 mg Lemon Peel (15 min)
0.75 oz Orange Peel, Bitter (15 min)
1 lb Candi Sugar, Amber (15 min)
0.5 oz Cascade hops (1 min)
1 pkg T-58 (adds peppery and spicy notes) or Mangrove Jacks M27