Back to SearchBelgian 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 bold and flavorful gluten-free Belgian-style pale ale homebrew recipe, brewed primarily with rice syrup and supported by sorghum syrup and amber candi sugar. This combination creates a clean, fermentable base that allows the classic Belgian-inspired spice character to shine. Coriander and peppercorns add subtle complexity, while Centennial and Cascade hops provide balanced bitterness and bright citrus notes. A great choice for homebrewers looking to explore high-gravity gluten-free beer styles without sacrificing flavor, aroma, or drinkability.
Ingredients:
- Fermentable Bill ---------------------------------------
- 5 lbs Clarified Brown Rice Syrup 42DE
- 3 lbs BriesSweet White Sorghum Syrup 45DE
- 1 lb Candi Sugar, Amber
- Hop Bill Summary ---------------------------------------
- 1.1 oz Centennial Hops
- 1.1 oz Cascade Hops
- Other Ingredients ---------------------------------------
- 1 oz Coriander Seed
- 0.50 oz Peppercorns
- 1 pkg Safale US-05 yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.071Final Gravity: 1.013
Alcohol by Vol: 7.7%
Color SRM: 10.5
Bitterness IBU: 27.9
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Bring to boil. Remove from heat and add brown rice and sorghum syrup, candi sugar (this prevents scorching the syrup), return to boil allow to achieve hot break.
1.1 oz Centennial Hops (60 min)
1.1 oz Cascade Hops (20 min)
1 oz Coriander Seed (Boil 15 min)
0.50 oz Peppercorns (Boil 10 min)
1 pkg Safale US-05