Back to SearchBelgian Ale - Rice Malt Beer
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Beer Style: Belgain Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
This all-grain gluten-free Belgian-style ale highlights the expressive side of rice-based brewing. Built on a simple foundation of pale and crystal rice malts, it delivers a soft, lightly sweet malt profile that lets Belgian yeast shine. Subtle hop additions provide balance while fermentation-driven esters add gentle fruit and spice. Designed for gluten-free homebrewers, this celiac-safe recipe emphasizes aroma, complexity, and a dry, elegant finish rather than malt depth or hop intensity. This would be a great gluten-free recipe to use Ceremix® Flex and Ondea Pro in order to reduce the grain bill size.
Ingredients:
- 20 lb Pale rice malt
- 2 lb Crystal rice malt
- 1 oz Cascade hops
- 1 oz Spalt Select hops
- 1 oz Willamette hops
- Dry Belgian or session yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.052Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil and allow to achieve hot break. Maintain rolling boil.
1 oz Cascade hops @ 60 min
0.5 oz Spalt Select hops @ 30 min
0.5 oz Willamette hops @ 15 min
Dry Belgian or session yeast (LalBrew Farmhouse (recommended); or Mangrove Jacks M41 or M47)
Secondary dry hopping:
0.5 oz Spalt Select hops
0.5 oz Willamette hops