Back to SearchFlanders Brown Ale
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Beer Style: Flanders Brown / Ouid Bruin
Recipe Type: all-grain
Yield: 5 gallons
Description:
Craft a gluten-free Flanders-style brown ale with French oak complexity. This gluten-free beer recipe features pale millet/rice malts with Belgian ale yeast and French oak chips for barrel-aged character through extended conditioning. Perfect for brewing gluten-free craft beer with oak aging and Belgian yeast character. Adapted from BYO magazine for gluten-free homebrewing enthusiasts exploring Belgian ale styles.
Ingredients:
- 8 LBS Pale Millet Malt; or 11.2 LBS Pale Rice Malt; or any combination of the two
- 2.45 LBS Vienna Millet Malt
- 4 LBS Crystal Rice Malt
- 1.4 OZ German Hallertauer Mittelfruh
- 1 OZ Saaz for aroma
- 2 Cups French oak chips (medium-toast)
- 2 Packages Belgian Ale or Belgian Strong Ale Yeast; Mangrove Jack's M41 and M47, or SafAle BE-256 recommended
Additional Instructions
Primary Ferment: 2 weeksSecondary Ferment: 4 weeks
Beer Profile
Original Gravity: 1.050Final Gravity: 1.012
Alcohol by Vol: 4.9%
Color SRM: 8.1
Bitterness IBU: 20.0
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 163.4 F 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. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Note 90 minute boil time.
Allow to achieve hot break and maintain rolling boil.
1.4 OZ German Hallertauer Mittelfruh @ 75 mins
1 OZ Saaz for aroma @ 15 mins
1 Cup French oak chips (medium-toast) and 1 package Belgian Ale or Belgian Strong Ale Yeast in primary fermenter
Rack after two weeks, and then rack a second time after 4 weeks. After second racking, add 1 Cup French oak chips (medium-toast). Pitch the second package of Belgian Ale or Belgian Strong Ale Yeast along with the priming sugar into the still, racked brew and package immediately. Condition the finished beer in bottles or in a keg for another six weeks.