Back to SearchFlanders Brown Ale
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Beer Style: Flanders Brown / Ouid Bruin
Recipe Type: partial mash
Yield: 5 gallons
Description:
Brew a gluten-free Flanders brown ale with Belgian oak-aged character. This gluten-free beer recipe uses pale millet/rice malts and Belgian ale yeast for traditional Flemish brown ale complexity. Features French oak chips for authentic barrel-aged flavor through extended conditioning. Perfect for brewing gluten-free Belgian-style craft beer at home with oak aging. Adapted from BYO magazine for gluten-free homebrewing with European ale traditions.
Ingredients:
- 6.6 LBS Sorghum Syrup
- 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: 1.044Final Gravity: 1.011
Alcohol by Vol: 4.4%
Color SRM: 8.1
Bitterness IBU: 20.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 7 gallon pre-boil size (due to extra long boil time). Bring to boil.
Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
Note 90 minute boil time.
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.