Description:

Adapted from 'St. Benedict Belgian Dark Strong Ale' recipe by Jonathan Moxy in his article on www.seriouseats.com. The base malt of the original recipe called for Belgian pilsner and pale malts, which were substituted for millet and/or rice pale malts. The more difficult malt to substitute was the Maris Otter malt which is renowned for its unique biscuit-like flavor profile. The closest substitute is biscuit rice malt, which has a very nice biscuit-like flavor, but most likely will not contribute as uniquely as the Maris Otter malt. The recipe calls for two types of Belgian candi syrups, the D1 and D2. D1 is 80 Lovibond and D2 is 160 Lovibond. We carry the 90 and 180 Lovibond Belgian candi syrups, but this recipe is calculated based on the D1 and D2. Lastly, we substituted the liquid yeast with a gluten free Mangrove Jack's M41 yeast. We should also mention that we did NOT increase the grain bill. Generally when adapting a conventional recipe to gluten free, we find the gluten free grain bill needs to be increased 20-30 percent. But this recipe had a large enough grain bill that it was still greater than the BJCP guidelines for this category of beer style. But feel free to shoot for the 9.7% ABV of the original recipe!

Ingredients:

• 12 LBS Pale Millet Malt; or 16.8 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
• 2 LBS Biscuit Rice Malt
• 1 LB Flaked Oats
• 1 LB D1 Belgian Candi Syrup
• 1 LB D2 Belgian Candi Syrup
• 1 LB Turbinado Sugar
• 1 OZ Magnum Hops
• 1 Whirlfloc Tablet
• 1/2 Tsp Yeast Nutrient
• 1 Pkt Mangrove Jack's M41 Yeast

Additional Instructions

Primary Ferment: 10-14 days
Secondary Ferment: 10-14 days

Beer Profile

Original Gravity: 1.073
Final Gravity: 1.013
Alcohol by Vol: 7.8%
Color SRM: 22.0
Bitterness IBU: 34.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from 'St. Benedict Belgian Dark Strong Ale' recipe by Jonathan Moxy