Description:

Brew a rich gluten-free Belgian dark strong ale with authentic quadrupel character. This gluten-free beer recipe features pale millet/rice malts and biscuit rice malt to replicate traditional Belgian malt complexity. Includes Belgian candi syrups (Simplicity and D-180) for deep caramel notes and enhanced fermentability. Uses Mangrove Jack's M41 Belgian yeast for classic spicy, fruity esters. High-gravity Belgian ale perfect for celiac-friendly craft brewing with traditional abbey ale character. Adapted from Serious Eats for brewing gluten-free beer with European monastic brewing traditions.

Ingredients:

• 12 LBS Pale Millet Malt; or 16.8 LBS Pale Rice Malt; or any combination of the two
• 2 LBS Biscuit Rice Malt
• 1 LB Flaked Oats or Pale Oat Malt
• 1 LB Simplicity Belgian Candi Syrup
• 1 LB D-180 Belgian Candi Syrup
• 1 LB Turbinado Sugar
• 1 OZ Magnum Hops
• 1 Whirlfloc Tablet
• 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