Back to SearchBelgian Rice Ale
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Beer Style: Belgain Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
Brew an authentic gluten-free Belgian pale ale with classic Belgian yeast character. This gluten-free beer recipe features pale rice malt and crystal rice malt with Centennial, Tettnanger, and Willamette hops for balanced bitterness and floral aroma. OG 1.052, 5.5% ABV. Dry-hopped for enhanced hop flavor. Uses Mangrove Jack's M41 Belgian ale yeast for traditional Belgian spicy, fruity esters. Perfect for brewing gluten-free craft beer at home with celiac-safe ingredients. All-grain gluten-free Belgian ale recipe for homebrewers seeking European-style brewing traditions.
Ingredients:
- 20 lb Pale rice malt
- 2 lb Crystal rice malt
- 1 oz Centennial hops
- 1 oz Tettnanger hops
- 1 oz Willamette hops
- 1 Whirlfloc tablet
- 1 pkg Mangrove Jacks M41
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.052Final Gravity: 1.011
Alcohol by Vol: 5.5%
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 163.4 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.
Allow to achieve hot break and maintain rolling boil.
1 oz Centennial hops (60 minutes)
0.5 oz Tettnanger hops (15 minutes)
0.5 oz Willamette hops (15 minutes)
1 Whirlfloc tablet (10 minutes)
Yeast: Mangrove Jack’s M41 Belgian Ale Yeast
Dry hopping: 0.5 oz Tettnanger hops (secondary)
0.5 oz Willamette hops (secondary)