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Belgian Rice Ale

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Belgian Rice Ale

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Beer Style: Belgain Pale Ale 
Recipe Type: all-grain
Yield: 5 gallons


Recipe to our All-Grain Belgian Rice Ale Recipe Kit


  • 20 lb Pale rice malt (hulled and/or naked varieties)
  • 2 lb Crystal rice malt
  • 1 oz Centennial hops
  • 1 oz Tettnanger hops
  • 1 oz Willamette hops
  • 1 Whirlfloc tablet
  • 1 pkg Mangrove Jack's M41

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.011
Alcohol by Vol: 5.5%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

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 (replaces discontinued M27)
Dry hopping: 0.5 oz Tettnanger hops (secondary)
0.5 oz Willamette hops (secondary)

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