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Rice Ale Pale (RAP beer)

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Rice Ale Pale (RAP beer)

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Beer Style: American Pale Ale 
Recipe Type: extract
Yield: 5 gallons


I like to call this the 100% Adjunct beer. This is an experimental beer with tropical/grapefruit hop profile. This is a good beer to make to see what happens without Sorghum Extract, or partial grains. I plan to modify it by adding brew in a bag partial grains, also a dose of maltodextrine. You could also make this with 45L Belgium Candy Syrup to make it more of a traditional pale color. I would not omit the candy syrup as it is the only color contributor to this beer. But maybe that would be a fun experiment. But I think you really should try making this beer below to understand what Rice Syrup Solids are like as a fermentable. One word of warning though...Rice Syrup Solids are expensive. But they are one of the few gluten free fermentables in your local home brew shop.

Special thanks to the American Homebrewers Association, for shipping me hops in return for my membership renewal. I would have never found Ekuanot hops without that perk.

This recipe was inspired by "Brew Your Own" Magazine , 12/2016 issue, "Deschutes GF NWPA Clone". Rice solids were not the first suggested ingredient, not second, but the third suggested fermentable for that beer. The hops, and hop schedule have completely been changed.

This is a reduced boil on the stove extract recipe.


  • 3.5 Gallons of carbon filtered water
  • 4 grams Gypsum
  • 4 grams Calcium Chloride
  • 6 lbs Rice Syrup Solids (dry)
  • 1 lbs Belgium Candy Syrup (90L)
  • 1/2 oz Warrior Hops -- 60 min
  • 1/4 oz Ekuanot hops-- 30
  • 1/2 oz Ekuanot hops -- 15 min
  • 1/2 oz Warrior hops -- 15 min
  • 1 tsp Irish moss -- 15 min
  • 1 oz Chinook hops - 5 min
  • 1/4 oz Ekuanot hops - 0 min (flamout)
  • 5 tsp Yeast Nutrient - 0 min
  • 8 oz Honey - 0 min
  • 2.5 gal carbon filtered water
  • 11 g package BRY-97 dry yeast
  • 1 oz Ekuanot hops - Dry hop 3 days
  • 1 oz Columbus hops - Dry hop 3 days
  • 4 oz corn sugar at bottling time (or omit if force carbing in keg).

Additional Instructions

Primary Ferment: 2 to 3 weeks
Secondary Ferment: N/A

Beer Profile

Original Gravity: 1058
Final Gravity: 1012
Alcohol by Vol: 6.0%
Color SRM: 13.0
Bitterness IBU: 50.0
Recipe Type: extract
Yield: 5.0 Gallons
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Bring 3.5 gal of water to a boil
Add brewing salts
Turn off heat and begin slow process of stirring in rice syrup solids, avoiding making lumps
Stir in Candy syrup
Return to boil
Add hops at times indicated above for 60 minute boil
at 15 minutes left in boil insert immersion cooler if using
At flameout (after 60 minutes of boil) add honey and 0 min hops
Cool wort to 85 degrees with cooler/water bath
add carbon filtered water to achieive 5.5 gal (or starting gravity) and 64 to 68 deg wort
pour vigoursly into fermentor to oxygenate wort
shake fermentor for oxygenation
sprinkle dry yeast packet on top of wort
1 week after fermentation stops, add dry hops for 3 days
bottle with corn sugar

Rice syrup solids are strangely white, and very clumpy. So sprinkle a little, and stir, sprinkle, stir, sprinkle stir...over and over.

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