Description:

This recipe builds a gluten-free clone using extensive research from successful barley-based versions, which typically rely on a simple grain bill of Belgian Pilsner and Pale malts. To replicate the richness of Belgian Pilsner malt in a gluten-free format, this recipe incorporates biscuit rice malt alongside a base of pale rice, millet, and buckwheat, delivering depth while maintaining a clean, dry finish. Aside from the grain bill and enzymes, all other components closely mirror established Westvleteren-style clones, with only minor variation in bittering hops. Although this recipe has not yet been brewed, it is intended as a foundation for gluten-free Belgian-style brewing, providing a close sensory equivalent to traditional beers and serving as a starting point for future refinement within the gluten-free brewing community.

Tasting notes of Westvleteren 12:
Very full, creamy smooth and round-bodied aroma, average to good carbonation. Tart dark fruit, raisins, caramel sweetness, warming alcohol, tobacco and leather. Very lush and sincere beer, good malt flavor. Balanced taste, exceptionally complex with an aftertaste that lasts and ends with a dry finish. A taste and experience that is as individual as the person drinking it.

Ingredients:

• Grains
• 10 oz Rice Hulls (0.0 SRM)
• 7 lbs Pale Millet Malt (1.3 SRM)
• 3 lbs 8.00 oz Biscuit Rice Malt (5.7 SRM)
• 3 lbs 8.00 oz Pale Rice Malt (1.1 SRM)
• 2 lbs Pale Buckwheat Malt (2.0 SRM)
• Enzymes
• 6.00 ml SEBstar HTL (Mash 120 min)
• 5.00 ml AMG-300L (Mash 60 min)
• 6.00 ml SEBflo TL (Mash 60 min)
• Boil hops and adjuncts
• 0.20 oz Pacific Gem [15.0%] - Boil 60 min
• 0.80 oz Hallertauer Mittelfrueh [4.0%] - Boil 30 min
• 0.80 oz Styrian Goldings [5.4%] - Boil 15 min
• 2 lbs Candi Syrup, D-180 [Boil for 5 min] (180.0 SRM)
• Yeast
• 1 pkg Belgian Abbey (Mangrove Jacks M47)
• Yeast Nutrient

Additional Instructions

Primary Ferment: 14
Secondary Ferment: 14

Beer Profile

Original Gravity: 1.094
Final Gravity: 1.020
Alcohol by Vol: 10.0%
Color SRM: 34.0
Bitterness IBU: 35.0
Recipe Type: all-grain
Yield: 4.0 Gallons

Procedure:

Source: Matt S