Description:

Belgain saison made with tapioca, sorghum, beet and candi sugars

Ingredients:

• 4 lbs Tapioca Syrup (prior to boil)
• 2 lbs Sorghum Syrup (prior to boil)
• 0.5 lb Beet Sugar (prior to boil)
• 0.5 Candi Sugar (prior to boil)
• 1 oz Styrian Goldings Hops (60 min)
• 2 oz Saaz Hops (60 min)
• 8g Coriander (10 min)
• 3g Fresh Ginger (10 min)
• 2.5g Seeds of Paradise (10 min)
• 1 pkg Yeast - Recipe used Wyeast Belgian Saison Yeast which is not completely gluten free; may also use T-58 or S-33

Additional Instructions

Primary Ferment: 14 days at 80 - 90 degrees

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons

Procedure:

Source: www.homebrewtalk.com/f164/belgian-strong-gluten-free-271969/