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Beer Style: Belgain Pale Ale
Recipe Type: extract
Yield: 5 gallons
Description:
This best-selling gluten-free extract beer recipe (also sold as a kit) showcases the depth and character possible when brewing gluten-free beer. Effervescent and smooth, a classic Belgian ale yeast delivers aromas of wildflowers, citrus, fruity esters, and subtle spice. Brewed with sorghum syrup, rice solids, gluten-free malts, and balanced Northern Brewer and Willamette hops, it’s an approachable, flavorful Belgian-style gluten-free ale.
Ingredients:
- 6.6 LB Sorghum Syrup
- 1 LB Rice Syrup Solids
- 8 OZ Caramel Millet Malt
- 4 OZ Biscuit Rice Malt
- 4 OZ Munich Millet Malt
- 1 OZ Northern Brewer Hops
- 1 OZ Willamette Hops
- 8 OZ Maltodextrin
- 1 Whirlfloc Tablet
- 1 sachet Mangrove Jacks M41 Yeast.
Additional Instructions
Primary Ferment: 7 - 10 daysSecondary Ferment: 7
Beer Profile
Original Gravity: 1.048Final Gravity: 1.007
Alcohol by Vol: 5.3%
Color SRM: 3.5
Bitterness IBU: 29.1
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum syrup and rice syrup solids (this prevents scorching), return to boil allow to achieve hot break.
Northern Brewer (60 minutes)
Willamette( 20 minutes)
Northern Brewer (20 minutes)
1 Whirlfloc Tablet (10 minutes)
8 oz Maltodextrin (10 minutes)
Willamette (5 minutes)
Yeast: Mangrove Jack's M41 Yeast
Yeast nutrients per dosing and time addition recommendations.