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Belgian Ale (Gluten Free)

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Belgian Ale (Gluten Free)

back to search Back to Search  Style Details 

Beer Style: Specialty Beer  (23A)
Recipe Type: extract
Yield: 5 US gallons

Specialty Beer
Beer Color


Belgain style ale made with mostly rice syrup with some sorghum syrup.


  • 5 lbs Clarified Brown Rice Syrup 42DE [Boil for 60 min] (2.0 SRM)
  • 3 lbs BriesSweet™ White Sorghum Syrup 45DE High Maltose [Boil for 60 min] (3.0 SRM)
  • 1.1 oz Centennial [10.0%] - Boil 60 min
  • 1.1 oz Cascade [5.5%] - Boil 20 min
  • 1.00 oz Coriander Seed (Boil 15 min)
  • 0.50 oz Peppercorns (Boil 10 min)
  • 2 pkgs Safale US-05
  • 1 lbs Candi Sugar, Amber (75.0 SRM)

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.071
Final Gravity: 1.013
Alcohol by Vol: 7.7%
Color SRM: 10.5  Color Sample 
Bitterness IBU: 27.9
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and remaining fermentable sugars according to schedule.

Chill wort until appropriate temperature to pitch yeast.