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GF Belgian Ale

207 calories 23.9 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Gluten Free Home Brewing
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created Sunday November 20th 2016
1.062
1.019
5.71%
30.85
3.66
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb White Sorghum Syrup - Gluten Free3.5 lb White Sorghum Syrup - Gluten Free 44 1.5 49.4%
3.50 lb Brown Rice Syrup - Gluten Free3.5 lb Brown Rice Syrup - Gluten Free 44 2 49.4%
1.25 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)1.25 oz Belgian Candi Syrup - Dark (80L) 32 80 1.1%
7.08 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Leaf/Whole 8.2 Boil 60 min 20.05 37.5%
0.25 oz Perle0.25 oz Perle Hops Leaf/Whole 8.2 Boil 30 min 5.14 12.5%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 5.66 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Bring to boil, add fermentables, continue boil until hot break Temperature 180 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Fining Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle       Amount: 3 Oz       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Belgain style blonde / pale ale made with sorghum, rice and sugar cane
Ingredients:

3 lbs White Sorghum Syrup (prior to boil)<br />
3 lbs Rice Extract Syrup (prior to boil)<br />
2 lbs 6 oz Table Sugar (prior to boil)<br />
0.75 oz Belgian Dark Candi Sugar (prior to boil)<br />
0.75 oz Perle Hops (60 min)<br />
1 tsp Gypsum (60 min)<br />
0.25 oz Perle Hops (30 min)<br />
1 tsp Diammonium Phosphate (30 min)<br />
1 oz Saaz Hops (15 min)<br />
1 tsp Irish Moss (15min)<br />
1 pkg Safbrew S-33 Dry Yeast<br />


Additional Instructions
Primary Ferment: 14 days at 68 degrees

Beer Profile
Original Gravity: 1.064
Final Gravity: 1.017
Recipe Type: extract
Yield: 5.0 Gallons
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Procedure:

Bring water to boil, and primary ferment-able sugars, return to boil and achieve hot break.

Add hops, finings and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-20 22:05 UTC
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