Description:

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

Ingredients:

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

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.064
Final Gravity: 1.017
Alcohol by Vol: 6.3%
Color SRM: 4.0
Bitterness IBU: 22.0
Recipe Type: extract
Yield: 5.0 Gallons

Procedure:

Source: hopville.com/recipe/485564/belgian-blond-ale-recipes/gluten-free-belgian-blond-ale