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Belgian Ale - Rice Malt Beer

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Belgian Ale - Rice Malt Beer

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Beer Style: Belgain Pale Ale 
Recipe Type: all-grain
Yield: 5 gallons

Description:

All-grain Belgian style ale made from rice malt

Ingredients:

  • 20lb Pale rice malt (hulled and/or naked varieties)
  • 2lb Crystal rice malt
  • 1oz Cascade boiling hops
  • 1/2oz Spalt Select; 1/2oz Willamette mid to late boil hops
  • Yeast: Dry Belgian or session

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.052
Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

1oz Cascade boiling hops
1/2oz Spalt Select; 1/2oz Willamette mid to late boil hops
Yeast: Dry Belgian or session

Finished beer transferred through Hop Rocket with ½ oz Cascade, ½ oz Hallertau, ½ oz Spalt select (could be dry hopped in secondary)

Source:
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