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Beer Style: Belgain Pale Ale
Recipe Type: all-grain
Yield: 2.5 gallons
Pours a clear, straw yellow with a couple of fingers of head that quickly dissipate. The aroma has lots of jasmine coupled with a sweet candy sugar, as well as hints of pear, banana, and general ripe fruit smell. The flavor has an initial jasmine candy sweetness followed by a toasted grain note that fades into hints of pear, and nuttiness. This beer is dry, and crisp with a light effervescence. The body is fairly light.
- 3 lbs. millet
- 8 oz. Vienna roast millet
- 8 oz. buckwheat
- 8 oz. raw honey at flame out
- 1/2 oz. Saaz hops at 60 min.
- 1/2 oz. Saaz hops at 20 min.
- 1 oz. of Jasmine flowers at 10 min.
- 2 tsp. yeast nutrient at 15 min.
- 1 tsp. Irish moss at 15 min.
- Diatase enzyme for mash
- US-05 Yeast or other ale yeast (Amended by GFHB: Original recipe used Wyeast 3711 French Saison yeast, which is not gluten free)
Additional InstructionsPrimary Ferment: 7-10 days
Beer ProfileOriginal Gravity: 1.036
Final Gravity: 1.000
Alcohol by Vol: 4.8%
Color SRM: 6.0
Bitterness IBU: 32.0
Recipe Type: all-grain
Yield: 2.5 Gallons
I used the brew in a bag method for this brew, and with the use of the Diatase (alpha and beta amylase) only performed a single step mash. Also, I made a starter of brown rice syrup, and yeast nutrient for my Saison yeast to further reduce the gluten content from its initial package, this could be repeated several times if needed. This recipe is for an approximately 2.5gallon batch.
1. Mash in at 145 F for 90 minutes with Diatase enzyme.
2. Boil for 60 minutes, adding hops and other items as scheduled.
3. Cool to pitching temp, and add yeast
4. Start fermentation in 60's for first 1-2 days allowing it to gradually rise up to the 80s-90s by the end of the first week. The higher you go with this yeast strain early on the more Belgian phenolic/fruit notes you will have in your finished beer.
5. After making sure fermentation is complete cold crash to clear the beer
6. Rack beer in to bottling bucket on top of ~2.5 oz of priming sugar for a goal volume of CO2 of around 3.5.
7. Bottle and let condition at room temperature for at least next two weeks.