Orangatang Gluten Free Spiced Belgian Ale

Belgian-Style Blonde Ale - Extract

Recipe Description

This recipe was a kit created by American Brewmaster.

"Not just for gluten free beer drinkers, this Belgian style golden ale is a tasty treat for all beer lovers. The addition of Orange Blossom Honey add a nice touch of sweetness to balance out the spicy /pepper notes of the Belgian yeast."

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 2.5 gal (9.5 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 3.3 lbs (1.5 kg) White Sorghum Syrup (3 °L)
  • 1 lbs (0.45 kg) Clear Candi Sugar (0.5 °L)
  • 1 lbs (0.45 kg) Clear Candi Sugar (0.5 °L)
  • After Boil
  • 1 lbs (0.45 kg) Orange Blossom Honey (4 °L)
  • 1 lbs (0.45 kg) Orange Blossom Honey (4 °L)
  • Hops
  • 1 oz (28.35 g) Saaz (Czech) Pellet 3% AA (Boil - 15 mins)
  • 1 oz (28.35 g) Styrian Goldings Pellet 3.8% AA (Boil - 60 mins)
  • Miscellaneous
  • 1 oz (28.35 g) Sweet Orange Peel (Boil - 5 mins)
  • Yeast
  • Safbrew T-58 (Dry)

Directions

Heat 2.5 gallons of water to a boil and turn off the heat. Add Sorghum syrup and candi sugar. Stir until dissolved. Apply heat and bring to a boil. Stirring occasionally.

- Add Styrian Golding hops at beginning of boil (60 minutes remaining).
- Add Saaz hops after 45 minutes (15 minutes remaining).
- Add orange peel after 55 minutes (5 minutes remaining).
- At end of 60 minute boil, turn off heat and add honey. Stir.

Cool the wort (ice bath, wort chiller, etc.) and re-hydrate the yeast in ~100 F water for 20 minutes.

When wort is cooled to 80 F, pour in to fermenter and top off to 5 gallons with cold water. Stir to mix and aerate.

Take gravity reading and then pour in the re-hydrated yeast. Allow to ferment for 7-14 days at 65-73 F.

Hold in primary fermentor for 7 days at 67 °F (19 °C).

Allow to carbonate and age for 10 days at 67 °F (19 °C).

If you started brewing this beer today you could be drinking it by May 11, 2018. Start brewing this recipe.