Gluten Free Belgian Ale Ingredients:
3.3 pounds Sorghum Syrup (Paid Link) – https://amzn.to/2CskleG
Tettnanger Hops (1 ounce) (Paid Link) – https://amzn.to/30sLki1
Dried Orange Peel (1 Tablespoon) (Paid Link) – https://amzn.to/32BeUF4
Nottingham Ale Yeast (Paid Link) – https://amzn.to/2ZJxqsO
3.3 pounds Sorghum Syrup (Paid Link) – https://amzn.to/2CskleG
Tettnanger Hops (1 ounce) (Paid Link) – https://amzn.to/30sLki1
Dried Orange Peel (1 Tablespoon) (Paid Link) – https://amzn.to/32BeUF4
Nottingham Ale Yeast (Paid Link) – https://amzn.to/2ZJxqsO
Gluten Free Recipe Book (Paid Link) – https://amzn.to/2WAHvWS
Directions:
Total boil time 60 minutes
Boil 2 gallons water
Add syrup and .5 ounces hops boil 45 minutes
Add .5 ounces hops and .25 ounce orange peel boil 15 minutes
Add about 1 gallon cool clean water. Final volume 2.5 – 3 gallons
Cool to room temperature about 70 degrees
Pitch yeast and ferment 2 weeks. Or transfer to secondary after 1 week and ferment another week.
Original gravity – 1.045
Final Gravity – 1.013
ABV – 4.2%
Link to tasting video – https://youtu.be/QV-208XvkzI
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Thank you,
Drew