Brown Rice Syrup (3 lb)

Gluten-Free Fermentable • Mild Nutty Character • The Sorghum Alternative

Brown Rice Syrup is a mild, gluten-free fermentable made by breaking down whole brown rice into a thick amber syrup. It is the backbone of much gluten-free brewing, prized because it ferments cleanly and carries far less of the twangy character that gives sorghum-based beers their reputation.

At 32 PPG and roughly 3 °Lovibond, it contributes solid extract with only a hint of color. Unlike refined sugars it brings a gentle nutty, grain-like flavor of its own, which gives a gluten-free beer some of the malt-like depth it would otherwise lack.

Flavor & Aroma Profile

• Mild nutty, grain-like character
• Faint caramel sweetness
• Clean fermentation without twang
• Light amber color contribution
• Fuller body than refined sugar

Used as a supplement it adds a soft grainy depth to a beer. Used as the primary fermentable it forms the base of a gluten-free beer, where its restrained flavor gives hops and yeast room to define the finished character.

Brewing Applications

Brown Rice Syrup is used across gluten-free and specialty brewing, including:

• Gluten-Free Pale Ale
• Gluten-Free IPA
• Gluten-Free Stout
• Light Session Beers
• Specialty Fermentations
• Hard Seltzer with body

It is also blended with sorghum syrup in gluten-free recipes, where it rounds out the flavor and softens sorghum's sharper edge.

Usage Recommendations

For a gluten-free beer, 6 to 8 lb per 5 gallon batch will produce a standard-strength beer, adjusted for your target gravity. As a supplement in a conventional beer, 1 to 3 lb adds nutty depth and a modest gravity boost.

Add it to the kettle at the start of the boil and stir well, since the syrup is thick and will settle and scorch on the element if it is not fully dissolved.

Specifications

• PPG (Points Per Pound Per Gallon): 32
• Color: 3 °Lovibond
• Flavor Notes: Nutty, mild, faint caramel
• Usage Rate: 1 to 3 lb as a supplement, 6 to 8 lb as a base
• Beer Styles: Gluten-free ales and stouts, light session beers

Whether you're brewing a gluten-free beer that doesn't taste like an apology, softening a sorghum base, or adding a nutty depth to a light beer, Brown Rice Syrup delivers clean fermentable extract with real character behind it.