Contributed by Brian Newcomb of Gluten Free Brew Supply.
Brian Newcomb, owner of Gluten Free Brew Supply, says, “I love a good stout with a silky body. A huge dose of gluten-free malted oats combined with the sorghum malt base and specialty malts and highlighted with hops results in a classic DARK dry oat stout.”
This gluten-free homebrew recipe appears in the article “Beer School: Gluten-Free Stout” in the November/December 2022 Zymurgy magazine.
- 5.0 lb. (2.27 kg) red sorghum malt
- 4.0 lb. (1.80 kg) gluten-free oat malt
- 1.5 lb. (0.68 kg) Eckert biscuit rice malt 5°L
- 1.5 lb. (0.68 kg) Grouse pale buckwheat malt
- 1.0 lb. (0.45 kg) Grouse chocolate roast millet malt
- 1.0 lb. (0.45 kg) Grouse medium roast millet malt
- 1.0 lb. (0.45 kg) Grouse Caramel 120L millet malt
- 0.5 lb. (0.23 kg) Eckert Pitch Black rice malt
- 15.5 mL Ceremix® Flex (equivalent to 1 mL/lb. grain, or 2.2 mL/kg)
- 15.5 mL Ondea® Pro (1 mL/lb., or 2.2 mL/kg)
- Aim for a “Kilkenny” water profile:
- Ca2+: 35 ppm
- Mg2+: 8 ppm
- Na+: 46 ppm
- Cl−: 77 ppm
- SO42–: 21 ppm
- CaCO3: 90 ppm
- pH: 5.6
- 0.5 oz. (14 g) Northern Brewer (9.5% AA) @ 60 min.
- 0.5 oz. (14 g) Northern Brewer (9.5% AA) @ 30 min.
- 0.5 oz. (14 g) Fuggle (4.5% AA) @ 30 min.
- 0.5 oz. (14 g) Fuggle (4.5% AA) @ 15 min.
- 1.0 oz. (28 g) cocoa nibs @ 15 min.
- 1 sachet (11 g, or 0.39 oz.) Lallemand Nottingham ale yeast
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.045 (11.2°P)
Final Gravity: 1.006 (1.5°P)
SRM: 59 SRM (116 EBC)
Heat strike water to 135°F (57°C) and mash in with entire grist; mash temperature should be 125°F (52°C). Add Ceremix Flex and Ondea Pro and rest for 25 min. at 125°F (52°C).
Raise mash to 150°F (66°C) and rest 25 min. Raise mash to 175°F (79°C) and hold for an additional 25 min. Mash out at 180°F (82°C) for 10 min., then perform sparge and boil.
Chill wort to 60°F (16°C), and pitch yeast. Ferment at 60–65°F (16–18°C) for 7–10 days, then cold crash and package.
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