New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Brewed up another version of lcasanova's double chocolate stout




Reply
 
LinkBack Thread Tools Display Modes
Old 11-23-2010, 03:17 AM   #1
chilort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Decatur, GA
Posts: 119
Liked 1 Times on 1 Posts

Default Brewed up another version of lcasanova's double chocolate stout

I want to get the recipe down before I forget what I did:
Grains:
About 12 oz Bob's Red Mill Gluten Free Rolled Oats, roasted until I thought I would burn it
16 oz Dark Wild Rice, roasted same as above
8 oz Millet, roasted same as above
Rice and Millet crushed then steeped for 40min around 160*
Oats added to last 15min of boil

4 lbs Brown Rice Syrup (60 min)
1 lb Dark Candi Sugar (5 min)
1 lb Black Strap Molasses (60 min)
4 lbs Sorghum Syrup (60 min)
1lb Wild Flower Honey (5min)
124g Russian Caravan Tea (60min)
3 frozen, then thawed, then mashed bananas (60min)

.75 oz Magnum, pellet (60 min)
.25 oz Magnum, pellet (30 min)
.50 oz Fuggles, pellet (15 min)

1 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
8 oz Maltodextrin (5 min)

Yeast: S-05 (couldn't get the S-04 called for in the original)

6 oz Cocoa Powder (secondary, 14 days)
2-3 Vanilla Beans, split, chopped (secondary, 14 days)

I roughly followed these direction to toast the grains: I roasted the oats for 1 hour at 350-F; the wild rice for 1 hour at 400-F, it has a chocolate color to it once roasted- no longer black and shiny; millet starting at 225 with a 25 degree increase every 30 minutes until it was the color I wanted.

OG 1.089. This is gonna be a big beer.

I didn't strain out anything. I left the oats, the tea, the hops, etc in as I poured this into my primary. About the only thing that didn't go in was the handful of oats and tea that didn't dump right into the primary with the wort.

I'm basically trying to take Lcasanova's original recipe sweeten it up a bit and change how the chocolate hits. This is why I added the honey, changed one of the hops, held off on adding the Candi sugar until later, and am cutting down the chocolate amount and changing when it gets added .



__________________
chilort is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 04:25 PM   #2
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Well, this will be an interesting beer, and if you wanted sweet, I think you got it. You have 4 ingredients that will only introduce unfermentable sugars.

Your beer without those 4 ingredients would've probably finished around 1.020, with the millet, oats, rice, and mostly maltodextrin, you are looking at about 1.035. This is not out of bounds for beer, but it is definitely in the range of the sweetest beer styles. I would say it is a good thing you couldn't find S-04. This also puts your ABV at around 7%, which is decent considering the FG.

If you want the sweetest beer possible, then I think you have found it.

On a note, adding the chocolate to the primary or secondary was a good plan to gain some chocolate flavor without increasing the bitterness.



DKershner is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 05:56 PM   #3
chilort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Decatur, GA
Posts: 119
Liked 1 Times on 1 Posts

Default

Thanks for the input.

The original to me was just too bitter. Some friends really loved it because it tasted like baker's chocolate. While I can appreciate that they have a taste for baker's chocolate it wasn't what I was going for. One friend is taking a bottle to a British friend because he complains about American beer all the time. His reaction might be interesting.

My wife thought the beer was good but that was mostly because she doesn't like anything currently on the market other than Bards and hasn't had gluten beer in about a year and a half. And to her Bards is okay. She grew up with her dad brewing so she's had a lot of good beer.

Her opinion of the original was that it was a little too bitter and lacked body but was one of the best GF beers I've made so far (other than the all rice based raspberry beer -- that thing gets rave reviews almost no matter who we give it to). I don't think I used the dextrin in the first batch (though I have used it in others and don't think it helps much). I tried two bananas in the double IPA recipe with dextrin too and it still seemed thin to us. So we'll see what 3 bananas does.

I'm looking forward to trying a bit of this one when I transfer it to the secondary here in a couple of weeks before I add the chocolate and vanilla.

__________________
chilort is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 07:18 PM   #4
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,045
Liked 6 Times on 6 Posts
Likes Given: 4

Default

Cool- I want to hear how it goes too!

Did you purposely make it with a high OG?

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 07:37 PM   #5
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

I think you will find that the Candi Syrup helps with the feeling of the beer a lot. I have found that to be my experience anyway, especially the darker stuff. I have not yet tried bananas.

Definitely let us know how this one comes out. Quite the wildcard.

DKershner is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 07:39 PM   #6
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Also, if maltodextrin isnt giving you what you want in terms of sweetness (it really doesnt add any, just body), try lactose. It is quite sweet and provides similar body.

__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 08:02 PM   #7
chilort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Decatur, GA
Posts: 119
Liked 1 Times on 1 Posts

Default

Yes, I did shoot for a high OG. I like beer with kick. I wanted it to be a double chocolate oatmeal stout! The current color without the chocolate addition is about as dark as the original. I'm hoping with the chocolate it will get even darker.

My wife and I (well, she did back when she could have it) like sweeter stouts. The ones that have a bitter or licorice flavor, especially as they finish just taste nasty to me. If there's a bitter stout I like it will generally have bitterness from coffee. Like Terrapin's Depth Charge.

I make a lot of high octane stuff. I make 1 barley wine annually. I've yet to make one below 10%. I still have two big bottles (big like 3 glasses of beer big) of the one I made last November sitting around (I did a tasting just a couple of weeks ago with some friends and of 3 barley wines I had my friends liked mine best and I don't think they were just being polite). I've made a wheat wine that was nearly 8%. I've got a double IPA for me I made with the left over hops that I didn't use for dry hopping when I made the GF double IPA last time (I did add some other hops too, not just the left over dry hop additions) and it should turn out around 8% or so. My GF raspberry creation is generally 6% or more (the best one so far in terms of flavor was 7.2% IIRC too). It is kind of what I do, good, bad, or otherwise.

__________________
chilort is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 08:22 PM   #8
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by chilort View Post
It is kind of what I do, good, bad, or otherwise.
Remind me not to visit you in the heat of Georgia summer.
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 11-23-2010, 08:28 PM   #9
chilort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Decatur, GA
Posts: 119
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by DKershner View Post
Remind me not to visit you in the heat of Georgia summer.
The GF raspberry beer is very nice in summer. But, yeah, I've yet to nail down what my wife calls "the lawnmower beer." There's so many good summer time beers already out that I just don't feel the need yet.
__________________
chilort is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2010, 04:47 PM   #10
chilort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Decatur, GA
Posts: 119
Liked 1 Times on 1 Posts

Default

Okay, transferred this one to the secondary. I didn't measure the gravity yet. I just wait two weeks on nearly every beer before I transfer them.

The smell was really odd. It seemed off but I couldn't tell you how or why. My wife couldn't place the smell either. The flavor was also interesting but the parts I was tasting had too much tea leaf in it really say that I got a good sense for the flavor.

The color looked very dark in the carboy but in the transfer tube it was very yellow. It was certainly a darker yellow than a lot of GF stuff I've made. Now that it has the chocolate and vanilla in it it looks like chocolate milk.

Two more weeks and I'll make the update about bottling it.



__________________
chilort is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
lcasanova, your double IPA is next! chilort Gluten Free Brewing 30 11-15-2010 04:43 PM
Gluten Free (and stout) question andrewdell19 Gluten Free Brewing 16 11-08-2010 05:21 PM
DKershner Tasting LCasanova's Beer DKershner Gluten Free Brewing 20 09-14-2010 10:30 PM