*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Gluten Free Milk Stout Comments on Recipe please
Reply
 
LinkBack Thread Tools
Old 03-30-2014, 04:44 PM   #1
boysbrew2012
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: San Jose, CA, CA
Posts: 67
Likes Given: 12

Default Gluten Free Milk Stout Comments on Recipe please

So I am brewing a GF milk stout for the first time and would like some inputs.

Recipe is below. I read multiple sites and the goal is to mask remove or replace the Sorghum sake flavor it provides beers which is why you see a bunch of different additives. If anyone has feedback on appropriate qtys to input I will take them.I feel a bit like I am throwing everything in the kitchen sink into this which is why I am here asking for help. Everything listed is on hand so feel free to adjust measurements or suggest other things to add to make this a drinkable stout


Grains

4 lbs of toasted buckwheat

Malt Extract

3.3 lbs of Sorghum (i have an additional 3.3 lbs if you guys think i should increase to 6.6 lbs)

3 lbs of Honey
14 oz of Candi Sugar D180
3 lbs of Corn Sugar
42 oz of Agave
8 oz Malto Dextrine
4 lbs of Lactose
1lb 5 oz brown rice syrup

Hops

1 oz East Kent Goldings (@ 60)
1 oz UK Fuggle (@ 60)
1 oz East Kent Goldings (@ 20)

Yeast
Safale -04 with 1 lb brown sugar yeast starter

Cocoa Nibs in secondary

__________________
boysbrew2012 is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2014, 09:51 PM   #2
mtbskier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: raleigh, north carolina
Posts: 50
Default

10 gallon batch I take it?


Sent from my iPhone using Home Brew

__________________
mtbskier is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2014, 10:03 PM   #3
boysbrew2012
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: San Jose, CA, CA
Posts: 67
Likes Given: 12

Default

my basic calculations for a 5 gallon have this at a 9% abv...10 gallon would make sense....but at this rate I will take any sort of refinement to this recipe.

__________________
boysbrew2012 is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2014, 11:03 PM   #4
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 192
Liked 16 Times on 15 Posts

Default

Something seems wrong here. If I read correctly you have over 18 pounds of ingredients that contribute to gravity. My quick and dirty calcs show that would be a pitching gravity of 1.143 for a 5 gallon batch and 1.072 for a 10 gallon batch.

I have no experience with Lactose and I have never seen anybody use it. If you have not already done it, I would search on others advice that have used it and see if you want to use Lactose.

Have you used a lot of E.K. Goldings on sorghum based batches?

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Old 03-31-2014, 01:26 AM   #5
Cainepolo12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 139
Liked 9 Times on 8 Posts

Default

The lactose is what makes it a milk stout.


Sent from my iPhone using Home Brew

__________________
Cainepolo12 is offline
boysbrew2012 Likes This 
Reply With Quote Quick reply to this message
Old 03-31-2014, 02:30 AM   #6
boysbrew2012
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: San Jose, CA, CA
Posts: 67
Likes Given: 12

Default

I have made stouts before using the hop choices and times added.....never done a GF stout. Regarding the lactose, it is what makes up a milk stout and is a key ingredient in any milk stout gluten free or not so in this case it is a must but if anyone can help me out here with the tweaking of the recipe im all ears. Yea its an S-Load of fermentables so if anyone out there has a milk stout gluten free recipe i'l take it

__________________
boysbrew2012 is offline
 
Reply With Quote Quick reply to this message
Old 03-31-2014, 04:24 PM   #7
Osedax
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Harrisburg, PA
Posts: 466
Liked 33 Times on 32 Posts

Default

I would take out the corn sugar and replace it with brown rice syrup. Up the D180 and/or add some D90. Use a smidgen of coffee to replace the lack of coffee roasted flavor you would have in a normal stout. I would also lower the lactose. I have never used more than 1# per 5 gallon batch. I normally go with 12oz.

A batch size would be helpful. Honestly, I would recommend the no non-sense stout on here as a base. It seems to get really good reviews. Hope some of this helps.

__________________
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA
Osedax is online now
 
Reply With Quote Quick reply to this message
Old 03-31-2014, 04:56 PM   #8
boysbrew2012
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: San Jose, CA, CA
Posts: 67
Likes Given: 12

Default

Thanks guys every little bit helps. Im aiming for a 5 gallon here. The tricky parts are the grain bill as most GF grainbills use millet and rice.

You can understand my concern for ballpark stout flavor. Coffee add in was a no brainer so thanks for validating that!! Good advice!!! Any particular coffee you would recommend?? I was thinking a hazelnut or vanilla coffee...anyone know what volume i should aim for...1-2 cups for a 5 gallon batch or do I need to think 6-8 cups?

Regarding the Corn sugar replacement...done ...i was going to blacken the buckwheat as I read on here its used more for coloring than anything else.

Thanks again I really appreciate the help and guidance....#TOTALGlutenFreeNOOB

__________________
boysbrew2012 is offline
 
Reply With Quote Quick reply to this message
Old 03-31-2014, 10:37 PM   #9
Osedax
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Harrisburg, PA
Posts: 466
Liked 33 Times on 32 Posts

Default

No problem. You might have too many fermentables for 5 gallons. You might want to drop the honey down quite a bit.

I would add 3-4 oz ground dark roast coffee from your favorite coffee joint to replicate the coffee roast flavor of traditional roasted barley. 1/2-3/4 a lb for a full on coffee stout.

__________________
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA
Osedax is online now
boysbrew2012 Likes This 
Reply With Quote Quick reply to this message
Old 04-02-2014, 04:12 PM   #10
CavemanDom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: Washington DC
Posts: 96
Liked 29 Times on 23 Posts

Default

With regards to the coffee addition, I would stick with a plain (coffee flavored) dark roast coffee. You have a lot going on already and adding a flavored coffee would muddy things up a bit. The coffee in this case would be there almost exclusively for roast flavors. But if forced to choose flavor, probably vanilla.


Sent from my iPhone using Home Brew

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



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gluten Free Chocolate Coffee Stout! skemp45 Gluten Free Brewing 23 07-11-2014 10:23 PM
Gluten-Free Holiday Stout - Suggestions johndtuesday Gluten Free Brewing 12 10-07-2012 07:22 PM
Gluten-Free Oatmeal Stout - Feedback? Spinemasher Gluten Free Brewing 8 07-20-2011 01:46 AM
Gluten Free (and stout) question andrewdell19 Gluten Free Brewing 16 11-08-2010 05:21 PM
Gluten Free Stout Attempt feedthebear Extract Brewing 5 01-26-2008 02:51 AM