Cainepolo12

Recipes 

This is a recipe I have come up with, but I am looking for input to make it turn out as well as possible. As it stands now:

4 lbs BRS
2 lbs toasted rolled oats covered in 1 lb maple syrup (steeped then added to mash)
1 lb d-180 candi
1 lb corn sugar (enough for body?)
6 oz molasses

.5 oz UK Northdown @60
.5 oz Challenger @ 60
Irish moss @ 15

3.5 lb crushed cranberries in secondary


If anyone sees any redflags, feel free to let me know. I plan to brew Sunday.

igliashon

Recipes 

What do you mean "steeped then added to mash"?

Corn sugar doesn't add body, it subtracts it. You might be confusing it for maltodextrin.

I'd recommend D-90 rather than D-180, it's a bit less roasty and possibly more appropriate for a Porter. And if this is a 5-gallon batch, I'd strongly recommend at least 2 lbs of it.

__________________
Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
Primary: Empty
Secondary: Empty
Planning: Chestnut Coffee Stout, another IPA, Wild Rice Brown, Blackberry-Kombucha Sour, Melon Pale Ale, and plenty more!
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com

Yooper

Recipes 

I'm drawing a blank- what's BRS?

I don't like corn sugar in it, but that's because it ferments fully and leaves no body or flavor behind. With the corn sugar and the candi sugar, it looks like it might be pretty thin.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

mloster

Recipes 

BRS= brown rice syrup

It's often used in gluten free beers for a part of the fermentables. You're definitely going to end up with a dry beer as previously mentioned. Ditch the corn sugar and add some more candi syrup. Also, think about adding some maltodextrin for body. Otherwise, you're on the right track.

frothdaddy

Recipes 

Won't 2#'s of oats add a considerable amount of body?

Yooper

Recipes 

i've never had oats add body. It does has a "slick" or even slippery mouthfeel, though, so it's pretty silky feeling.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

Cainepolo12

Recipes 

This is great. Thanks for all the input I am going to replace the 180 and corn sugar with 2# maltodextrin. I did have that confused as the same thing. When I say steeped then added to the mash, I was planning on steeping the toasted oats at 150 for an hour then adding everything to the boil. Bad idea? Thanks for all the help, I am going to put off the brew til next week.

igliashon

Recipes 

Wait, you're going to replace the D-180 with maltodextrin? No no no, bad idea. 2# maltodextrin, also not a good idea. Replace the 1# of corn sugar with 1# of maltodextrin, and double the candi syrup to 2# (maltodextrin doesn't ferment, so since you took out the corn sugar, you'll end up with a lower ABV than you want unless you compensate with more fermentables). Do NOT boil the grains after steeping. Steep and strain, then boil. If you boil the oats after steeping, they're basically going to turn your wort into a thick sludge and be very difficult to remove.

__________________
Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
Primary: Empty
Secondary: Empty
Planning: Chestnut Coffee Stout, another IPA, Wild Rice Brown, Blackberry-Kombucha Sour, Melon Pale Ale, and plenty more!
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com

Cainepolo12

Recipes 

I think I have a final recipe now. I'm still picking things up, but I think this should turn out pretty well. Thank you Igliashon and everyone else!

4 lbs Brown Rice
2 lbs Maple toasted oats
2 lbs D-90 Candy
1 lb maltodextrin
1 lb molasses

.5 oz. UK Northdown @ 60
.5 oz. Challenger @ 60

I have Safale US-05 on hand so I was going to use that, but I need to go to the brew shop so I can use something else if there is something better.

igliashon

Recipes 

I like S-04 or Windsor, but I've actually never tried US-05 in a dark beer, so I can't say if it's a good or bad idea.

__________________
Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
Primary: Empty
Secondary: Empty
Planning: Chestnut Coffee Stout, another IPA, Wild Rice Brown, Blackberry-Kombucha Sour, Melon Pale Ale, and plenty more!
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com