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Old 04-24-2012, 04:40 PM   #1
igliashon
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Default No Nonsense Stout

(EDITED 12/30/12 to reflect the recipe I actually brewed; the original post was a "rough draft")

I'm gonna brew this up in a week or so when I get back from Seattle. It reflects everything I've learned so far about gluten-free brewing and I think it's gonna be a slam-dunk.

3 Gallon Batch:

Grains:
1 lb toasted GF instant oats (approx. 25° Lovibond, or about the color of a chocolate brownie) (steeping pre-boil)
2 lbs D-180 candi syrup (at 90 min)
4 oz maltodextrin (at 90 min)
3 lbs liquid sorghum extract (at flameout)

Hops:

0.25 oz columbus (90 min)
0.3 oz columbus (20 min)

Yeast:
Safale S-04

OG: 1.060
FG: 1.012
IBU: 36.4


Dead simple. No fancy juju. Should be black as roofing tar, thick like a milkshake, and generously hoppy. If my hypothesis is correct, the roastiness of the candi syrup will combine with the metallic twang of the sorghum to make a Guinness-like taste. I may or may not add some vanilla extract to half the bottles at bottling time if that seems like a good idea after I taste it. Probably won't, because I've brewed so many weird beers now that I'm really just hankering for some basic drinkers. At the very least, I hope this recipe will serve as a base for later expansion.

If I can come up with a solid and simple GF stout recipe, maybe I can pitch it to a local microbrewery, since I'm fairly sure a good GF stout would dominate in the market (who the heck wants another GF light lager or pale ale???), and the SF Bay Area has a HUUUUGE gluten-free population.
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Old 04-25-2012, 10:55 AM   #2
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That looks good. I've got some dark recipes that I haven't brewed yet on my hopville account if you want to cross reference at all, though no stouts. The only thing that stands out to me is 2lbs of the 180 for a 3 gallon batch seems like a lot, but that might be just what we have to do for gf stouts!
I was at a store yesterday and their dark candi was on clearance so I bought it up! Maybe I'll brew this

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Old 04-25-2012, 08:56 PM   #3
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I was under the impression that using a lot of that real dark candi syrup gives some funky flavors, but I haven't tried it yet. I have some 180 waiting patiently for some malt to walk into its life, then they can make sweet fermentation to eachother and have delicious beer babies.

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Old 04-25-2012, 11:38 PM   #4
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Completely off topic, but I just now realized GF stands for Gluten Free. I don't know how many of these threads I read thinking you guys were brewing these beers for your girl friends.

Anyhow, let us know how this turns out. My wife likes good beer, but limits her gluten intake. Thus far, there are no gluten free stouts available for her.

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Old 04-26-2012, 03:53 AM   #5
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Quote:
Originally Posted by looneybomber View Post
Completely off topic, but I just now realized GF stands for Gluten Free. I don't know how many of these threads I read thinking you guys were brewing these beers for your girl friends.
I think GF may as well stand for girlfriend for a good many of us, myself included
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Old 04-27-2012, 03:05 AM   #6
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Quote:
Originally Posted by muench1 View Post
I think GF may as well stand for girlfriend for a good many of us, myself included
I figured that was the case. When talking about this thread/beer with my wife, she wondered what guys drink gluten free beer.
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Queue: King Tut ale, BIG barleywine, Desire mead, .
Fermenting:Denny Conn's vanilla porter
Secondary:
Bottled: <1.060: AHS Aniv Wit, lemon wheat, Blonde rye.
<1.090: How Rye I Am, Rye wheat ale, spiced tripel, tripel w/orange, baltic porter, skeeter pee lime and lemon w/cranberry, Milk stout.
<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
>1.110 OG: Double W (inspired) stout, Choco milk Czar, Mephistopheles (inspired) stout..
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Old 04-27-2012, 12:41 PM   #7
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Sounds pretty good. The last stout batch I made used toasted oats, dark candi syrup and some dark cooked honey, it came out fairly good but I wish I'd have used more dark candi syrup (which you are doing, in proportion to batch size anyway).

When we bottled ours, we added coffee to a small amount, and my friend that likes stouts thought the coffee really added the roasted flavor...

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Old 04-27-2012, 12:42 PM   #8
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Quote:
Originally Posted by looneybomber View Post
I figured that was the case. When talking about this thread/beer with my wife, she wondered what guys drink gluten free beer.
I do (Celiac), and I thought that at least one of the other guys on here was brewing it for himself.

Actually, someone should make a poll...
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Old 04-27-2012, 02:08 PM   #9
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There's a few of us who are brewing mostly for ourselves. I'm one. I was gluten free then got into brewing (though I had considered barley before I found out I was allergic).
Most people are brewers brewing for someone they know who is gluten free (male or female).
And some are people who brewed beer first then found out they had to go gluten free due to allergies.

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Old 04-27-2012, 06:11 PM   #10
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i brew for me. i had a male celiac roommate, he liked to drink the brew, but never contributed (help or supply) so i stopped providing him free beer, now hes gone.

ive used candi syrup before weird flavors if you go overboard. i also tried a batch with some agave and sorghum. complete mess. tried letting it age almost 2 years and still hot and aweful.. it went to the garden.

ive been finding that toasted chipped chestnuts are a great backbone. most beery ive gotten. chestnuttrails.com ran by leeinwa (forum member) i believe. a bit pricey, but ohh so tasty if your looking to get rid of the sorghum.

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