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Old 11-10-2012, 11:14 PM   #51
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You can rice syrup at your local health food syrup, probably near the sugar, honey, etc. You can also buy it online here: http://www.highgravitybrew.com/productcart/pc/LME-Brown-Rice-Gluten-Free-p3506.htm There's been some problems with shipping from this company, myself included. They said they have resolved them though.

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Old 11-11-2012, 03:04 AM   #52
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I've gotten fine results with rice solids, as well. My RIS was brewed with mostly rice syrup solids, and it is fantastic.

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Old 11-11-2012, 07:51 AM   #53
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Awesome. Thanks a lot for the replies!

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Old 11-19-2012, 05:52 PM   #54
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I took a shot at a stout yesterday. I based it off igliashon's recipe. It tasted great coming out of the brew kettle.

3.5 Gallon Batch:

Grains:
14 oz of toasted GF oats. I didn't go nearly as dark as igliashon.
2 oz of roasted buckwheat. I went very dark here.
2 lbs D-180 candi syrup
3.3 lbs liquid sorghum extract
4oz of dry sorghum extract
8oz of lactose

Hops:

0.34 oz Nugget (60 min)

Yeast:
Safale S-04

Est. OG: 1.060 / Actual: 1.065
Est. FG: 1.012
Est. IBU: 38

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Old 11-28-2012, 11:58 AM   #55
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**Newbie Question Alert!!**

I'm just getting in to homebrew (well sorta, did it once a couple of years ago under the direction of somebody who knew what he was doing). One of my reasons for brewing is that my wife now has a gluten allergy and I'd like to brew her something.

So, I'm going to try this recipe, as it sounds like something she would enjoy, and seems relatively straightforward. However, the previous recipe I tried had all the steps spelled out for a beginner like me, such as what to do when the boil started to 'break', when to pitch yeast, etc...

Is there much more that simply steeping the oats in the water as it comes to a boil, adding the ingredients at the specified intervals, and then turning off the heat?

Is there a "standard" guide to how to then chill, add the yeast, how long to let it sit for, secondary fermentation, etc? In other words, is there a place you can point me to and say "Here, RTFM", so I can make sure I understand the other steps not specified in the recipe?

Thanks.

-sc

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Old 11-28-2012, 12:07 PM   #56
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The manual: www.howtobrew.com

Obviously, gluten free is different, but that has a great overview of the general procedure.

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Old 11-28-2012, 12:24 PM   #57
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Thanks, I'll see if I can get this ordered.

I'm hoping to brew with a friend this Saturday... so I'll do some more searching to see if I can find some online resources that give a good overview as well.

Any other pointers appreciated.

-sc

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Old 11-28-2012, 12:40 PM   #58
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If you click "Enter", the entire book is available online.

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Old 11-28-2012, 05:00 PM   #59
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Hey Igliashon, how did the Russian Imperial turn out? Did you end up doing a 5050 blend with sorghum and rice? I did that with my porter and love the results.

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Old 12-07-2012, 04:23 PM   #60
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Firstly, thanks to frothdaddy for the link to the book, and for clueing me in that it was available online.

Secondly, thanks to igliashon for the recipe. I brewed it up last weekend, having toasted the GF oats for better then 2 hours (and eventually getting up to about 450 degrees) until they were a nice dark chocolately brown. The wort had nice aroma and color, and seemed to "start" well. The carboy has been active, and I got a nice foam rolling.

In order to give back to the community a bit 9or for those that are bored, lol), here are some pics and video of the process:

Pictures of the process:
http://www.caesare.com/Media/Images/tabid/131/AlbumID/596-1020/Default.aspx

A time-lapse of brew day:
http://www.caesare.com/Media/Videos.aspx

And finally a timeline of the fermentation:
http://www.caesare.com/beer.aspx


We plan to do a secondary fermentation at the two week point. I just scored a 6.5 gal oak barrel, so I'm debating whether to use it for this GF Oatmeal Stout, or my Smoked Porter...

I'll check back in with results in a bit...

-sc

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