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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Oatmeal stout with two variants
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Old 03-12-2014, 08:13 AM   #1
treynolds
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Default Oatmeal stout with two variants

OK so as per a lot of other folks on here my significant other is gluten free and I love beer. More than that I love stew. Beef stew, with Guinness, red wine, whiskey and potatoes, and when I can find it fresh, lamb. Since she has realized her allergies we don't make stew much anymore so I decided to combine my passion for brewing with my love of stew and make a stout to replace Guinness in said beef stew. This is my first gluten free brew and I am still a bit of a noob overall so I am happy to receive criticism on my recipe. I am brewing this weekend hopefully.

Here is the plan
~7 lbs of sorghum syrup
2lbs of d-180 candi
3 lbs of gluten free oats
10 oz of maltodextrine (edit for clarity, my mistake)
s-04 yeast
1 oz of fuggles (.6 oz at 90min and .3 at 60min)

The plan is to get my boil up to 7 gallons, and then pull off 5 gal into the carboy. Then i will have 2 gallons left in the pot, i will add a vanilla bean or maybe two, give that 10-15 minutes to steep and pull off another gallon into a 1gal carboy. Lastly i will add about 1/8th cup of brown sugar, a cinnamon stick, and possibly 1/8th cup of raisins. Give that another 15 minutes to steep and pull it off to one last carboy.
Finally when i go into secondary i will be adding 1 oz of french oak to the vanilla only gallon and possibly some more cinnamon to what i am affectionately calling the oatmeal crisp gallon.

Now the last 2 gallons are just experiments. I ideally want to make a future batch with a lot more oak to get a really strong scotch color, but that's for another brew.



I would love any ideas or recommendations because this is my most ambitious brew by a lot (everything else so far was kits of one kind or another while this is a recipe I put together from a few others I have found online)

I will be posting results of my brew day hopefully Saturday evening should everything go according to plan.

p.s.
Thanks for everybody on this forum, I have been lurking for about two weeks straight and learned a huge amount without having to ruin any beer! You guys and gals are great.

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Old 03-12-2014, 08:48 AM   #2
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Just so you guys know, i started out this recipe with Columbus in mind but i thought it might be a bit too strong. I was thinking more of a dark as night thick stout, with very little bitterness and fuggles (which i have yet to use) seems to have a more traditional stout flavour.

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Old 03-12-2014, 12:16 PM   #3
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I have not attempted a stout, but my first impression is you need more ferementables. My experience with GF pale ale and GF amber ale is that you have to get up in the OG=1.060 range for the beer to not be thin. By my calcs you are in the OG=1.048 range which I would expect is way too low for a stout. I don't think the steeped oats adds much at all to fermentables.

One example I would use as comparison is:
http://www.homebrewtalk.com/f164/no-...-stout-323755/


At first glance, your hop additions are low. If your Fuggles are about 5% AA then you are using 5 AAU on a 7 gallon batch and Igliashon is using about 8 AAU on a 3 gallon batch. By this comparison you would need 2 to 3 times the amount of Fuggles hops you are planning now.

What is the "10 oz of malt"? Is that what you are calling the spices and raisins you are adding to the small carboys?

For gluten free beer we combat three main things, sorghum twang, thin mouth feel, no head retention. Many of us end up using some combination of candy syrup, maltodextrin, higher gravity, and hops to help with those. My advice (if you are going to drink the beer and not just cook with it) would be to consider using more fermentables (get up at least in the 1.060 range), more hops and add some maltodextrin (~1.6 oz/gallon).

Let us know what you end up with and how it turns out!

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Old 03-14-2014, 03:06 AM   #4
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sorry thats what i meant by 10oz of malt, maltodextrin, not malted.

Sounds like i am a little low on that however. What would you suggest to up the amount of fermentable sugars? I have 4 lbs of oats right now but i have a feeling adding an extra pound of the oats even wont really give me much in the way of sugars.

I will be going by the local brew shop saturday morning to pick up the sorghum so i could always pick up a couple more ounces of fuggles as well. I looked at my hops just now and they are 4.9% alpha (Sorry I'm new to some of the beer terms so i figured you mean acidity by AA). If you are saying at 5% I need to at least double if not triple the hops and I am even lower than that I guess I should grab another 2 oz. Keep in mind I am using whole leaf hops, not pellets, for the first time, although I was fairly certain 1 oz still imparts the same amount in pellet or whole forms.

And yes i am planning on drinking the majority of this beer rather than just cooking with it. The stew is really just an excuse to make more beer, as if we need one.

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Old 03-14-2014, 03:20 AM   #5
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I also just learned today that the sorghum I ordered is on back order from the supplier so they only have the 3.3lbs cans rather than the 7lbs jug I wanted. So now I have to decide if 6.6lbs will be enough if i augment the recipe in some way.

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Old 03-14-2014, 10:47 AM   #6
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See if they have some rice solids. Lots of people use that to offset some of the sorghum. I have used it to boost gravity and it works just fine IMHO as long as there is some sorghum syrup as the base fermentable. My LHBS has it in a powder.

I don't have a good feel for what the oats will bring to the table. I have read a lot about it but just have not gotten around to trying a batch. I suspect you are already at the limit of how much oats should be used. When i use steeped cyrstal, I get a gravity contribution of about 8 ppg. Not sure if the oats will give you more or less than that.

I am sure you have seen this in your research, but in case not, here is another recipe from a guy that seems to have a lot of experience with oats and other adjuncts:
http://www.homebrewtalk.com/f240/glu...-stout-165489/
You can see he uses brown rice syrup and comments on the oats later in the thread (reply #10). I calculate that he is in the 1.070 gravity range.

I read somewhere the difference in what should be expected from leaf hops versus pellet. When I have used leaf hops I just weigh them as if they were pellets. My LHBS only has pellets so I use them 99% of the time.

The 3.3 lb cans of sorghum syrup is almost certainly Briessweet. You can get a 3rd can of that or use the brown rice powder to fill in.

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Old 03-15-2014, 03:01 AM   #7
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Is brown rice powder interchangeable with brown rice syrup? and should i just replace the missing quantity of sorghum with brown rice syrup? I was thinking i would add like an extra lbs of brown rice syrup so i would have 6.6lbs of sorghum and then 1lbs of brown rice. I am new to working with my gravity but what do i want my og at?

I did you that recipe to start out with and also referenced this one here
http://beyondbarley.blogspot.com/201...eal-stout.html

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Old 03-15-2014, 03:40 PM   #8
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I try not to use more than about 3 lbs of sorghum syrup into a 5 gal recipe...because I find the sorghum twang very objectionable at any rate higher than that. In this case you might try one 3.3lb can of sorghum and make up the rest with brown rice syrup.
My best gf beer to date was based entirely on brown rice syrup.

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Old 03-15-2014, 04:50 PM   #9
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Well i am making 7 gallons so i think i would have room for a bit more sorghum but more like 4 lbs then huh? And then i could do like 3 lbs of brown rice. Does that sound like enough fermentables now?


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Old 03-17-2014, 01:58 PM   #10
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Replace one of your 3.3 lbs of sorghum with a can of brown rice syrup. Trader joes or Kroger/Ralph's will have it in the health foods section. Any more than 8 oz of maltodextrin is unnecessary, I haven't found that it makes a difference. Steep your oats at 150 for 30 minutes. I like the gravity where you have it. The more you increase the sweeter it will be on the back end bc your fermentables are fairly low attenuating. Use s04 for yeast and add a second fuggle addition at 15 or so. Sorghum with 5 remaining to sterilize. Whirlfloc and yeast energizer at 10-15. If it were me I wouldn't mess with the raisins and cinnamon stuff. That d180 is going to give you more dark fruits than you'll want. Have fun more than anything.


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