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-   -   Gluten Free Double Chocolate Oatmeal Stout (http://www.homebrewtalk.com/f240/gluten-free-double-chocolate-oatmeal-stout-165489/)

Lcasanova 02-27-2010 11:28 PM

Gluten Free Double Chocolate Oatmeal Stout
 
Ingredients:
------------

Grains:
1 lb 8 oz Bob's Red Mill Gluten Free Rolled Oats, roasted (1 SRM)
12 oz Wild Rice, roasted (350 SRM)
8 oz Millet, roasted (20 SRM)

4 lbs Brown Rice Syrup (60 min)
1 lb 4 oz Dark Candi Sugar (60 min)
1 lb Molasses (60 min)
3 lbs Sorghum Syrup (15 min)

.75 oz Chinook, pellet 11.4% (60 min)
.25 oz Chinook, pellet 11.4% (30 min)
.50 oz Fuggles, pellet 4.8% (15 min)

1 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
9 oz Fat Free Cocoa Powder (10 min)
8 oz Maltodextrin (5 min)

2-3 Vanilla Beans, split, chopped (Secondary, 7 days)

I roasted the oats for 1 hour at 350-F; the wild rice for 1 hour at 400-F, it has a chocolate color to it once roasted- no longer black and shiny; millet starting at 225 with a 25 degree increase every 30 minutes until it was the color I wanted

Carbed with 3.8 oz of corn sugar

**Adapted from CheshreCat's recipe here**

If I were to make this again, which I will in the fall, I will probably cut back to about 6 oz on the cocoa powder and maybe cut the oats back to 1 lb.

The beer took a while to carb and it is finally coming to it's stride. Some of my friends really like it and for some it is wayyy too bitter chocolaty.

Lcasanova 07-27-2010 02:49 AM

Here's a pitcure- I think to balance it out I need to cut back on the chocolate and the rice syrup...it finishes pretty dry.

http://www.homebrewtalk.com/gallery/...dium/01425.jpg

ChshreCat 07-27-2010 04:28 AM

Nice! :mug:

Don't blame you for backing off on the cocoa. The original was for those of us with serious bitter dark chocolate fetishes. 6oz is just fine for regular sane people.

Lcasanova 07-27-2010 04:31 AM

I agree and I kicked it down to 6 in my revision. Thanks for the original recipe to base this off of!

euripaetus 08-10-2010 12:48 AM

what is "chocolate wild rice"? I couldn't seem to find that anywhere, even at local version of a whole foods. the guys at the homebrew store gave me funny looks when i asked about it too

Lcasanova 08-10-2010 02:55 AM

Oh man, my bad! I should have explained about that in the OP. I called it Chocolate Wild Rice because I roasted it at 400-F for an hour and the color was "chocolate". I'll edit that so it makes more sense.

I bought wild rice from whole foods (the all black kind) and used that. Make sure you crack it before you use it and put it in a grain bag while steeping. Any little bits that come out aren't going to hurt or they will get left behind anyways.

DKershner 08-26-2010 04:05 AM

I was lucky enough to try an original of this beer. I would try to detail it all here, but all of the thoughts are on a separate post here: http://brew.dkershner.com/2010/casan...ut-heavy-soul/

cpirius 10-22-2010 07:46 PM

I want to try this soon, it sounds great. What temp did you ferment at?

Lcasanova 10-22-2010 08:50 PM

Room temperature. I will post my prospective recipe alterations this evening.

Lcasanova 10-23-2010 02:15 PM

Changes
 
Here is the recipe with some changes I've made based on the batch last year:

Grains:
2 lb Bob's Red Mill Gluten Free Rolled Oats, roasted (1 SRM)
3 lbs Brown Rice Syrup (60 min)
3 lbs Sorghum Syrup (60 min)
1 lb Dark Candi Sugar (60 min)
1 lb Molasses (60 min)
.4 oz Chinook, pellet 11.4% (60 min)
.25 oz Chinook, pellet 11.4% (30 min)
.25 oz Fuggles, pellet 4.8% (15 min)
1 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
6 oz Fat Free Cocoa Powder (10 min)
8 oz Maltodextrin (5 min)
S-04 SafAle Yeast

1 lb Dark Candi Sugar (after fermentation has started)
3 Vanilla Beans, split, chopped (Secondary, 7 days)

The grain bill has changed, I don't really feel that I got as much from the rice as I should have, and it was a PITA to do. Hopefully, even though there is no conversion on the oats, I get some of the smoothness from them. I cut back on the BRS and upped the Dark Candi Sugar. I've also backed off on the Chocolate a bit since it seemed wayyy to bitter for my liking. That ought to decrease the perceived acidity a little too. This might still be a little hot and take a while to carb but I think it is heading it the right direction. If anything I might be able to do without adding some sugar during fermentation but I guess I'll find out. Oh- and hopefully this comes out darker than the last batch.


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