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.

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

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.

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

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

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.

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/casanova-double-chocolate-stout-heavy-soul/

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

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

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.