Extract - Gluten Free Double Chocolate Oatmeal Stout - Page 3

MBruno · 12-10-2011, 11:22 PM

Just a little update. I let the brew sit for a few more weeks and it mellowed out very nicely. Still has that "gluten free" taste though - which I was hoping the chocolate would help cover (unfortunately I forgot to add the chocolate haha). Over all it was a very good brew.

I'm getting ready to brew this beer again, however I've tweaked your receipe slightly - the ingredient list is pretty much the same (plus or minus), but I'm using 4 gallons to brew the wort and adding 1 gallon of cold pressed coffee to the secondary or before bottling (still figuring that out). My hope is this cuts off the "gluten free" taste and gives more full body.

I noticed that you are adding candi sugar again after the beer is in the fermenter. I didn't do this before (must have missed it) - but do you just drop the crystals in, stir and then pitch the yeast?

**Lcasanova** · 12-12-2011, 02:58 AM

I can't remember exactly what I did but I've done this two different ways.

-I've just dropped the crystals in
-I've dissolved them in warm water then racked on top...

I couldn't say which is the "correct" way, but just go with your guy, I'd say

**ChshreCat** · 12-12-2011, 03:32 AM

I wouldn't add dry sugar to a fermenter that's been going for a while. You could have a bunch of dissolved CO2 in it. Think mentos and diet coke.

**PariahDawg** · 12-29-2011, 06:44 PM

Quote:

Originally Posted by Lcasanova

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.

Hey man, I wanted to try your recipe it looks awesome. I'm fairly new to this as I've been only doing for about a year, done about 6 batches so far and have enjoyed them (I have celiac). Regarding the fat free cocoa-I bought Hersheys but it doesnt say fat free and has a little fat in it like .5g/tbs I think. it was the lowest fat one I could find at Wegmans, there were no "fat free" ones. would the Hersheys still work? also the BRS I bought there as well its just organic BRS would that be ok? I've only ever used 6.6 lbs of sorghum for my recipes. any input would be much appreciated, this web site is awesome!

**ChshreCat** · 12-29-2011, 07:16 PM

The fat will cause some level of reduction in head retention, but that's it. Just a little less foam when you pour. I usually get the fat free cocoa at the food co-op. Any hippy type stores like that should have it.

**PariahDawg** · 12-30-2011, 03:34 PM

Quote:

Originally Posted by ChshreCat

The fat will cause some level of reduction in head retention, but that's it. Just a little less foam when you pour. I usually get the fat free cocoa at the food co-op. Any hippy type stores like that should have it.

nice, I'll check a health food store and if not I'll just roll with that. gonna try this weekend, I'll give an update. I like to brew gf beer styles that I cant buy so I dont go nuts with boredom so I hope it turns out.

MBruno · 01-25-2012, 04:12 PM

Hi there,

I redid this receipe again and tweaked it some more. I don't have my brew book with me right now but one big difference is I added coffee to the mix (1 gallon of cold brewed coffee). That really helped to clean up the taste in my opinion. It really removes the "GF" taste.

There was a good amount of bitterness which needs to be overcome.

Still needs some tweaks in my take on this receipe but this will be a staple of my GF brewing for sure.

ICWiener · 02-02-2012, 03:37 PM

This recipe looks great, I'm thinking of giving it a shot. My wife hasn't been able to enjoy a decent beer in years so I'm hoping this turns out good.

Quick question: would vanilla extract work in place of actual beans? How much extract would be suitable for a 5 gal batch? Just curious, as beans are crazy expensive.

**Lcasanova** · 02-03-2012, 11:04 PM

I've used chocolate and pumpkin extract with success, but they were both extracts that you can't get in stores. I did get my beans from Midwest, and IMO they were pretty cheap. The only problems I seemed to have was that the siphon kept getting stuck!

Figuring out the extract on a 5 gallon batch won't be easy though. You wouldn't need that much and how could you measure it?

Sorry if that's vague

**ChshreCat** · 02-04-2012, 01:32 AM

I get my beans at the local co-op. Only a buck or two per bean. Probably not the best beans, but they work. Costco is also a good place to get them cheap.