johndtuesday
Member
Long time lurker, first time poster. Three years ago, I was hit with the Celiac diagnosis and my worldview turned upside down. I have tried pretty much every gluten-free beer I could find on the market in the US and in Europe, but I have not been pleased at all at the selection. Moreover, I have had reactions to gluten-reduced beers made using Clarity Ferm. I have brewed a couple of gluten-free pale ales at home that I relatively enjoy, but the thing I miss the most are stouts. So, I have decided to take a stab at a holiday stout for the upcoming winter holidays. I have taken inspiration from a few recipes on these forums (such as Casanova's Double Chocolate Oatmeal Stout) and from a few recipes on the Gluten-Free Home Brewing Facebook page. I have tried to include some classic Christmas breakfast ingredients with a chestnut base, oats, cocoa, coffee, vanilla, and lactose. Any suggestions would be greatly appreciated. I plan on doing the boil next weekend.
Here is the current game-plan:
Gluten-Free Holiday Stout
Batch Size: 5 Gallons
Boiling Time: 60 Minutes
Primary Fermentation: 14 days @ 68 degrees
Secondary Fermentation: 7 days @ 68 degrees
Botling: Carbonated with 3.5 oz of corn sugar
Ingredients/Instructions:
5 lbs medium roasted chestnut chips steeped at 160 degrees for 24 hours with amylase and pectinase
2 lbs roasted oats steeped at 160 degrees for 30 minutes prior to boil
3 lbs sorghum syrup (prior to boil)
1 lb dark Belgian candi syrup (prior to boil)
0.5 oz nugget hops (60 min)
1 oz willamette hops (10 min)
1 tsp Irish moss (10 min)
1 tsp yeast nutrient (10 min)
1 tbsp fat free cocoa powder (10 min)
8 oz maltodextrin (5 min)
8 oz lactose (5 min)
1 pckg S-04 safale yeast
2 vanilla beans, split and chopped (added to secondary)
12 oz of cold-brewed Sumatran coffee (added at bottling)
Some remarks:
* I decided to use lactose to add some body and sweetness to the beer. I am hoping it will also work well with the cocoa, oats, and coffee.
* I am wondering if 12 oz of cold-brewed coffee may be too much and will diminish the head and body of the beer (beyond what one already expects with a gluten-free beer). I will be cold-brewing the coffee for 24 hours and then using a press to minimize acidity and maximize smoothness. I am also hoping the coffee will improve the color of the beer.
* I soaked the oats (Bob's Red Mill Gluten-Free Rolled Oats) for 15 minutes before toasting them at 300 degrees for 2 hours, turning them every 15 minutes. They turned a chocolate color and have a nice toasted oat taste. I have already let them waft in a paper bag for 2 weeks, and I will let them waft for this next week as well.
Here is the current game-plan:
Gluten-Free Holiday Stout
Batch Size: 5 Gallons
Boiling Time: 60 Minutes
Primary Fermentation: 14 days @ 68 degrees
Secondary Fermentation: 7 days @ 68 degrees
Botling: Carbonated with 3.5 oz of corn sugar
Ingredients/Instructions:
5 lbs medium roasted chestnut chips steeped at 160 degrees for 24 hours with amylase and pectinase
2 lbs roasted oats steeped at 160 degrees for 30 minutes prior to boil
3 lbs sorghum syrup (prior to boil)
1 lb dark Belgian candi syrup (prior to boil)
0.5 oz nugget hops (60 min)
1 oz willamette hops (10 min)
1 tsp Irish moss (10 min)
1 tsp yeast nutrient (10 min)
1 tbsp fat free cocoa powder (10 min)
8 oz maltodextrin (5 min)
8 oz lactose (5 min)
1 pckg S-04 safale yeast
2 vanilla beans, split and chopped (added to secondary)
12 oz of cold-brewed Sumatran coffee (added at bottling)
Some remarks:
* I decided to use lactose to add some body and sweetness to the beer. I am hoping it will also work well with the cocoa, oats, and coffee.
* I am wondering if 12 oz of cold-brewed coffee may be too much and will diminish the head and body of the beer (beyond what one already expects with a gluten-free beer). I will be cold-brewing the coffee for 24 hours and then using a press to minimize acidity and maximize smoothness. I am also hoping the coffee will improve the color of the beer.
* I soaked the oats (Bob's Red Mill Gluten-Free Rolled Oats) for 15 minutes before toasting them at 300 degrees for 2 hours, turning them every 15 minutes. They turned a chocolate color and have a nice toasted oat taste. I have already let them waft in a paper bag for 2 weeks, and I will let them waft for this next week as well.