zzARzz
Well-Known Member
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- Jul 7, 2012
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Hi All,
I want to make a GF oatmeal milk stout for a friend as an Xmas gift, but I'm a complete novice when it comes to GF brewing. I've come up with the following recipe and would like your expert opinions. I've been perusing the GF thread all day and have gotten some great info, so here's what I've come up with (numbers are per BeerSmith):
Dave's Oatmeal Milk Stout
Batch Size: 3 gallons
Type: Partial Mash; Single Infusion, Fly Sparge
OG: 1.060
FG: 1.012
ABV: 6.3%
IBUs: 37
SRM: 28
Boil: 60 minutes
Ingredients
Mash
1.5 Lbs Oats, Flaked, Roasted
0.5 Lbs Corn, Flaked
0.5 Lbs Rice, Flaked
1/2 tsp Amylase enzyme
2 tsp pH 5.2 Stabilizer
--- Mash in with 4.13qts water @ 160.8F (152F Step Temp) for 60 min
--- Mash out with 3.38qts water @ 189.7F (168F Step Temp) for 10 min
--- Fly Sparge with 2.82 gal water @ 168F
Boil
0.33 oz Magnum hops @ 60 min
1/2 tsp Irish Moss @ 30 min
1.5 Lbs Briess White Sorghum Syrup @ 30 min
1 Lb Treacle, Dark @ 30 min
0.5 Lb Candi Sugar, Dark @ 30 min
0.5 oz Sovereign hops @ 10 min
4.0 oz Maltodextrin @ 10 min
4.0 oz Lactose @ 10 min
Fermentation
Primary: 7 days @ 70F
Secondary: 14 days @ 70F; Cold crash @ 34F last 2 days
750 ml Burton Ale Yeast (WLP023), Sorghum Starter w/ stir plate & nutrients
0.5 oz Sovereign hops, dry hop 14 days in secondary
Bottling
1 tsp Black Walnut Exract
2.5 oz Dextrose for priming
Age 30 days @ 70F
I want to make a GF oatmeal milk stout for a friend as an Xmas gift, but I'm a complete novice when it comes to GF brewing. I've come up with the following recipe and would like your expert opinions. I've been perusing the GF thread all day and have gotten some great info, so here's what I've come up with (numbers are per BeerSmith):
Dave's Oatmeal Milk Stout
Batch Size: 3 gallons
Type: Partial Mash; Single Infusion, Fly Sparge
OG: 1.060
FG: 1.012
ABV: 6.3%
IBUs: 37
SRM: 28
Boil: 60 minutes
Ingredients
Mash
1.5 Lbs Oats, Flaked, Roasted
0.5 Lbs Corn, Flaked
0.5 Lbs Rice, Flaked
1/2 tsp Amylase enzyme
2 tsp pH 5.2 Stabilizer
--- Mash in with 4.13qts water @ 160.8F (152F Step Temp) for 60 min
--- Mash out with 3.38qts water @ 189.7F (168F Step Temp) for 10 min
--- Fly Sparge with 2.82 gal water @ 168F
Boil
0.33 oz Magnum hops @ 60 min
1/2 tsp Irish Moss @ 30 min
1.5 Lbs Briess White Sorghum Syrup @ 30 min
1 Lb Treacle, Dark @ 30 min
0.5 Lb Candi Sugar, Dark @ 30 min
0.5 oz Sovereign hops @ 10 min
4.0 oz Maltodextrin @ 10 min
4.0 oz Lactose @ 10 min
Fermentation
Primary: 7 days @ 70F
Secondary: 14 days @ 70F; Cold crash @ 34F last 2 days
750 ml Burton Ale Yeast (WLP023), Sorghum Starter w/ stir plate & nutrients
0.5 oz Sovereign hops, dry hop 14 days in secondary
Bottling
1 tsp Black Walnut Exract
2.5 oz Dextrose for priming
Age 30 days @ 70F