mloster
Well-Known Member
This is for those of you who are gluten sensitive but aren't deathly allergic to gluten. I say that because the base of this recipe is malted oats, which in storage with Thomas Fawcett may have been cross contaminated too a degree with barley. I brewed this about 4 months ago and didn't take great notes so I'll try to see what I can remember. The recipe for 5 gallons is as follows:
12 lbs Thomas Fawcett Malted Oats
1 lb Buckwheat Honey
1 lb Chocolate Roasted Millet (not malted)
1 lb Thomas Fawcett Malted Oats, roasted to deep black
10 oz Molasses
2 oz Kent Golding @ 60 min
1 Packet S-04
I milled all the grains together to a coarse consistency. I did BIAB and added the grains to 5.5 gallons of 154º water along with 2 tsp of amylase powder. I wrapped my pot and kept it at that temperature for 3+ hours (oats always need a while to convert). After the 3 hours, I raised the temperature of the water to 170º and mashed out for 20 minutes. I then pulled the bag out, squeezed as much water as I could, and raised the temp to boiling. From there, I brewed as normal adding the molasses at 60 min and the buckwheat honey at 5 min to preserve flavor. My measured OG was 1.052. I never got a FG because my hydrometer broke, but I suspected it to be around 1.013.
I haven't actually tasted this recently so I'm going off of memory. The flavor had prominent coffee notes with subtle chocolate undertones. A moderately strong licorice flavor came through, likely because of the molasses. As with most dark gluten free beers, there was a prominent, pleasant roastiness. It fooled my regular beer drinking friends. I'd definitely brew this again. If I were to do so, I'd cut back a bit on the molasses, take out a pound or two of oats, and added a half pound of dark belgian candi syrup.
12 lbs Thomas Fawcett Malted Oats
1 lb Buckwheat Honey
1 lb Chocolate Roasted Millet (not malted)
1 lb Thomas Fawcett Malted Oats, roasted to deep black
10 oz Molasses
2 oz Kent Golding @ 60 min
1 Packet S-04
I milled all the grains together to a coarse consistency. I did BIAB and added the grains to 5.5 gallons of 154º water along with 2 tsp of amylase powder. I wrapped my pot and kept it at that temperature for 3+ hours (oats always need a while to convert). After the 3 hours, I raised the temperature of the water to 170º and mashed out for 20 minutes. I then pulled the bag out, squeezed as much water as I could, and raised the temp to boiling. From there, I brewed as normal adding the molasses at 60 min and the buckwheat honey at 5 min to preserve flavor. My measured OG was 1.052. I never got a FG because my hydrometer broke, but I suspected it to be around 1.013.
I haven't actually tasted this recently so I'm going off of memory. The flavor had prominent coffee notes with subtle chocolate undertones. A moderately strong licorice flavor came through, likely because of the molasses. As with most dark gluten free beers, there was a prominent, pleasant roastiness. It fooled my regular beer drinking friends. I'd definitely brew this again. If I were to do so, I'd cut back a bit on the molasses, take out a pound or two of oats, and added a half pound of dark belgian candi syrup.