jmitchell3
Well-Known Member
Hey there GF Brewers!
Seems to be a dramatic lack of AG GF recipes, so I'm posting here my plans when I brew, hopefully it'll be of interest and possibly deserve some constructive feedback from the more experienced GF'ers among us (for the newbs like me!). I expect to brew this this coming Friday 12/18 or Saturday 12/19.
Planning a GF AG Milk Stout, hopefully to brew this Friday. My ultimate goal is to develope a base recipe that can be scaled up for use in a GF Stone Xocoveza clone.
Starting with a basic, by the numbers milk stout here:
6 gal post boil
70% mash efficiency (made 65% in my first GF AG attempt...changing to a liquid amylase and double crush on the grains, hoping to boost it a bit to 70%)
1.053 OG
1.015 FG
23 IBU
35 SRM
8 lb Grouse Pale Millet Malt
1.0 lb Grouse Buckwheat Malt
1.0 lb Eckert Crystal Rice Malt
1.0 lb Eckert Gas Hog Rice Malt
0.5 lb GF Flaked Oats (probably bob's red mill)
1.0 lb Extra Dark D180 Candi Syrup (added end of boil)
1.0 lb Lactose (added end of boil)
UK Challenger or East Kent Goldings hops to bitter at 60 mins for 23-26 IBU
Fermentis S-04 English Ale Yeast, rehydrated
Also have Eckert James Brown Rice Malt, Eckert Dark Rice Malt, and Grouse Light Roast Millet malt on hand if anyone has ideas on substitutions for a more stouty character. Has anyone used Grouse's roasted millet malts with success? How would they compare to their rice malt counterparts?
Was thinking maybe of subbing 1 lb of light roast millet in place of 1 lb of pale millet for some additional complexity. Big problem so far has been color, I'd like to see 38 SRM but I don't want to add more syrup and I hesitate to reduce the base malt by much.
Any thoughts would be welcome. Thanks!
Seems to be a dramatic lack of AG GF recipes, so I'm posting here my plans when I brew, hopefully it'll be of interest and possibly deserve some constructive feedback from the more experienced GF'ers among us (for the newbs like me!). I expect to brew this this coming Friday 12/18 or Saturday 12/19.
Planning a GF AG Milk Stout, hopefully to brew this Friday. My ultimate goal is to develope a base recipe that can be scaled up for use in a GF Stone Xocoveza clone.
Starting with a basic, by the numbers milk stout here:
6 gal post boil
70% mash efficiency (made 65% in my first GF AG attempt...changing to a liquid amylase and double crush on the grains, hoping to boost it a bit to 70%)
1.053 OG
1.015 FG
23 IBU
35 SRM
8 lb Grouse Pale Millet Malt
1.0 lb Grouse Buckwheat Malt
1.0 lb Eckert Crystal Rice Malt
1.0 lb Eckert Gas Hog Rice Malt
0.5 lb GF Flaked Oats (probably bob's red mill)
1.0 lb Extra Dark D180 Candi Syrup (added end of boil)
1.0 lb Lactose (added end of boil)
UK Challenger or East Kent Goldings hops to bitter at 60 mins for 23-26 IBU
Fermentis S-04 English Ale Yeast, rehydrated
Also have Eckert James Brown Rice Malt, Eckert Dark Rice Malt, and Grouse Light Roast Millet malt on hand if anyone has ideas on substitutions for a more stouty character. Has anyone used Grouse's roasted millet malts with success? How would they compare to their rice malt counterparts?
Was thinking maybe of subbing 1 lb of light roast millet in place of 1 lb of pale millet for some additional complexity. Big problem so far has been color, I'd like to see 38 SRM but I don't want to add more syrup and I hesitate to reduce the base malt by much.
Any thoughts would be welcome. Thanks!