glutarded-chris
Well-Known Member
This is my partial mash version of a GF oatmeal stout that was adapted from Igliashons No Nonsense Stout originally posted here: https://www.homebrewtalk.com/f164/no-...-stout-323755/
Rather than roast the oatmeal, this recipe gets the roasted flavors from roasted grain in the partial mash. My original post was here: https://www.homebrewtalk.com/f164/gf-oatmeal-stout-partial-mash-489564/
5.5 gallon pitching volume
3.5 gallon boil volume
Mash:
4.0 lb pale millet malt
0.7 lb dark roast millet malt
0.3 lb medium roast millet malt
1.0 lb pale buckwheat malt (cereal mashed)
1.0 lb Bobs Red Mill GF rolled oats (cereal mashed)
Added to boil:
2 lb sorghum syrup [60 min]
Note: the amount of sorghum was adjusted based on actual mash yield
2 lb Belgian Candy Syrup D45 [20 min]
0.5 lb maltodextin [20 min]
Hops (42 IBU calculated):
0.55 oz Columbus (16.3%AA) @ 60 minutes
0.55 oz Columbus (16.3%AA) @ 20 minutes
Other:
1 tab Whirlfloc
3 teaspoons yeast nutrient
Yeast:
1.5 sachet Safale S-04
BG: 1.040 at beginning of boil for bittering hops
BG: 1.099 at end of boil for flavoring and aroma hops (after late additions of fermentables)
OG: 1.058
This batch used about 22% of the gravity contribution from sorghum syrup.
Plan on at least 6 weeks of conditioning in bottle or keg before serving!
Rather than roast the oatmeal, this recipe gets the roasted flavors from roasted grain in the partial mash. My original post was here: https://www.homebrewtalk.com/f164/gf-oatmeal-stout-partial-mash-489564/
5.5 gallon pitching volume
3.5 gallon boil volume
Mash:
4.0 lb pale millet malt
0.7 lb dark roast millet malt
0.3 lb medium roast millet malt
1.0 lb pale buckwheat malt (cereal mashed)
1.0 lb Bobs Red Mill GF rolled oats (cereal mashed)
Added to boil:
2 lb sorghum syrup [60 min]
Note: the amount of sorghum was adjusted based on actual mash yield
2 lb Belgian Candy Syrup D45 [20 min]
0.5 lb maltodextin [20 min]
Hops (42 IBU calculated):
0.55 oz Columbus (16.3%AA) @ 60 minutes
0.55 oz Columbus (16.3%AA) @ 20 minutes
Other:
1 tab Whirlfloc
3 teaspoons yeast nutrient
Yeast:
1.5 sachet Safale S-04
BG: 1.040 at beginning of boil for bittering hops
BG: 1.099 at end of boil for flavoring and aroma hops (after late additions of fermentables)
OG: 1.058
This batch used about 22% of the gravity contribution from sorghum syrup.
Plan on at least 6 weeks of conditioning in bottle or keg before serving!