(EDITED 12/30/12 to reflect the recipe I actually brewed; the original post was a "rough draft")
I'm gonna brew this up in a week or so when I get back from Seattle. It reflects everything I've learned so far about gluten-free brewing and I think it's gonna be a slam-dunk.
3 Gallon Batch:
Grains:
1 lb toasted GF instant oats (approx. 25° Lovibond, or about the color of a chocolate brownie) (steeping pre-boil)
2 lbs D-180 candi syrup (at 90 min)
4 oz maltodextrin (at 90 min)
3 lbs liquid sorghum extract (at flameout)
Hops:
0.25 oz columbus (90 min)
0.3 oz columbus (20 min)
Yeast:
Safale S-04
OG: 1.060
FG: 1.012
IBU: 36.4
Dead simple. No fancy juju. Should be black as roofing tar, thick like a milkshake, and generously hoppy. If my hypothesis is correct, the roastiness of the candi syrup will combine with the metallic twang of the sorghum to make a Guinness-like taste. I may or may not add some vanilla extract to half the bottles at bottling time if that seems like a good idea after I taste it. Probably won't, because I've brewed so many weird beers now that I'm really just hankering for some basic drinkers. At the very least, I hope this recipe will serve as a base for later expansion.
If I can come up with a solid and simple GF stout recipe, maybe I can pitch it to a local microbrewery, since I'm fairly sure a good GF stout would dominate in the market (who the heck wants another GF light lager or pale ale???), and the SF Bay Area has a HUUUUGE gluten-free population.
I'm gonna brew this up in a week or so when I get back from Seattle. It reflects everything I've learned so far about gluten-free brewing and I think it's gonna be a slam-dunk.
3 Gallon Batch:
Grains:
1 lb toasted GF instant oats (approx. 25° Lovibond, or about the color of a chocolate brownie) (steeping pre-boil)
2 lbs D-180 candi syrup (at 90 min)
4 oz maltodextrin (at 90 min)
3 lbs liquid sorghum extract (at flameout)
Hops:
0.25 oz columbus (90 min)
0.3 oz columbus (20 min)
Yeast:
Safale S-04
OG: 1.060
FG: 1.012
IBU: 36.4
Dead simple. No fancy juju. Should be black as roofing tar, thick like a milkshake, and generously hoppy. If my hypothesis is correct, the roastiness of the candi syrup will combine with the metallic twang of the sorghum to make a Guinness-like taste. I may or may not add some vanilla extract to half the bottles at bottling time if that seems like a good idea after I taste it. Probably won't, because I've brewed so many weird beers now that I'm really just hankering for some basic drinkers. At the very least, I hope this recipe will serve as a base for later expansion.
If I can come up with a solid and simple GF stout recipe, maybe I can pitch it to a local microbrewery, since I'm fairly sure a good GF stout would dominate in the market (who the heck wants another GF light lager or pale ale???), and the SF Bay Area has a HUUUUGE gluten-free population.