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Old 03-06-2011, 09:53 PM   #1
pintail78
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Jan 2011
carlsbad, california
Posts: 35


Looking for something like a Guinness recipe. Mainly a GF substitute for the dark barley malt...any ideas/successes?

 
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Old 03-06-2011, 10:00 PM   #2
FuzzHead
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Mar 2011
Big Stone City, South Dakota
Posts: 6

bump

 
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Old 03-07-2011, 12:06 AM   #3
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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No idea on getting it dark. Dark candi syrup when used with the fermentis WB-06 and no whirlfloc tablet has made for a dark brown in the beers I've made. Maybe try roasting buckwheat (stuff above in the sticky).

When I did some reading on Guiness I found that they add some "soured" beer to the mix to get that flavour.

FYI dark candi syrup, US-05 and whirlfloc make an amber colour.
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Old 03-07-2011, 12:08 AM   #4
KevinM
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Sep 2010
Ann Arbor, Michigan
Posts: 1,171
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If you've looked through the forum, you'll pretty much only find the double chocolate stout as the darkest beer we've been able to make. I've recently tried with a darkly roasted steel cut oats that were mashed with alpha amylase. I accidentally used too much water so the og was down at 1.050. It's sitting in a secondary right now, but I made a mistake and left the pressure relief valve open, so I'm a bit concerned about it, but I'll look into carbonating it and see if someone can get me some comments on it, particularly if they can tell if the oats did anything, or nothing.
http://brew.dkershner.com/2010/casan...ut-heavy-soul/

 
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Old 03-07-2011, 10:01 PM   #5
andrewdell19
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Mar 2010
arizona
Posts: 118

Coffee
Burnt buckwheat, Rice (roast it for as long as possible at a lower temp rather than just sticking it under broil until it chars up).
Drk Candi Sugar
Drk Chocolate
Molasses

And even with all of that it is still a dark brown beer. Sorghum Malt does not have the variety of roasts as malted barely. IF you malt your own grains I would think you could probably get closer to a stout color.

 
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Old 03-07-2011, 10:33 PM   #6
frogguruami
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Jan 2010
Deland, FL
Posts: 81
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I brewed a GF Imperial(ish) Stout a while black that was as dark, if not darker, than any other "regular" stout.

I used a gallon batch of Bochet (do a search for 'burnt honey mead' or 'bochet' on the mead forum) and used it in place of one gallon of the boil water.

Here is my blog post on it.
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Old 03-07-2011, 10:55 PM   #7
andrewdell19
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Mar 2010
arizona
Posts: 118

Quote:
Originally Posted by frogguruami View Post
I brewed a GF Imperial(ish) Stout a while black that was as dark, if not darker, than any other "regular" stout.

I used a gallon batch of Bochet (do a search for 'burnt honey mead' or 'bochet' on the mead forum) and used it in place of one gallon of the boil water.

Here is my blog post on it.
How long did it take to brew the bochet?

 
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Old 03-07-2011, 11:54 PM   #8
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
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Just thinking crazy here, I wonder what you'd get if you tried to 'darken' some sorghum extract by putting it in a double-boiler or something for a while...(Maybe no need for the double boiler, if you could heat the pan and keep stirring it without scorching, adding water to keep it at a high temp for a while, like making dark candi sugar?)

Anyway, you're probably going to need to roast a lot of your own grain to produce a GF stout...
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Old 03-08-2011, 12:01 AM   #9
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Quote:
Originally Posted by frogguruami View Post
I brewed a GF Imperial(ish) Stout a while black that was as dark, if not darker, than any other "regular" stout.

I used a gallon batch of Bochet (do a search for 'burnt honey mead' or 'bochet' on the mead forum) and used it in place of one gallon of the boil water.

Here is my blog post on it.
Just read your blog entry, how did it turn out?
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 03-08-2011, 01:26 PM   #10
frogguruami
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Jan 2010
Deland, FL
Posts: 81
Liked 1 Times on 1 Posts


Quote:
Originally Posted by andrewdell19 View Post
How long did it take to brew the bochet?
About 3 week from start to finish. Actually, probably less because of all the carmelisation only about half of the sugars are still fermentable. The rest became so complex that they wouldn't ferment and had no discernible sweetness.
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