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Old 07-19-2011, 04:23 PM   #1
Spinemasher
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Jul 2010
Olathe,KS
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So my brother-in-law is a celiac and really misses good, dark beers, so I thought, since his birthday is coming up, I'd brew him up a gluten-free oatmeal stout.

I have absolutely no idea how this will turn out, but from my research, I've pieced together this recipe:

FERMENTABLES

6.6 lbs Sorghum Extract
1 lb Blackstrap Molasses
1 lb Dark Candy Sugar
2 lb Gluten-Free Instant Oatmeal (Steeped)
6 oz Dark Roast Coffee (10 min)
4 oz Baking Cocoa (10 min)
8 oz Maltodextrin (5 min - for body & mouthfeel)
1 tsp Yeast Nutrient (5 min)

HOPS

60 min - 0.75oz Chinook
30 min - 0.25oz Chinook
15 min - 0.5oz Fuggles
YEAST
Safale S-04

Does anybody have any criticism/feedback on this recipe? I really want this to turn out well for him, since I know he really misses having good beer to drink! Redbridge doesn't cut it.

 
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Old 07-19-2011, 04:34 PM   #2
Reno_eNVy
 
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Oct 2008
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First, not sure S-04 is gluten-free (or is it only the liquid yeast that has gluten?)

Also, you're not going to get much out of the oatmeal if it's not mashed with a base malt that has active enzymes.
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Old 07-19-2011, 04:49 PM   #3
NoGbrewer
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Apr 2011
Evansville, IN
Posts: 15

S-04 is gluten free. I would cut the sorghum if half and use brown rice syrup. A 50/50 mix of BRS and sorghum would be fine, there will be enough other flavors going on to cover up the sorghum.


 
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Old 07-19-2011, 05:04 PM   #4
Gengis
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Mar 2011
Montreal, Quebec
Posts: 34

I've tried something very similar (with S05). The recipe can be found on this website.

I have to say in truth; it was interesting, but I didn't like it very much. Very sour (from the Sorghum) and licorice-like taste (from the molasses). Plus, the color was rather pale (from the Sorghum). I agree with the other brewers.

My suggestions:
- completely replace the Sorghum with a mix of dark candi syrup (D or D2) and BRS
- decrease the Molasses. You will have plenty of color and taste with dark candi syrup.
- mash the oatmeal with amylase supplements. You won't need malto IMHO.
- add toasted oatmeal if you want; if you do, you may let go of the cocoa and coffee, since toasted oatmeal has a lot of those aromas.

You may want to ask for the input of senior members!

 
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Old 07-19-2011, 08:25 PM   #5
johnmirow
 
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Mar 2011
Bratislava, Slovakia
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You may try this recipe -> GF Double Chocolate Oatmeal Stout

 
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Old 07-19-2011, 08:48 PM   #6
Reno_eNVy
 
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Ah, my bad. Didn't realize S-04 was GF... I'm getting the hang of it, still trying to knock-out the gory details

And to Gengis: I'm not saying your wrong but wouldn't it be a bad idea to remove even more grain and replace it with sugar? I feel like the beer would be far too cidery and have a very hot alcohol bite to it. Grains aren't just fermentables like sugar is... there's also yeast nutrients, stabilizing proteins/ions, etc.

You can also try quinoa. I make pizza and bread with it and I love the flavor... it may translate well into beer.
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Old 07-19-2011, 09:32 PM   #7
Gengis
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Mar 2011
Montreal, Quebec
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Quote:
Originally Posted by Reno_eNVy_446 View Post
Ah, my bad. Didn't realize S-04 was GF... I'm getting the hang of it, still trying to knock-out the gory details

And to Gengis: I'm not saying your wrong but wouldn't it be a bad idea to remove even more grain and replace it with sugar? I feel like the beer would be far too cidery and have a very hot alcohol bite to it. Grains aren't just fermentables like sugar is... there's also yeast nutrients, stabilizing proteins/ions, etc.

You can also try quinoa. I make pizza and bread with it and I love the flavor... it may translate well into beer.
I didn't recommend decreasing grains at all. I would personally increase the oats and replace the Sorghum extract (molasses) by dark Belgian candi and BRS. You get plenty of yeast nutrients in oats (less in BRS); those nutrients being absent in Belgian candi syrup. Oats would also bring non-fermentables and protein for texture/body and head retention. True, Belgian Candi would increase the alcohol levels, but they bring very interesting aromas (dried fruits, caramel, cocoa) and color, which are needed for a good stout. IMHO, it makes more sense to use BRS with Dark Belgian Candi in order to make a stout rather than struggle with Sorghum...

Just my 2 cents

p.s. Oh, and I'm starting to love malted quinoa as a source of fermentables...

 
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Old 07-19-2011, 10:12 PM   #8
Reno_eNVy
 
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Indeed. Maybe one day I'll make a SMaSH with quinoa malt
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Old 07-20-2011, 01:46 AM   #9
dorklord
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Mar 2010
La Crosse, Wisconsin
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Quote:
Originally Posted by Gengis View Post
I didn't recommend decreasing grains at all. I would personally increase the oats and replace the Sorghum extract (molasses) by dark Belgian candi and BRS. You get plenty of yeast nutrients in oats (less in BRS); those nutrients being absent in Belgian candi syrup. Oats would also bring non-fermentables and protein for texture/body and head retention. True, Belgian Candi would increase the alcohol levels, but they bring very interesting aromas (dried fruits, caramel, cocoa) and color, which are needed for a good stout. IMHO, it makes more sense to use BRS with Dark Belgian Candi in order to make a stout rather than struggle with Sorghum...

Just my 2 cents

p.s. Oh, and I'm starting to love malted quinoa as a source of fermentables...
Just a note, sorghum extract and sorghum molasses are 2 very different things...
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