This recipe is based on another stout on this forum:
Because the extract potential of Millet and Buckwheat is lower than barley, I am using the same amount of grain and reducing the finished batch size to come closer to the OG (5.5 gal to 4.5 gal). Also, I am increasing the Crystal because of gelatinization temps of GF grains reduce the ability to create a true crystal. The grains were purchased from Colorado Malting Company (except the raw amaranth used for the roasted grain component). GF grains from CMC come as pale malt and are not "clean" (they contain the roots and shoots still). So there is a fair amount of prep the brewer must do prior to mash. I just finished roasting my raw amaranth and should be ready to brew this in 6 weeks.
Looking for any feedback or suggestions based on your experiences with Stouts (this is my first) and/or GF AG brewing and/or use of Amaranth as this is also new to me. Thanks!
8# pale millet malt
2# pale buckwheat malt
1.5# raw Oats
1# oz partial Crystal (dark caramunich millet malt)
12 oz Chocolate (chocolate buckwheat Malt)
8 oz roasted amaranth (500srm)
1.6 oz East kent golding - 60 min boil
1.5lbs rice hulls
Irish Ale Yeast - WLP004