ZRedIROC
Active Member
AG Brewer for years I'm working on my first GF stout for a buddy of mine. Worried about the difficulty of the stout style I'm thinking of starting with a coffee milk stout. All the help I can get for body and roast.
I see a lot of recipes that use malto dextrin for body, will it be too much with lactose?
Also has anyone used the D-240 Candi syrup?
Recipe:
3 gallon batch
1.075 OG (75% eff, not sure if that is low for extract)
1.022 FG
30 ibu
42 srm
3.3 lb sorgum syrup
1.0 lb rice solids
1.0 lb D-240 Candi syrup
1.0 lb molasses
8 oz lactose
4 oz malto dextrin
2.0 lb dark roasted oats or buckwheat (not sure what gives better roast)
Yeast
S-04 or Nottingham or Windsor
Secondary:
2 oz ground coffee cold brewed in 16 oz water
My buddy thanks you in advance for the help
I see a lot of recipes that use malto dextrin for body, will it be too much with lactose?
Also has anyone used the D-240 Candi syrup?
Recipe:
3 gallon batch
1.075 OG (75% eff, not sure if that is low for extract)
1.022 FG
30 ibu
42 srm
3.3 lb sorgum syrup
1.0 lb rice solids
1.0 lb D-240 Candi syrup
1.0 lb molasses
8 oz lactose
4 oz malto dextrin
2.0 lb dark roasted oats or buckwheat (not sure what gives better roast)
Yeast
S-04 or Nottingham or Windsor
Secondary:
2 oz ground coffee cold brewed in 16 oz water
My buddy thanks you in advance for the help