After scouring the internet, it does not appear to me that anyone has successfully made a true GF stout from extract. If they have, i have not found it so if you are aware or have made one, please share! I know all about IG Jones no-nonsense, i brewed it, I didn't really care for it and the one I brewed was a Belgian strong ale and didn't have the character of a stout. It was the only beer I ever brewed that I wasn't super happy about.
After purchasing some grains from jguthner on this forum (shout out!), my plan is to cold steep a pound of dark roast millet malt for 24 hours in 2 quarts of water. I will then add it to the boil in the recipe below. I am not sure if that will do the trick but it should be a step in the right direction. I may also back off on the candi syrup as i don't want to overdo it with the sweetness, but I am thinking 40 ibu's might be enough to offset that. I welcome any feedback and/or suggestions, previous successes or failures with lessons on what not to do. Thank you.
GF stout ex
Method: Extract
Style: American Stout
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.2 gallons
Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Original Gravity:1.056
Final Gravity:1.015
ABV (standard):5.38%
IBU (tinseth):39.41
SRM (morey):34.82
Fermentables
Amount Fermentable PPG °L Bill %
5 lb White Sorghum Syrup - Gluten Free 37 1.5 60.6%
16 oz Belgian Candi Syrup - D-180 32 180 12.1%
10 oz Turbinado 44 10 7.6%
10 oz Maltodextrin 39 0 7.6%
7.25 lb Total
Steeping Grains
Amount Fermentable PPG °L Bill %
1 lb American - Dark Roasted Millet Malt - Gluten Free 25 300 12.1%
Hops
Amount Variety Type AA Use Time IBU
0.7 oz Nugget Leaf/Whole 14 Boil 30 min 25.24
1 oz Cascade Pellet 4.7 Boil 20 min 10.49
1 oz East Kent Goldings Pellet 5 Boil 5 min 3.67
Yeast
Fermentis / Safale - English Ale Yeast S-04
Notes millet cold steeped for 24 hours in 2 quarters of water
yeast nutrient
After purchasing some grains from jguthner on this forum (shout out!), my plan is to cold steep a pound of dark roast millet malt for 24 hours in 2 quarts of water. I will then add it to the boil in the recipe below. I am not sure if that will do the trick but it should be a step in the right direction. I may also back off on the candi syrup as i don't want to overdo it with the sweetness, but I am thinking 40 ibu's might be enough to offset that. I welcome any feedback and/or suggestions, previous successes or failures with lessons on what not to do. Thank you.
GF stout ex
Method: Extract
Style: American Stout
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.2 gallons
Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Original Gravity:1.056
Final Gravity:1.015
ABV (standard):5.38%
IBU (tinseth):39.41
SRM (morey):34.82
Fermentables
Amount Fermentable PPG °L Bill %
5 lb White Sorghum Syrup - Gluten Free 37 1.5 60.6%
16 oz Belgian Candi Syrup - D-180 32 180 12.1%
10 oz Turbinado 44 10 7.6%
10 oz Maltodextrin 39 0 7.6%
7.25 lb Total
Steeping Grains
Amount Fermentable PPG °L Bill %
1 lb American - Dark Roasted Millet Malt - Gluten Free 25 300 12.1%
Hops
Amount Variety Type AA Use Time IBU
0.7 oz Nugget Leaf/Whole 14 Boil 30 min 25.24
1 oz Cascade Pellet 4.7 Boil 20 min 10.49
1 oz East Kent Goldings Pellet 5 Boil 5 min 3.67
Yeast
Fermentis / Safale - English Ale Yeast S-04
Notes millet cold steeped for 24 hours in 2 quarters of water
yeast nutrient