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Gluten Free Double Chocolate Oatmeal Stout

I ended up cooking them in a grain bag and removed them before dumping in anything else. It added a bit of color as well as some flavor from what I could tell.

Well brew day went well yesterday. No issues with the recipe and everything is bubbling away in the primary. Ended up with an OG of 1.066. Tasted it before adding the yeast. It was very sweet as expected. The color looks very dark brown. I've posted the recipe I used below which is pretty...

Great! Thanks DKershner. I thought I had saw that somewhere, but I wanted to make sure. I'll try to let everyone know how it goes and hopefully I come up with a drinkable final product.

Ok so tomorrow is brew day for this beast. I'm pretty sure I'm completely set, but I do have one question. Does anyone out there have experience using DAP. I'm just not sure the exact amount to use for my 5-gallon batch. Any help would be much appreciated.

That makes sense. I'm going to consider doing the candi sugar this time. It will probably come down to budget. I noticed some unsulphured molasses at outpost tonight when I was there so I'll probably go pick that up. Where do you pick up your buckwheat? I know Bob's Old Mill does some...

Thanks for the very thorough explanation. Makes sense and I'd prefer not to risk it. I'll probably going with the DAP then. I'm also considering adding the buckwheat that Casanova adds in this recipe. I know I had planned on just basically cooking the oats before, but if I add the...

Thanks for the very thorough explanation. Makes sense and I'd prefer not to risk it. I'll probably going with the DAP then. I'm also considering adding the buckwheat that Casanova adds in this recipe. I know I had planned on just basically cooking the oats before, but if I add the...

Thanks for the input. It's much appreciated. I assumed that was the case with the Sorghum, just thought I'd check though. The candi sugar is pretty pricey, and I may end up going the same route he did. Can you provide any pointers when I'm looking at the Maltodextrin and the Yeast...

Thanks for posting Casanova. That brings up a few more questions from me. Is there a reason that you are going with only Brown Rice Syrup in this recipe and not a mix of BRS and Sorghum? Also I noticed that you dropped the dark candi sugar during fermentation. I'm also curious the best...

Thanks! I'm interested to see the recipe when you post it later. Chocolate extract sounds like it might be a better option for me.

Point well taken. I suppose I'll give it a shot and let you guys know how it goes. I know it will be a learning experience for sure. Thanks for everyone's help. I'm sure I'll be back with more questions.

Thanks for the reply DKershner. I agree this one is probably stepping it up a notch for my second brew, but I think I'm ready to dive in. I figure it will have one of two outcomes. Either it comes out pretty well and I learn a few ways to make it better, or it doesn't come out at all and I...

Thanks for the reply. I'm planning on brewing this in a little over a week. I will head to the LHBS this weekend and they should be able to help with the yeast. I'm pretty sure they carry specific yeast I'm looking for and they are knowledgeable to an extent on GF brewing. Thanks for the...

So I'm working on planning my first GF brew. This one will be for my girlfriend who has celiac but has been kind enough to let me start my home brewing at her place. I'm planning on using Lcasanova's revised Double Chocolate Oatmill Stout recipe as I think we will both be able to enjoy this...