I don't know what those taste like but here is one that we served for the first time tonight, it is a recipe that I created after reading a lot of other recipes and brewing several other GF batches after tasting this batch on the next batch I will add some more aromatic hops and will double the GF oats I might even toast some of the oats to a darker level to add some more color, I may reduce some of the other fermentables and increase the dark syrup. but my daughter says I'm getting very close to something she drank in England before she had to go GF
Ashleigh's Gluten Free Stout
Style: Specialty Beer
Type: Extract
Boil Size: 5.57 Gal
IBU's: 77.99 Batch Size: 5.00 Gal
Color: 17.3 SRM Boil Time: 60 minutes
Preboil OG: 1.089
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Estimated Actual
OG: 1.094 1.083
FG: 1.023 1.010
ABV: 9.30 % 9.56 %
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Fermentation Steps
Name Days / Temp Estimated Actual
Primary 34 days @ 74.0°F 08/19/2013 08/19/2013
Bottle/Keg 21 days @ 74.0°F 09/22/2013 09/21/2013
Grains & Adjuncts
Amount Percentage Name Time Gravity
6.00 lbs 46.60 % Briess White Sorghum LME 20 mins 1.037
3.00 lbs 23.30 % Honey 10 mins 1.035
14.00 ozs 6.80 % Candi Sugar, 180 Dark 60 mins 1.032
3.00 lbs 23.30 % Corn Sugar (Dextrose) 60 mins 1.046
Hops
Amount IBU's Name Time AA %
1.00 ozs 37.15 Columbus (Tomahawk) 60 mins 15.20
1.00 ozs 25.42 Amarillo Gold 60 mins 10.40
1.00 ozs 15.40 Amarillo Gold 20 mins 10.40
Yeasts
Amount Name Laboratory / ID
1.00 pkg Safale US-05 dry Fermentis US-05
Additions
Amount Name Time Stage
8.00 oz Malto-Dextrine 30 mins Boil
1.00 each Whirlfloc Tablet 15 mins Boil
1.00 tsp Yeast Nutrient 15 mins Boil
Carbonation
Force Carbonation
Notes
Use 1.5 lb buckwheat and 2lb gluten free oats soaked in water for an hour, drained placed on cookie sheets in oven at low heat stir every 15 min or so to prevent burning until golden brown ahead of time, then on brew day steeped for 4 hrs or longer in room temp water strain the water then start brewing.