mloster
Well-Known Member
Ok. So I just brewed a gluten free american stout that was the culmination of a lot of malting work. Here is my recipe:
2 lbs dark roasted malted buckwheat
1 lb malted buckwheat, unroasted
1 lb roasted (to black) white rice
1 lb dark belgian candi sugar
1 lb chestnuts
.9 oz willamette @60 min (4.7%AA)
.25 oz wllamette @ 10 min (4.7%AA)
2 Tbsp. cocoa powder @ 15 min
2 tsp vanilla extract @ 15 min
4 oz cold brewed coffee (in primary after several days)
S-05 Yeast
I brewed this last night. I put the grains in several smaller grain bags since that was all I had. I raised about 4 to 4.5 gallons of water to 160 degrees, added the grain bags, and 1.5 tsp of amylase. I then kept the temp at 160 for an hour. After, I wrapped the brew pot in towels and let the mash sit for almost 24 hours. To keep the bags from burning, I used a pot with a steaming rack so that the bags were not sitting on the bottom. The temp never dropped below 120. I then brewed as regular, adding hops etc. For the cocoa powder and vanilla, I mixed them with 4 oz of hot water and added at 15 mins. I've yet to add the coffee. The original gravity was 1.040. I didn't get as good of conversion from the grains. This was likely because of my unrefined mashing procedure. I don't have the room or the money to have an all-grain set up. The wort was a little hoppier than I like but once the alcohol comes around it will be delicious. At first, I tasted a sweet. burnt, chocolaty flavor and then immediately afterwards I was hit with a hop punch. Here's a pic of it in the primary: http://i1180.photobucket.com/albums/x404/mloster/Photoon2011-08-23at2312.jpg
Let me know what you think. I'll keep you guys updated
2 lbs dark roasted malted buckwheat
1 lb malted buckwheat, unroasted
1 lb roasted (to black) white rice
1 lb dark belgian candi sugar
1 lb chestnuts
.9 oz willamette @60 min (4.7%AA)
.25 oz wllamette @ 10 min (4.7%AA)
2 Tbsp. cocoa powder @ 15 min
2 tsp vanilla extract @ 15 min
4 oz cold brewed coffee (in primary after several days)
S-05 Yeast
I brewed this last night. I put the grains in several smaller grain bags since that was all I had. I raised about 4 to 4.5 gallons of water to 160 degrees, added the grain bags, and 1.5 tsp of amylase. I then kept the temp at 160 for an hour. After, I wrapped the brew pot in towels and let the mash sit for almost 24 hours. To keep the bags from burning, I used a pot with a steaming rack so that the bags were not sitting on the bottom. The temp never dropped below 120. I then brewed as regular, adding hops etc. For the cocoa powder and vanilla, I mixed them with 4 oz of hot water and added at 15 mins. I've yet to add the coffee. The original gravity was 1.040. I didn't get as good of conversion from the grains. This was likely because of my unrefined mashing procedure. I don't have the room or the money to have an all-grain set up. The wort was a little hoppier than I like but once the alcohol comes around it will be delicious. At first, I tasted a sweet. burnt, chocolaty flavor and then immediately afterwards I was hit with a hop punch. Here's a pic of it in the primary: http://i1180.photobucket.com/albums/x404/mloster/Photoon2011-08-23at2312.jpg
Let me know what you think. I'll keep you guys updated