Back to SearchAmerican Stout
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Beer Style: Stout
Recipe Type: all-grain
Yield: 5 gallons
Description:
Brew a rich, full-bodied gluten-free American Stout at home using roasted buckwheat, rice, and millet malts. This all-grain stout delivers chocolate, coffee, and vanilla notes with a smooth 3.1% ABV finish. Perfect for home brewers seeking easy-to-make, naturally gluten-free stouts with deep flavor and classic stout character.
Ingredients:
- Grain Bill ---------------------------------------
- 2 lbs Roasted Buckwheat Malt
- 1 lb Pale Buckwheat Malt
- 1 lb Pitch Rice Malt
- 1 lb Dutch Roasted Millet Malt
- Fermentable Bill ---------------------------------------
- 1 lb Dark Belgian Candi Sugar
- Hop Bill Summary ---------------------------------------
- 1.15 oz Willamette Hops (4.7% AA)
- Other Ingredients ---------------------------------------
- 2 tbsp Cocoa Powder
- 2 tsp Vanilla Extract
- 4 oz Cold Brewed Coffee
- SafAle US-05 Yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.040Final Gravity: 1.011
Alcohol by Vol: 3.1%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil and achieve hot break. Maintain rolling boil.
1 lb Dark Belgian Candi Sugar @ 60 min (do not scorch)
0.9 oz Willamette @ 60 min
0.25 oz Willamette @ 10 min
2 tbsp. Cocoa Powder @ 15 min
2 tsp Vanilla Extract @ 15 min
SafAle S-05 Yeast
Add 4 oz cold brewed coffee in primary after several days.
Recipe Note: This recipe originally called for chestnut chips which were commonly used early on in brewing gluten-free beer. This has been substituted with Dutch Roasted Millet Malt which shares some flavor and aroma characteristics with chestnut chips.