Back to SearchNo-Nonsense Stout
5.0 stars based on 1 votes
Beer Style: Stout
Recipe Type: partial mash
Yield: 3 gallons
Description:
No-Nonsense Stout is a straightforward, gluten-free oatmeal stout that highlights roasted pale oat malt for a smooth, nutty body. Sweetness and body are built with D-180 candi syrup and sorghum syrup, while Columbus hops provide a balanced bitterness. Maltodextrin enhances mouthfeel, and fermentation with Safale S-04 yeast creates a clean, drinkable stout that’s perfect for gluten-free beer lovers seeking rich flavor without fuss.
Ingredients:
- Grain Bill ---------------------------------------
- 1 lb Pale Oat Malt (roasted at 350F for two hours)
- Fermentable Bill ---------------------------------------
- 2 lbs D-180 Candi Syrup
- 3 lbs Sorghum Syrup
- Hop Bill Summary ---------------------------------------
- 0.55 oz Columbus Hops
- Other Ingredients ---------------------------------------
- 4 oz Maltodextrin
- 1 pkg Safale S-04
Additional Instructions
Primary Ferment: 14 days at 68 degreesBeer Profile
Original Gravity: 1.060Final Gravity: 1.012
Alcohol by Vol: 6.3%
Color SRM: 0.0
Bitterness IBU: 36.0
Recipe Type: partial mash
Yield: 3.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
2 lbs D-180 Candi Syrup (prior to boil)
0.25 oz Columbus Hops (90 min)
0.3 oz Columbia Hops (20 min)
4 oz Maltodextrin (15 min)
3 lbs Sorghum Syrup (flameout; careful not to scorch)
1 pkg Safale S-04
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.