Back to SearchOld Hound Dog
(not yet rated)
Beer Style: Porter, Stout
Recipe Type: all-grain
Yield: 5 gallons
Description:
This gluten-free porter recipe is adapted from the Old Hound Dog pre-prohibition porter published in Zymurgy Magazine, reformulated for all-grain gluten-free homebrewing. Pale millet or rice malt forms the base, with amber rice, medium millet, and Gas Hog rice malts replacing traditional brown and black patent malts to closely match the original recipe’s color, gravity, and roast character in a fully gluten-free beer.
Ingredients:
- 11 LBS Pale Millet Malt; or 15.4 LBS Pale Rice Malt; or combination of both to achieve the same PPG
- 1.75 LBS Amber Rice Malt
- 1.75 LBS Medium Millet Malt
- 12 OZ Gas Hog Rice Malt
- 1 OZ Columbus, Tomahawk or Zeus Hops
- Mangrove Jacks M42 Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.057Final Gravity: 1.014
Alcohol by Vol: 5.6%
Color SRM: 27.6
Bitterness IBU: 45.0
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. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Note this is a 90 minute boil.
1 OZ Columbus, Tomahawk or Zeus Hops @ 60 min
Original recipe recommend fermenting in primary for 3 weeks and mature in secondary for 4 weeks in the low 40s F. Alternatively ferment like any ale and let condition/mature in bottle or keg.