Back to SearchFNG Oatmeal Milk Stout
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Beer Style: Porter, Stout
Recipe Type: partial mash
Yield: 5 gallons
Description:
This bold, dark gluten-free ale recipe tackles the challenge of recreating a high-gravity, deeply colored classic using gluten-free ingredients. Munich millet, oats, and specialty roasted malts build rich malt depth, while Belgian D-180 candi syrup enhances color, body, and complexity. Designed as a partial mash with extended conversion, this gluten-free homebrew delivers smooth roast character, balanced bitterness, and a creamy finish—proof that even big, dark beers can be successfully brewed without gluten.
Ingredients:
- 5 LBS Sorghum Syrup
- 1.5 LBS Lactose
- 1 LB Belgian Candi Syrup D-180
- 2.5 LBS Munich Millet Malt
- 1.5 LBS GF Oats or Pale Oat Malt
- 11 OZ Chocolate Roasted Vienna Millet Malt
- 11 OZ Gas Hog Rice Malt
- 11 OZ Cara Millet Malt
- 1 OZ Horizon or Magnum Hops
- California Ale Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.057Final Gravity: 1.021
Alcohol by Vol: 4.7%
Color SRM: 20.9
Bitterness IBU: 36.0
Recipe Type: partial mash
Yield: 5.0 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 7 gallon pre-boil size (due to extra long boil time). Bring to boil.
Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
Note the boil time starts at 90 minutes!
1 OZ Horizon or Magnum Hops @ 60 min
1.5 LBS Lactose @ 15 min
California Ale Yeast (BRY-97 or Mangrove Jacks M44 West Coast recommended)