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Beer Style: Porter, Stout
Recipe Type: partial mash
Yield: 5 gallons
Adapted from 'Finkel & Garf Oatmeal Milk Stout' in the September/October 2016 Zymurgy magazine (original recipe found on page 24). This was a difficult recipe to convert using anywhere close to the original amounts of extract/malts and still achieving a comparable OG and SRM. The original recipe has an OG of 1.070 and SRM of 38. If a mash is conducted for 60-90 minutes to allow full conversion the OG may be within the realm of possibilities. Most partial mash recipes only require a short steeping of 20-30 minutes. Obviously a full mash of the grain bill will greatly benefit any beer, so that I leave that decision to anyone brewing this recipe. The more difficult task was achieving the SRM of the original recipe. The gluten free substitutes for chocolate and roast barley malts are not nearly as dark of a roast. Doubling the dark roasted malt additions still didn't come close to the SRM of the original recipe. So I decided to add 1 LB of D-180 Belgian Candi Syrup instead. It may be worth increasing the dark roasted malts in combination with the candi syrup, although, more than 24 OZ of the Gas Hog Rice Malt may impart noticeable bitter notes to the beer. The last obstacle is substituting the honey malt from the original recipe. Honey malt is unique even among conventional malts. CaraMillet seemed to be the best GF option, although, it is not recommended to add more than what the recipe calls for or a sweet aftertaste may impart onto the beer.
- 5 LBS Gluten Free LME (liquid malt extract) or Sorghum Syrup
- 1.5 LBS Lactose
- 1 LB Belgian Candi Syrup D-180
- 2.5 LBS Munich Millet Malt
- 1.5 LBS GF Oats
- 11 OZ Chocolate Millet Malt
- 11 OZ Gas Hog Rice Malt
- 11 OZ CaraMillet Malt
- 1 OZ Horizon or Magnum Hops
- California Ale Yeast
Additional InstructionsPrimary Ferment: 7 days
Secondary Ferment: 7 days
Beer ProfileOriginal Gravity: 1.057
Final Gravity: 1.021
Alcohol by Vol: 4.7%
Color SRM: 20.9
Bitterness IBU: 36.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Steep milled malt along with amylase enzyme in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170 F water until water runs clear. Top kettle up to 7 gallon pre-boil size (due to extra long boil time). Bring to boil.
Pitch LME or syrup and candi syrup. Allow to achieve hot break and maintain rolling boil.
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 (US-05 or Mangrove Jack's M44 West Coast Yeast recommended)