Back to SearchEric Moores Stout
5.0 stars based on 1 votes
Beer Style: Stout
Recipe Type: partial mash
Yield: 5 gallons
Description:
Eric Moore’s Stout is a rich, gluten-free stout built on a robust blend of sweet potato and pale buckwheat malt, offering earthy sweetness and depth. Fermented with sorghum syrup, honey, Belgian candi syrup, and brown rice syrup, it achieves a complex, full-bodied malt character. Aromatics and flavor layers come from Cascade hops, Sinamar natural beer coloring, dandelion-based Dandy Blend, cocoa powder, and vanilla beans, while bourbon and super coffee extracts add warmth and subtle roast. This stout is brewed with Safale S-04 yeast to produce a smooth, decadent, gluten-free beer that balances sweetness, spice, and roast in every sip.
Ingredients:
- Grain Bill ---------------------------------------
- 3 lbs Sweet Potato
- 3 lbs Pale Buckwheat Malt
- Fermentable Bill ---------------------------------------
- 5 lbs Honey
- 6 lbs Sorghum Syrup
- 32 oz Belgian Candi Syrup D-180
- 1 lb Brown Rice Syrup
- Hop Bill Summary ---------------------------------------
- 3 oz Cascade Hops
- Other Ingredients ---------------------------------------
- 4 oz Sinamar natural beer coloring
- 24 tsp Dandy Blend, Organic Instant Herbal Beverage with Dandelion
- 3 Vanilla Beans, whole
- 0.5 cup Cocoa Powder
- 0.25 oz Super Coffee extract
- 1 pkg Safale S-04 Yeast
- 4 oz Bourbon Extract
Additional Instructions
Primary Ferment: 30 days at 68 degreesSecondary Ferment: 30 days at 68 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Sweet Potato Prep:
1. Wash and keep skins on.
2. Grill until burnt.
3. Put them in a food processor and mash it.
● 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. Remove from heat and add all fermentables (this prevents scorching), return to boil allow to achieve hot break.
4 oz Sinamar (60 min)
24 tsp Dandy Blend (60 min)
3 Vanilla Beans, whole (40 min)
2 oz Cascade Hops (40 min)
1 oz Cascade Hops (20 min)
0.5 cup Cocoa Powder (flameout)
0.25 oz Super Coffee extract (flameout)
1 pkg Safale S-04 yeast
Yeast nutrients per dosing and time addition recommendations
Secondary:
4 oz Bourbon Extract
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.