Back to SearchNo Fail Stout
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Beer Style: Stout
Recipe Type: all-grain
Yield: 6 gallons
Description:
The No Fail Stout is a dependable gluten-free stout recipe crafted for rich malt character, dark color, and smooth body without traditional barley. Using roasted gluten-free malts and a balanced hop schedule, this all-grain gluten-free beer delivers classic stout flavors — coffee, cocoa, and roast — making it an excellent choice for brewing gluten-free beer at home with confidence. Recipe was found in an article titled "7 Must-Try Stout Recipes to Brew at Home" on homebrewersassociation.org
Ingredients:
- 7 lb. (3.28 kg) pale millet malt
- 5 lb. (2.27 kg) pale buckwheat malt
- 2 lb. (907 g) biscuit rice malt
- 8 oz. (227 g) chocolate roasted vienna millet malt
- 8 oz. (227 g) dark rice malt
- 4 oz. (113 g) gas hog rice malt
- 1 lb. (454 g) Belgian candi syrup D-180 (add to secondary)
- 0.5 oz. (14 g) CTZ, 14% a.a. @ 90 min
- 0.5 oz. (14 g) Willamette, 5.5% a.a. @ 10 min
- Fermentis Safale S-04 English Ale
- 1 tsp. (5 mL) amylase enzyme added to mash
- 0.25 tsp. (2 g) Irish moss @ 10 min
- 1 tsp. (5 mL) yeast nutrient @ 10 min
- 3.75 oz. (106 g) corn sugar if bottling
Beer Profile
Original Gravity: 1.070Final Gravity: 1.014
Alcohol by Vol: 7.4%
Color SRM: 30.0
Bitterness IBU: 30.0
Recipe Type: all-grain
Yield: 6.0 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 163.4 F for 60-90 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions.
Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times.
Cool wort to 67° F (19° C), pitch yeast, and ferment for 4 days.
Rack to secondary and add Belgian candi syrup. Allow beer to achieve final gravity before bottling or kegging.