Do you want to stay logged in?

For your security, you will be logged out shortly.

No Fail Stout

back to search Back to Search 

No Fail Stout

back to search Back to Search 
Not Rated (not yet rated) 
 Click to vote


Beer Style: Stout 
Recipe Type: all-grain
Yield: 6 gallons

Description:

Recipe was found in an article titled "7 Must-Try Stout Recipes to Brew at Home" on homebrewersassociation.org. I would alter the mash/enzyme instructions in this recipe to the method that works for you, however I've posted the recipe as I found it.

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 roast millet
  • 8 oz. (227 g) dark rice malt
  • 4 oz. (113 g) Gashog 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: 1.070
Final Gravity: 1.014
Alcohol by Vol: 7.4%
Color SRM: 30.0
Bitterness IBU: 30.0
Recipe Type: all-grain
Yield: 6.0 Gallons
printer icon

Procedure:

Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). 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.

Source:
Copyright © 2022 Gluten Free Home Brewing
Privacy Policy