Description:

My first attempt at a gluten free Barleywine-style beer, but it seemed wrong to call it a Barleywine given the gf nature of the final beer. Ricewine was already equated to Sake and Buckwheatwine sounded too similar to the existing wheatwine style. Thus Milletwine was born (even though I use malted rice and buckwheat). The intention of this beer was to explore a malt heavy profile in a high gravity gf beer; creating an intense beer with rich caramel and fruit notes interlaced. The use of late and whirlpool additions of Pacifica are intended to bring and further enhance the fruit components of this beer. The final product saw more intense red fruit, pit fruit, orange, and plum flavor up front than originally expect (in a good way) with loads of caramels and toffee interlaced. The next time I brew this I plan to age on oak for a month with apple brandy to further enhance the overall fruit profile.

Taste Notes ~
Brewday: 21 Jan 2018 - Aroma is sweet caramel, toast, some burnt notes, orange. Flavor is cloyingly sweet caramel initially (obviously), orange and citrus notes follow pleasantly, backend is dominated with malt complexity, caramels and toffee primarily, but there is some nuttiness in the middle as well. 27 Jan: - Beer has cleared a great deal, now its a nice light brown color. Flavor is lots of red cherry, plum, and date. There's some light caramel and toffee present. I'm not sure if this is the yeast or just the background of the GF grains, but its definitely slightly different from typical barleywines. 30 Jan: - I got some more tonight. The beer is maybe slightly on the thin side for a milletwine, but still coats the tongue well. Initial flavor is bright red fruit, raspberry, cherry, some guava, strawberry, with an underlying caramel and toffee. There is some extreme tartness for a milletwine (or at least a barleywine). The red fruit comes back more intensely in the after taste. 3 Feb: - Beer is a dark reddish brown. Aroma is strong raisin, red cherry and raspberry, plum, toffee, caramel, a bit of must. Flavor is lots of subtle flavors coming together. The fruit takes a bit more of a back seat, there isn't much in the way of sweetness (which may be a good thing). Subtle fruit melded with caramel is the primary flavor. The after taste has more sweetness that builds with tones of fruit flavors coming through like raspberry, cherry, apple ,some orange. Borderline Belgian in the overall flavor (maybe ferment cooler next time?). The mouthfeel is a bit slick right now. Hopefully carbonation fixes that. 11 Feb: - Tapped on kegerator. Carbonation is getting there. Sweetness is pretty good for sharpness. Could probably deal with a bit more sweetness if aged on oak. Overall flavor is decent. Caramels and toffee take more of a front stage. Spice notes are coming through now. Some decent dark fruit, plum and dates. Not as much complexity as earlier, though I believe some of those were off flavors. 17 Feb: - After adding in the lactose and maltodextrin, flavor profile and mouthfeel are both significantly enhanced. Rich caramel and dark fruits come through immediately and stick to your tongue. Decent sweetness is there, but offset by some bitterness from the dark malts and hops. Much better and would definitely not change much next time around based on this recipe. 23 Feb: - Just tried this with some bourbon, great flavor combo. Only thing missing was the barrel flavor. Would make an awesome beer in the future!

Ingredients:

• 6.00 gal Balanced I Water
• 1.95 g Calcium Chloride (Mash 60 min) Misc
• 1.37 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc
• 1 lbs 8.00 oz Rice Hulls (0.0 SRM) Adjunct
• 3 lbs 8.00 oz Pale Millet Malt (1.3 SRM) Grain
• 2 lbs Naked Pale Rice Malt (1.1 SRM) Grain
• 2 lbs Organic Pale Buckwheat (2.0 SRM) Grain
• 1 lbs 12.00 oz Vienna Millet Malt (12.0 SRM) Grain
• 1 lbs Roasted Cara Millet Malt (42.0 SRM) Grain
• 12.00 oz Medium Roasted Millet Malt (85.0 SRM) Grain
• 8.00 oz James Brown Rice Malt (25.0 SRM) Grain
• 4.00 ml SEBflo TL (Mash 120 min) Misc
• 4.00 ml SEBstar HTL (Mash 135 min) Misc
• 2.00 ml AMG-300L (Mash 120 min) Misc
• 2.00 ml HopShot [89.0%] (CO2 Extract) - First Wort Hops
• 4.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar
• 0.50 oz Belma [9.8%] - Boil 5 min Hops
• 0.50 oz Pacifica [5.5%] - Boil 5 min Hops
• 12.00 oz Brown Sugar, Light [Boil for 5 min] (8.0 SRM) Sugar
• 12.00 oz Maltodextrin [Boil for 5 min] (3.0 SRM) Sugar
• 4.00 oz Brown Sugar, Dark [Boil for 5 min] (50.0 SRM) Sugar
• 0.75 oz Belma [9.8%] - Steep 30 min Hops
• 0.75 oz Pacifica [5.5%] - Steep 30 min Hops
• 1 pkgs New World Strong Ale (Mangrove Jack's #M42) Yeast

Additional Instructions

Primary Ferment: Boil Size: 5.62 gal
Secondary Ferment: Total Boil Time: 165 minutes

Beer Profile

Original Gravity: 1.105
Final Gravity: 1.023
Alcohol by Vol: 10.9%
Color SRM: 22.8
Bitterness IBU: 77.2
Recipe Type: all-grain
Yield: 3.0 Gallons

Procedure:

Source: Posted with permission of Matt S.