Back to SearchSweet Stout
(not yet rated)
Beer Style: Stout
Recipe Type: partial mash
Yield: 2.5 gallons
Description:
2.5 gallon recipe - Create a rich and flavorful gluten-free sweet stout with this extract/partial mash homebrew recipe using sorghum extract, D-180 candi syrup, millet and rice malts, Centennial hops, and quality yeast. This gluten-free beer recipe is ideal for homebrewers who want a sweeter stout with roast character and smooth drinkability, all while staying 100% gluten-free for friends and family to enjoy.
Ingredients:
- BriesSweet Sorghum Extract 45DE 3.30 lb (62%)
- Candi Syrup, D-180 1.00 lb (19%)
- Caramel 240L Millet Malt 0.50 lb (9%)
- Biscuit 18L Rice Malt 0.50 lb (9%)
- Centennial Hops 1.00 oz (50%) Pellet
- Maltodextin 0.5 lb
- Whirlfloc 1 each
- New World Strong Ale 1 packet
Additional Instructions
Primary Ferment: 7 - 10 daysSecondary Ferment: 7 - 10 days
Beer Profile
Original Gravity: 1.052Final Gravity: 1.008
Alcohol by Vol: 5.8%
Color SRM: 33.3
Bitterness IBU: 52.4
Recipe Type: partial mash
Yield: 2.5 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
Steep malt in for 20-30 minutes in one gallon of water at 160-165F; Optional - use Termamyl SC DS and SEBAmyl L enzymes per dosing recommendations if you want to conduct a mimi-mash with the gluten-free grain.
SPARGE INSTRUCTIONS:
"Sparge" grain by removing and running water through grain bag to collect any....well anything you can from the malt!
BOIL INSTRUCTIONS: (Reminder: preboil volume is only approximately 3.25-3.75 gallons as this is a 2.5 gallon recipe with a 45 minute boil)
Centennial (IBU: 34.6) 0.50 oz (50%) Pellet Boil 45 min
Centennial (IBU: 14.9) 0.25 oz (25%) Pellet Boil 30 min
Maltodextin 0.5 lb Boil 10 min
Whirlfloc 1 each Boil 10 min
Centennial (IBU: 2.9) 0.25 oz (25%) Pellet Boil 0 min
Yeast:
New World Strong Ale 1 packet