Description:

Stout made with oats, wild rice and millet; finished with cocoa powder and vanilla beans

Ingredients:

• 1 lb 8 oz Bob's Red Mill Gluten Free Rolled Oats, roasted (steep for 30 min prior to boil)
• 12 oz Wild Rice, roasted (steep for 30 min prior to boil)
• 8 oz Millet, roasted (steep for 30 min prior to boil)
• 4 lbs Brown Rice Syrup (prior to boil)
• 1 lb 4 oz Dark Candi Sugar (prior to boil)
• 1 lb Molasses (prior to boil)
• 0.75 oz Chinook Hops (60 min)
• 0.25 oz Chinook Hops (30 min)
• 3 lbs Sorghum Syrup (15 min)
• 0.5 oz Fuggles Hops (15 min)
• 1 tsp Irish Moss (10 min)
• 1 tsp Yeast Nutrient (10 min)
• 9 oz Fat Free Cocoa Powder (10 min)
• 8 oz Maltodextrin (5 min)
• 1 pkg Dry Yeast
• Secondary:
• 2-3 Vanilla Beans, split, chopped

Additional Instructions

Primary Ferment: 16 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.081
Final Gravity: 1.024
Alcohol by Vol: 7.6%
Color SRM: 20.0
Bitterness IBU: 31.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: www.homebrewtalk.com/f78/gluten-free-double-chocolate-oatmeal-stout-165489/