Back to SearchEarly Days Stout
5.0 stars based on 1 votes
Beer Style: Stout
Recipe Type: partial mash
Yield: 5 gallons
Description:
This homebrew award-winning gluten-free stout proves that rich, traditional stout character can be achieved without barley. Built around oat and millet malt and layered sorghum, candi and corn extracts, it delivers deep color, creamy body, and balanced roast and sweetness. In competition, judges noted that it tasted indistinguishable from a classic stout and said they would never have known it was gluten-free without reading the entry form. A standout recipe for brewers looking to craft a truly authentic gluten-free stout.
Ingredients:
- Grain Bill ---------------------------------------
- 0.5 lb Pale Oat Malt
- 0.5 lb Dutch Roasted Millet Malt
- 0.5 lb Caramel 240L Millet Malt
- 0.5 lb Dark Roasted Vienna Millet Malt
- Fermentable Bill ---------------------------------------
- 5 lbs Sorghum Syrup
- 2 lbs D-180 Candi Syrup
- 2 lbs Dark Corn Syrup
- Hop Bill Summary ---------------------------------------
- 0.5 oz Columbus Hops
- 0.6 oz Columbia Hops
- Other Ingredients ---------------------------------------
- 1 pkg SafAle S-04
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum, dark corn and candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
0.5 oz Columbus Hops (90 min)
0.6 oz Columbia Hops (20 min)
1 pkg SafAle S-04
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store. Chestnut chips were also used and can be substituted with malts that pair well with the beer style, however, Dutch Roasted Millet Malt is possibly the closest equivalent.