OK so as per a lot of other folks on here my significant other is gluten free and I love beer. More than that I love stew. Beef stew, with Guinness, red wine, whiskey and potatoes, and when I can find it fresh, lamb. Since she has realized her allergies we don't make stew much anymore so I decided to combine my passion for brewing with my love of stew and make a stout to replace Guinness in said beef stew. This is my first gluten free brew and I am still a bit of a noob overall so I am happy to receive criticism on my recipe. I am brewing this weekend hopefully.
Here is the plan
~7 lbs of sorghum syrup
2lbs of d-180 candi
3 lbs of gluten free oats
10 oz of maltodextrine (edit for clarity, my mistake)
s-04 yeast
1 oz of fuggles (.6 oz at 90min and .3 at 60min)
The plan is to get my boil up to 7 gallons, and then pull off 5 gal into the carboy. Then i will have 2 gallons left in the pot, i will add a vanilla bean or maybe two, give that 10-15 minutes to steep and pull off another gallon into a 1gal carboy. Lastly i will add about 1/8th cup of brown sugar, a cinnamon stick, and possibly 1/8th cup of raisins. Give that another 15 minutes to steep and pull it off to one last carboy.
Finally when i go into secondary i will be adding 1 oz of french oak to the vanilla only gallon and possibly some more cinnamon to what i am affectionately calling the oatmeal crisp gallon.
Now the last 2 gallons are just experiments. I ideally want to make a future batch with a lot more oak to get a really strong scotch color, but that's for another brew.
I would love any ideas or recommendations because this is my most ambitious brew by a lot (everything else so far was kits of one kind or another while this is a recipe I put together from a few others I have found online)
I will be posting results of my brew day hopefully Saturday evening should everything go according to plan.
p.s.
Thanks for everybody on this forum, I have been lurking for about two weeks straight and learned a huge amount without having to ruin any beer! You guys and gals are great.
Here is the plan
~7 lbs of sorghum syrup
2lbs of d-180 candi
3 lbs of gluten free oats
10 oz of maltodextrine (edit for clarity, my mistake)
s-04 yeast
1 oz of fuggles (.6 oz at 90min and .3 at 60min)
The plan is to get my boil up to 7 gallons, and then pull off 5 gal into the carboy. Then i will have 2 gallons left in the pot, i will add a vanilla bean or maybe two, give that 10-15 minutes to steep and pull off another gallon into a 1gal carboy. Lastly i will add about 1/8th cup of brown sugar, a cinnamon stick, and possibly 1/8th cup of raisins. Give that another 15 minutes to steep and pull it off to one last carboy.
Finally when i go into secondary i will be adding 1 oz of french oak to the vanilla only gallon and possibly some more cinnamon to what i am affectionately calling the oatmeal crisp gallon.
Now the last 2 gallons are just experiments. I ideally want to make a future batch with a lot more oak to get a really strong scotch color, but that's for another brew.
I would love any ideas or recommendations because this is my most ambitious brew by a lot (everything else so far was kits of one kind or another while this is a recipe I put together from a few others I have found online)
I will be posting results of my brew day hopefully Saturday evening should everything go according to plan.
p.s.
Thanks for everybody on this forum, I have been lurking for about two weeks straight and learned a huge amount without having to ruin any beer! You guys and gals are great.