Gluten Free Stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mikael V
Calories: 216 calories (Per 12oz)
Carbs: 23 g (Per 12oz)

Created Monday May 6th 2019

Original Gravity:

1.065

Final Gravity:

1.017

ABV (standard):

6.33%

IBU (tinseth):

31.29

SRM (morey):

38.14

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale Millet Malt - Gluten Free12 lb Pale Millet Malt - Gluten Free	30	1.5	73.8%
2 lb	Eckert Malting - Biscuit Rice Malt2 lb Biscuit Rice Malt	22	4.8	12.3%
8 oz	American - Dark Roasted Millet Malt - Gluten Free	25	300	3.1%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180	32	180	6.2%
8 oz	Dark Rice Malt - Dark Rice Malt8 oz Dark Rice Malt	22	300	3.1%
4 oz	Gashog Rice Malt - Gashog Rice Malt4 oz Gashog Rice Malt	22	450	1.5%
16.25 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.5 oz	Artisan - Columbus (CTZ)0.5 oz Columbus (CTZ) Hops	Pellet	14.9	Boil	90 min	28.15	50%
0.5 oz	Northern Brewer - Williamette0.5 oz Williamette Hops	Leaf/Whole	5.4	Boil	10 min	3.14	50%

Show Summary View

Amount	Variety	IBU	Bill %
0.5 oz	Artisan - Columbus (CTZ)0.49999999885628 oz Columbus (CTZ) Hops	28.15	50%
0.5 oz	Northern Brewer - Williamette0.49999999885628 oz Williamette Hops	3.14	50%
1 oz	Total

Mash Guidelines

Amount	Type	Temp	Time
4 gal	Infusion	155 °F	60 min
3.5 qt	Sparge	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	SEBAmyl BAL	Water Agt	Mash	1 hr.
1 tsp	SEBAmyl L	Water Agt	Mash	1 hr.
2 g	Irish Moss	Fining	Boil	10 min.
1 tsp	Wyeast - Beer Nutrient	Other	Boil	10 min.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each
Attenuation (custom):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash with amylase enzymes.
Primary ferment at 64-68 degrees 4 to 7 days.
Rack to secondary and add candi syrup.
Secondary ferment at 67 degrees until FG is achieved (approx 14 days my last brew).

View Count: 47
Brew Count: 0
Last Updated: 2019-05-20 01:17 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!