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Gluten Free Stout

216 calories 23 carbs
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Beer Stats
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
1.065
1.017
6.33%
31.29
38.14
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 Free8 oz 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%
 
Mash Guidelines
Amount Description 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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.07 36.3  
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Remaining sparge water volume 3.35 13.4  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.91 27.6  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Adjusted starting boil size 7 28  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 5.5 22  
Hops absorption losses -0.04 -0.2  
Estimated amount in fermentor 5.46 21.9  
Total: 9.07 36.3
 
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).

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  • Last Updated: 2019-05-20 01:17 UTC