Stout gluten free - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Stout gluten free

177 calories 16.6 g 12 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Giovanni Venditti
Calories: 177 calories (Per 12ml)
Carbs: 16.6 g (Per 12ml)
Created: Friday June 17th 2022
1.054
1.011
5.7%
32.4
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg American - Pale Millet Malt - Gluten Free6.5 kg Pale Millet Malt - Gluten Free 30 1.5 43.8%
1.50 kg Grouse Malt House - Organic Roasted Buckwheat Malt1.5 kg Organic Roasted Buckwheat Malt 30 42 10.1%
3 kg Grouse Malt House - Chocolate Roasted Millet Malt3 kg Chocolate Roasted Millet Malt 22 140 20.2%
0.85 kg Rice Hulls0.85 kg Rice Hulls 0 0 5.7%
3 kg White Sorghum Syrup - Gluten Free3 kg White Sorghum Syrup - Gluten Free 37 1.5 20.2%
14.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 11 Boil 60 min 22.46 57.1%
30 g Cluster30 g Cluster Hops Pellet 6.5 Boil 60 min 9.96 42.9%
70 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 233 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
sherbrooke
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 Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.05 L. Suggest reducing initial water volume to 45.4 L and adding 10.65 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 17.8
Mash volume with grains 25.6
Grain absorption losses -11.9
Remaining sparge water volume (equipment estimates 49 L) 47.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 56.1 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 50
Going into fermentor 50
Total: 65.7  
Equipment Profile Used: System Default
"Stout gluten free" Dry Stout beer recipe by Giovanni Venditti. All Grain, ABV 5.7%, IBU 32.42, SRM 30.91, Fermentables: (Pale Millet Malt - Gluten Free, Organic Roasted Buckwheat Malt, Chocolate Roasted Millet Malt, Rice Hulls, White Sorghum Syrup - Gluten Free) Hops: (East Kent Goldings, Cluster)
Last Updated and Sharing
 
270
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-06-17 19:38 UTC