Gluten Free Stout - Beer Recipe - Brewer's Friend

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Gluten Free Stout

216 calories 22.8 g 12 oz
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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: 22.8 g (Per 12oz)
Created: Monday May 6th 2019
1.065
1.017
6.3%
31.3
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Columbus (CTZ)0.5 oz Columbus (CTZ) Hops Pellet 14.9 Boil 90 min 28.15 50%
0.50 oz Northern Brewer - Williamette0.5 oz Williamette Hops Leaf/Whole 5.4 Boil 10 min 3.14 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost 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
Cost:
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
$ 0.00 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 155 °F 60 min
3.5 qt Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.57 38.3
Equipment Profile Used: System Default
 
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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  • Public: Yup, Shared
  • Last Updated: 2019-05-20 01:17 UTC