Gluten free Stout- Two Bays - Beer Recipe - Brewer's Friend

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Gluten free Stout- Two Bays

136 calories 11.3 g 330 ml
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 76% (steeping grains only)
Source: Beagle Brew
Calories: 136 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Sunday July 23rd 2023
1.045
1.007
5.0%
28.1
17.0
n/a
18.92
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg White Sorghum Syrup - Gluten Free1.5 kg White Sorghum Syrup - Gluten Free 37 1.5 39.5%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 13.2%
0.20 kg Molasses0.2 kg Molasses 36 80 5.3%
2.20 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 kg American - Buckwheat Malt - Gluten Free0.25 kg Buckwheat Malt - Gluten Free 25 2 6.6%
0.25 kg Eckert Malting - Crystal Rice Malt0.25 kg Crystal Rice Malt 22 16 6.6%
0.30 kg Grouse Malt House - Chocolate Roasted Millet Malt0.3 kg Chocolate Roasted Millet Malt 22 140 7.9%
0.40 kg American - Medium Roasted Millet Malt - Gluten Free0.4 kg Medium Roasted Millet Malt - Gluten Free 25 36 10.5%
0.40 kg Eckert Malting - Pale Rice Malt0.4 kg Pale Rice Malt 22 1.4 10.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.90 g Yakima Valley Hops - Strata 11.9 g Strata Hops Pellet 15.5 Boil 30 min 19.1 50%
11.90 g Yakima Valley Hops - Strata 11.9 g Strata Hops Pellet 15.5 Boil 10 min 9.01 50%
23.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Alpha Amylase Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2.38 Each
Cost:
$ 7.95 / each
$ 18.92
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 18.92 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- -- --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.9 L) 25.1
Mash volume with grains (equipment estimates 26.9 L) 26.2
Grain absorption losses (steeping) -1.6
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 21
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.1  
Equipment Profile Used: System Default
 
Notes

THE GLUTEN FREE BREWER’S RECIPE COLLECTION
TWO BAYS STOUT – Partial Mash

Batch size – 20 litre Start of boil volume – 28 litre
Original Gravity Final Gravity Alcohol content Bitterness Colour
1.048 1.010 5% 28 46 SRM

INGREDIENTS: YEAST SUGGESTIONS:
2.2kg of Sorghum Syrup
250g of Pale Buckwheat Malt
250g of Crystal Rice Malt
300g of Chocolate Millet Malt
400g of Medium Roast Millet Malt
400g of Pitch Rice Malt FERMENTATION TEMP. SUGGESTION:
100g of Molasses
50g of East Kent Goldings hop pellets (5%AA) 18-20 degrees Celsius
2ml of liquid alpha amylase or 2g of dry alpha amylase
Lallemands Nottingham Ale Yeast

PARTIAL MASH PROCEDURE:
Bring 5 litres of water to the boil. Turn off the heat source, place brew bag in the pot and then add all of the crushed
malt. Stir all the grains continuously for 5 mins or until all grains are gelatinised. The grain bed will thicken to a thin
porridge consistency.
Once this is complete add enough cool water to bring the mash temperature to 66°C or the enzyme manufacturer’s
optimal conversion temperature.
Add your enzymes and stir them in thoroughly. Maintain mash temperature for 30 minutes stirring occasionally.
After 30 minutes, remove brewing bag and grains and strain out the wort into your kettle. Wash grains through with
1 litre of warm water to rinse the wort out (and yes you can give a gentle squeeze to remove a little more wort).
In your kettle mix the wort, sorghum syrup and molasses and bring to the boil. At this stage add any brewing salts
that you may like to use and 30g of East Kent Goldings hop pellets.
45 minutes into the boil add any kettle finings, yeast nutrient and 20g of East Kent Goldings hop pellets.
After a 60 minute boil turn off your heat source and cool the wort to 18°C or your desired fermentation temperature
if it is different.
Transfer beer into a sterile fermenter, straining out the hop debris with your cleaned and sterilised brew bag, then
aerate and pitch yeast.
Bottle or keg beer when the final gravity is consistent over 2 days.

  • These figures are dependent on various conditions and boil off rates and may vary.
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  • Last Updated: 2023-07-23 08:47 UTC