Gluten Free Stout! - Beer Recipe - Brewer's Friend

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Gluten Free Stout!

216 calories 18.4 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Hop Utilization: 85%
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday February 2nd 2024
1.066
1.011
7.2%
22.5
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Brown Rice Syrup - Gluten Free1.5 lb Brown Rice Syrup - Gluten Free 44 2 100%
1.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Barth-Haas - Mt. Hood0.25 oz Mt. Hood Hops Pellet 5.7 Boil at 203 °F 60 min 22.45 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Toasted cacao husks Flavor Mash 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.9 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal 150 °F 150 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.4 g | 9.6 qt) 1.14 4.5  
Volume increase from sugar/extract (early additions) 0.11 0.5  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 1.25 5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 1 4  
Going into fermentor 1 4  
Total: 1.14 4.5
Equipment Profile Used: System Default
 
Notes

check taste every ten mins on steep.

1) Steep cacao 30-45 mins (to taste)
2)Boil brown rice @ 203f for 60 mins
3) add hops at 60 mins
4) add wirlfloc at end of boil (5 mins)
5) cool wort to <80F
6) add yeast/shake it up!
7) ferm at 65-68F until 1.011
8) let rest one week to clear up butter notes
9) rack to bucket/bottle with .9oz dextrose
10) let carb for 1 week

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  • Last Updated: 2024-02-02 20:38 UTC