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Gluten Free Stout

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

Original Gravity:

1.065

Final Gravity:

1.017

ABV (standard):

6.3%

IBU (tinseth):

31.3

SRM (morey):

38.1

Mash pH

n/a

Cost $

n/a

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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 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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Artisan - Columbus (CTZ) (Pellet)	28.15	50%
0.50 oz	Northern Brewer - Williamette (Leaf/Whole)	3.14	50%
1 oz / $ 0.00

Mash Guidelines

Amount	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

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	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

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).

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-05-20 01:17 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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