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Beer Style: Dry Stout
(13A)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
Stout made with oats, wild rice and millet; finished with cocoa powder and vanilla beans
Ingredients:
- 1 lb 8 oz Bob's Red Mill Gluten Free Rolled Oats, roasted (steep for 30 min prior to boil)
- 12 oz Wild Rice, roasted (steep for 30 min prior to boil)
- 8 oz Millet, roasted (steep for 30 min prior to boil)
- 4 lbs Brown Rice Syrup (prior to boil)
- 1 lb 4 oz Dark Candi Sugar (prior to boil)
- 1 lb Molasses (prior to boil)
- 0.75 oz Chinook Hops (60 min)
- 0.25 oz Chinook Hops (30 min)
- 3 lbs Sorghum Syrup (15 min)
- 0.5 oz Fuggles Hops (15 min)
- 1 tsp Irish Moss (10 min)
- 1 tsp Yeast Nutrient (10 min)
- 9 oz Fat Free Cocoa Powder (10 min)
- 8 oz Maltodextrin (5 min)
- 1 pkg Dry Yeast
- Secondary:
- 2-3 Vanilla Beans, split, chopped
Additional Instructions
Primary Ferment: 16 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.081
Final Gravity: 1.024
Alcohol by Vol: 7.46%
Recipe Type: partial mash
Yield: 5.00 US Gallons
Procedure:
Roasted oats for 1 hour at 350 degrees; the wild rice for 1 hour at 400 degrees; millet starting at 225 degrees with a 25 degree increase every 30 minutes until desired color.
Steep grains for thirty min prior to boil.
Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings remaining fermentable sugars and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Add vanilla beans to secondary after racking.
Source: www.homebrewtalk.com
