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Gluten Free Black Ale

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Gluten Free Black Ale

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: partial mash
Yield: 5 US gallons

Dry Stout


Black ale made with chestnut chips, oats and blackstrap molasses. This is a dark, full bodied ale with great head retention, and earthy and sweet tones which are well balanced.


  • 2.5 lbs dark roasted chestnut chips steeped at 160-170 degrees for 24 hours w/ amylase and pectinase
  • 1 cup Grouse brand dark roasted malted oats mashed at 160-170 degrees for 30 min prior to boil
  • 45min - 3.5 lbs sorghum, 3.5 lbs rice syrup, 1lb D-180 Dark Candi, 8oz Blackstrap Molasses, .5oz Tettnang, .5oz Magnum, 8oz maltodextrin
  • 25min - .25oz Tettnang, .25oz Magnum
  • 15min - 1tsp irish moss
  • 5min - .25oz Tettnang, .25oz Magnum

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Click to Print Recipe


Chestnut chip mashing instructions: Heat 5 gallons of water to about 160-170 degrees and add bag with chips to pot. Add pectinase and amylase per manufacture's directions. Chestnuts are really a fruit and the pectinase will create a much clearer end product by dissolving suspended pectins. Add water needed to fill brewing pot. Allow to soak 12-24 hours [24 is better] to obtain maximum enzyme action. During soak, raise and lower grain bag a couple times an hour when possible to get maximum sugar extraction. At the end of the soak you should have a brix of 4-5%. Remove the chip bag and allow to drain as much as possible back into pot. You will lose 3-4 quarts of fluid absorbed into chips.

Add oats to chestnut chips 30 minutes prior to boil.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Brewing notes: Adapted from 'Dual Spires Black Lodge Ale'