gailenjensen said:Did you soak the oats before roasting and if so for how long? If you posted that info already, I didn't get that far yet.
No, I just roasted them.
gailenjensen said:Did you soak the oats before roasting and if so for how long? If you posted that info already, I didn't get that far yet.
gailenjensen said:Did you soak the oats before roasting and if so for how long? If you posted that info already, I didn't get that far yet.
tbskinner said:I cooked up a batch of this beer last Sunday and I just now realized that I forgot the yeast nutrients. It is bubbling however not as intense as I thought it would be, maybe 2-3 bubbles a minute. Is it going to be ok? Should I add the yeast nutrients now?
Thanks for any help
T
jeffdill said:My girlfriend recently got diagnosed with Celiac...she loves stouts so I'm gonna give this a try!
I have a couple questions:
1. I think adding some coffee beans would help make this more roasty and stout-like, and should cover up some of the sorghum flavor. How much should I add, and when do I add it?
2. I know you said this is a partial boil, what is the boil volume? Or could you at least tell me the target IBU? Hop utilization is dependent on boil volume.
Cheers!
Ingredients:
------------
Grains:
1 lb 8 oz Bob's Red Mill Gluten Free Rolled Oats, roasted (1 SRM)
12 oz Wild Rice, roasted (350 SRM)
8 oz Millet, roasted (20 SRM)
4 lbs Brown Rice Syrup (60 min)
1 lb 4 oz Dark Candi Sugar (60 min)
1 lb Molasses (60 min)
3 lbs Sorghum Syrup (15 min)
.75 oz Chinook, pellet 11.4% (60 min)
.25 oz Chinook, pellet 11.4% (30 min)
.50 oz Fuggles, pellet 4.8% (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)
2-3 Vanilla Beans, split, chopped (Secondary, 7 days)
I roasted the oats for 1 hour at 350-F; the wild rice for 1 hour at 400-F, it has a chocolate color to it once roasted- no longer black and shiny; millet starting at 225 with a 25 degree increase every 30 minutes until it was the color I wanted
Carbed with 3.8 oz of corn sugar
**Adapted from CheshreCat's recipe here**
If I were to make this again, which I will in the fall, I will probably cut back to about 6 oz on the cocoa powder and maybe cut the oats back to 1 lb.
The beer took a while to carb and it is finally coming to it's stride. Some of my friends really like it and for some it is wayyy too bitter chocolaty.
I brewed this and got a very alcohol taste after bottling. It is not over carbonated. It does taste well otherwise. What might cause a taste like that?
The beer took a while to carb and it is finally coming to it's stride. Some of my friends really like it and for some it is wayyy too bitter chocolaty.
Well to answer my own question, I opened another bottle this past weekend, after 7 weeks in bottle, and it has gotten MUCH better! Still not much head, but full-fat cocoa will do that... I'm finally starting to pick up some bready taste from the Whitbread yeast. Very bitter, and I taste more molasses than anything, but I really like this beer!!
You can try adding more flaked oats for head retention. Also, there are products to enhance head retention out there. Not sure if they are gluten free though.
Is there a connection at all between how well carbonated a beer is, and how much head it will have? I asked the OP the question to get a feel for when he thought the beer would be "ready"... otherwise, head's not all that important to me.
I read the flaked maize can improve the head retention...not sure if that is applicable to gluten free beers but worth a shot
if the cocoa oils are killing off the head retention
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