8gallonalchemy
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Looking for some good all-grain gluten-free stout recipes. Milk stout, oatmeal stout, regular stout, have at it.
Oats are gluten free. The issue is if they are processed in a factory that also process wheat and other grains that do contain gluten and because of this there is the chance for contamination but with the little amount you are using in a 5 gallon batch spread over 54, 12 oz bottles, that contaminants should not have an impact.My wife and brother in law both have Celiac's disease and are strict gluten free. My understanding is that oats have gluten in them. Is there something in the brewing process that removes the gluten from the oats?Or is it at such a low concentration that it passes as gf?My wife loves dark beer and I'd love to make a stout for her, but obviously don't want to make her sick.
@Dgallo thanks for the clarification. She'll be stoked to try a gf stout.
Cheers!
Where are you all buying your gf ingredients and are they milled on dedicated mill to avoid cross contamination?
Loosely based on a recipe on from Candi Syrups recipe database. I brewed it a few times and I think I have it pretty much dialed in. Enjoy!
Spanky's Toasted Oat Stout
Brew Method: All Grain
Style Name: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.13 gallons
Boil Gravity: 1.050
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.062
Final Gravity: 1.012
ABV (standard): 6.57%
IBU (tinseth): 36.89
SRM (morey): 36.83
FERMENTABLES:
8.1 lb - Biscuit Rice Malt (48.4%)
2.4 lb - Buckwheat Malt (14.3%)
1.4 lb - Roasted CaraMillet Malt (8.4%)
1.4 lb - Rolled Oats (8.4%)
12 oz - Belgian Candi Syrup - D-180 (4.5%)
10 oz - Chocolate Roasted Millet Malt (3.7%)
10 oz - French Roasted Millet Malt (3.7%)
10 oz - Gas Hog Rice Malt (3.7%)
13 oz - Rice Hulls (4.9%)
HOPS:
1 oz - Northern Brewer, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 20.86
1 oz - Fuggles, Type: Pellet, AA: 5.5, Use: Boil for 30 min, IBU: 16.03
YEAST:
Mangrove Jack - Liberty Bell Ale M36
NOTES:
- Toast oats @275° for two hours.
- Oxygenate for 60 seconds.
- Pitch two packs yeast at 65° and ferment at 68° for two to three weeks.
Oats are gluten free but they are often processed on the same equipment as things that are not. If your wife and brother in law have genuine Celiac then you should absolutely look for oats that specifically say "gluten free" on them since the cross contamination can be a serious issue for some people. My allergy is pretty mild comparatively (don't mind eating fries cooked in the same oil as breaded onion rings, for example), but even then I try and minimize the cross-contamination as the issues can be cumulative.My wife and brother in law both have Celiac's disease and are strict gluten free. My understanding is that oats have gluten in them. Is there something in the brewing process that removes the gluten from the oats?Or is it at such a low concentration that it passes as gf?My wife loves dark beer and I'd love to make a stout for her, but obviously don't want to make her sick.
Thanks. My wife is fairly mild reaction, but my BIL has been hospitalized in the past so cross contamination is definitely a concern.Oats are gluten free but they are often processed on the same equipment as things that are not. If your wife and brother in law have genuine Celiac then you should absolutely look for oats that specifically say "gluten free" on them since the cross contamination can be a serious issue for some people. My allergy is pretty mild comparatively (don't mind eating fries cooked in the same oil as breaded onion rings, for example), but even then I try and minimize the cross-contamination as the issues can be cumulative.
On the subject of cross contamination, I assume I need different fermenters for gf. Can I use the same brew pot etc. Where is the line of contamination concern?
Looking for some good all-grain gluten-free stout recipes. Milk stout, oatmeal stout, regular stout, have at it.
Great stuff - haven't tried any of the roasted millet malts yet, been trying to come up with a stout recipe so this will probably be my first go at it. Do you just mash at 164 or do a stepped mash?
Loosely based on a recipe on from Candi Syrups recipe database. I brewed it a few times and I think I have it pretty much dialed in. Enjoy!
Spanky's Toasted Oat Stout
Brew Method: All Grain
Style Name: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.13 gallons
Boil Gravity: 1.050
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.062
Final Gravity: 1.012
ABV (standard): 6.57%
IBU (tinseth): 36.89
SRM (morey): 36.83
FERMENTABLES:
8.1 lb - Biscuit Rice Malt (48.4%)
2.4 lb - Buckwheat Malt (14.3%)
1.4 lb - Roasted CaraMillet Malt (8.4%)
1.4 lb - Rolled Oats (8.4%)
12 oz - Belgian Candi Syrup - D-180 (4.5%)
10 oz - Chocolate Roasted Millet Malt (3.7%)
10 oz - French Roasted Millet Malt (3.7%)
10 oz - Gas Hog Rice Malt (3.7%)
13 oz - Rice Hulls (4.9%)
HOPS:
1 oz - Northern Brewer, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 20.86
1 oz - Fuggles, Type: Pellet, AA: 5.5, Use: Boil for 30 min, IBU: 16.03
YEAST:
Mangrove Jack - Liberty Bell Ale M36
NOTES:
- Toast oats @275° for two hours.
- Oxygenate for 60 seconds.
- Pitch two packs yeast at 65° and ferment at 68° for two to three weeks.
Just got done with the bottle conditioning on this recipe just in time for Christmas. It’s amazingly good, thank you so much!
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