In the continuing saga to provide the best in gluten-free fermented beverages for my bride, I'd long planned to try my hand at brewing her a beer with alternative grains; I still have the
oats I toasted for that project, though they're probably getting stale at this point. With an abundance of time, materials, and fermenter space this summer, though, it made for a perfect time to experiment with gluten-free brewing.
Given DeAunn's preference for roast over hops, an oatmeal stout was an excellent pilot brew. Oats themselves are a gluten-free grain; my understanding, though, is that they're often processed on equipment that also handles grains with gluten, making them unsuitable for those with Celiac disease unless clearly marked as GF. Since DeAunn just has a sensitivity to gluten and not full-blown Celiac, regular oats would probably be fine. I roasted a pound of rolled oats the day before brewing; however I was unwilling to completely fill my parents' beautiful new home with smoke and the stench of burning grain, so they came out without quite as much colour as I would've liked ideally. Normally I'd give the roasted grain a couple weeks to mellow before using them; in this case, I put the roasted oats in a bowl that I swirled and agitated often that day to get out as much of the overboard bitter flavours as possible.
The homebrew shop my dad frequents,
Scotzin Bros. in Lemoyne, carries an impressive array of small-batch gluten-free malted grains, including millet, amaranth, teff, and more. For this first GF outing, though, I tried to play it safe, basing the recipe around sorghum extract and brown rice syrup. Having given many of the GF beers on the market a try in the last year, DeAunn and I had both decided the tang associated with using a
high percentage of sorghum was not really to our taste. Unsure of how to best treat other grains for this beer, though, I went with the devil I knew, relying on the other ingredients, such as the roasted oats, dark candi syrup, coffee, and vanilla bean, to counterbalance the sorghum.
By the end of brewday, though, we were left with a carboy full of opaque, almost latte-coloured liquid that only fermented down to about 1.020 over the next couple weeks. Having started at 1.062, that's pretty sweet. The taste was very twangy, much as I'd expect of a sorghum-based beer. In the end it seemed like it would be a waste of good coffee and vanilla to add them to this batch; the pound of D-180 hadn't really helped much to darken it or improve the flavour. With heavy heart, this batch went down the drain, a failed first GF experiment. Fortunately, a followup brew of a similar nature by my dad later in the summer turned out much better; it still has a distinct sorghum flavour to me, but DeAunn's really enjoying it. It inspires me to continue exploring GF brewing.
GF Oatmeal Stout (extract w/ grains)
Batch size: 4.8 gallons
Projected OG: 1.062
Projected SRM:
Projected IBU: 23.0
Boil time: 30 minutes
Grains/Fermentables
36.7% - 3 lb 15 oz Brown Rice Syrup
30.7% - 3 lb 4.8 oz Sorghum Syrup
9.3% - 1 lb Rolled oats
9.3% - 1 lb Rolled oats, roasted to brown malt
9.3% - 1 lb D-180 Dark candi syrup (3 days into primary)
4.7% - 8 oz Lactose
Hops
1 oz Centennial (8.7%) (30 min)
Yeast
1 pkg Nottingham
Extras
2-3 Vanilla beans, cut & scraped (end of fermentation)
Cold press coffee (bottling)
Brewday: 14 June 2013
Post-boil OG (w/o sugar): 1.056
Not very stout looking; very milky, yeast coloured.
21 June 2013
Added D-180 syrup
Active fermentation has slowed considerably
Ended very twangy, not really close to traditional beer, and not very tasty in general (to me). Dumped.
Grains
