Bearded Beast Brewing

If you know us, then you know that Jenn is gluten sensitive. She can only drink about half of a normal beer but can drink a whole (or even multiple) gluten free beers and ciders.

So I searched HomeBrewTalk.com for gluten free options and found this stout that we're going to give a try: No Nonsense Stout (and on the original author's blog: Brewing Beyond Barley). I've added in some changes and suggestions from both the author and others in the thread.

This recipe creates a 3 gallon batch (use a 3.75 gallon pre-boil volume) with a 90 minute boil.

Fermentables

1.5 lb toasted gluten free rolled oats, steep 30 min at 155F

2 lbs D-180 Candi Syrup (at 90 min)

4.5 oz maltodextrin (at 90 min)

3 lbs liquid sorghum syrup (at flameout)

Hops

0.25 oz US Columbus pellet hops (at 90 min)

0.30 oz US Columbus pellet hops (at 20 min)

Yeast

Nottingham Ale Yeast

Ferment for 14 - 21 days. Rack to secondary for 12 - 13 days. Add 24 oz strong, cold pressed coffee. Bottle 1 - 2 days later.

Estimated OG: 1.058 Estimated FG: 1.012 Estimated ABV: 5.9% Estimated IBU: 39

On Brewtoad: Igliashon's Gluten Free Stout

Potential variants for the future if this initial brew works out:

There are a lot of good calculators out there, so why bother with my own? A lot of the FG and ABV calculators ask for brix readings and I wanted to use gravity readings.

So laziness. Laziness is why I bothered.