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GF Double Chocolate Coffee Stout

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3 oz, coarse ground, dark French roast (it had "chocolate" in the flavor description, seemed appropriate).

Cut down on the hops would be one suggestion. The bitterness from the burnt grains, coffee, and chocolate is a little overshadowed as-is. I'd be tempted to cut out the cocoa in the cold-brew too and just add it near the end of the boil and/or nibs in the fermenter. You could up the coffee a tiny bit too.
 
Akueck, I've got my grain malted and kilned. Your last post has me questioning how to handle the hops, considering the cocoa is going to be providing it's own bitterness. My recipe is listed below. I haven't decided if I'm doing a 5 gallon partial or a 2 gallon all grain, in which I'll skip the sorghum syrup and use less molasses. Any thoughts on how to handle the hops?

1.1 lbs.* Malted quinoa (Vienna Roast)
1.4 lbs.* Malted quinoa (Pale Roast)
1 lbs.* Malted amaranth (Pale Roast)
.5 lbs* Dark roasted buckwheat
3-4 lbs Sorghum syrup (late addition, adjust to reach desired OG)
12 fl oz Molasses
Varied Cocoa nibs (6-8 oz, 2 weeks in secondary)
2 beans Vanilla (2 weeks in secondary)
1 tbl Irish Moss (15 min.)
1 oz Bittering Hops (60 min)
1 oz Flavoring Hops (15 min)
1tsp/gal Amylase enzyme (if needed)
1 pkg Windsor Ale yeast
8 oz Malto dextrin
¾-⅞ C Corn Sugar (priming)
*Adjust Total Grain Bill to 4 lbs.


OG: 1.044
FG: 1.008
ABV: 4.6%
 
I's shoot to stay under 20 IBU from the hops, and use some low AA hops to provide a more gentle hop-bitterness. Maybe Fuggles, I'm a big fan of Fuggles. I had used some leftover hops for this one as it was pretty experimental, but I think I went overboard (a little). You could go lower than 20 but I'd personally stay above 10. Below 10 and you can't even tell it's there.

So you didn't malt the buckwheat, sort of like a roasted barley? Cool. How did you do the "Vienna" style malt?

I'm also really curious to see how the malting went and if the grains will self-convert in the mash. Good luck!
 
Yeah, the buckwheat was dark roasted, so all I plan on getting out of that is color and flavor.

There's a guy in Austraila that has been working with millet. He started off as a homebrewer, placed in some competitions (with and without telling them he used millet) and now has his own gluten free brewery. I've been following some of his notes and applying them to my quinoa and amaranth. He says he gets Vienna from 2 hours in the oven at 212F.

I'm hoping the grains will self-convert, but I'm prepared with some Amylase in case. Hopefully I kilned them at the right time. The info on when to stop malting tiny grains was a little bit sketchy.
 
BBBF said:
There's a guy in Austraila that has been working with millet. He started off as a homebrewer, placed in some competitions (with and without telling them he used millet) and now has his own gluten free brewery. I've been following some of his notes and applying them to my quinoa and amaranth. He says he gets Vienna from 2 hours in the oven at 212F.
Click to expand...

Mind if I steal your resources? Malting my own grain would be super fun, though my wife might spend a few hours rolling her eyes at me. :rolleyes:
 
Sure, no problem.
I'm taking a lot of pictures to documention my progress. I plan on writing something up and posting it somewhere. When I do that, I'll get all send you a link and give you some of the other info I have.

Maltings interesting, but I don't know if I'd call waking up at 3AM to drain the water and then again two hours later to add more water, fun.
 
This is great stuff, I look forward to finally starting into beer this summer!

;D
 
Found a camera cord! Here is a picture of the beer.

DSCN0650.jpg


The bitter edge it had initially has diminished and it's quite tasty. I would brew this again.
 
disclaimer: drunken late-night post. am trying to hydrate. spelling is hard.

Just back from NHC club night. I brought several bottles (4 of the 5 remaining) of this batch. Very well received. A guy from the Seibel Institute told me it was great and I should sell it. :eek: Pretty much everybody liked it and said it tasted just like beer! Gave out the GotMead address to send them here, hopefully they find it.

So, verdict is good. Brew more gluten free beer. If I could find a rich long-lost relative, I'd totally build a brewery tomorrow.

Time for bed. Woo!
 
That's awesome that you're getting some positive feedback.

I'm still having a hell of a time with my own experiments. I tried brewing an amaranth/quinoa pale ale today. My first big problem was that I wasn't able to get a full conversion. I stopped the malting process much sooner than in my previous experiment, so I'm sure the problem was that they were undermodified. I added some powdered amylase, which converted more of the startches. I was still getting some purple in the iodine test in the samples that had some flour in the solution. The samples that were mostly liquid seemed alright.

My second problem was that the rice holes and steel braid did not work. I had some major stuck sparges. I ended up just filtering the wort through a grain bag.
 
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