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Newbe with a weird question

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Go <a href="http://www.bjcp.org/styles04/Category13.html">here</a> for the style guidelines, which tell you what a 'stout' is, according to the BJCP. Basically you need some roastiness, which you should be able to achieve with your oven and some trial and error grain burning. (obviously don't burn them, but you might plan ahead for that sort of possibility) My earlier post about my ideas on roasting should work (I think). I've never done it myself, but it is based on some methods I've seen floating about the web. Basically you want to carmelize the grain.

I would try to dry your grains with the help of a fan. You don't want them to go moldy.

You shouldn't have a problem using all oats, but I would malt at least 85-90% of them. Even the best malts with high enzymatic power can only handle converting an additional 20-30% unmalted grains.

Take a look at some stout recipes (beertools.com has a ton) to see what percentage of roast grains you'll want to use. 10lbs total seems about right. I might short the roast grains the first time in case your kilning method imparts more bitterness than the professionals might.

Good luck dude!
Aaron
 
Ping Wolfie - Gluten Free Brewing

Have I got the yeasts for you!

I've spoken to some folks who told me about a couple of Gluten Free yeasts, and then confirmed (through some intense web searches) that they actually exist.

The two are American Ale and Bavarian Lager yeasts and the information is here.

Hopefully that will be of some help in your quest for GF brewing.

Cheers,

Oskaar
 
Hey Wolfie, any adventures in malting yet? (just curious :) ) My neighbor is currently sticking to wine (and homebrew mead and cider), so I haven't had a chance to give this a go myself.
 
Hey all--

Been way tied up in school and my brewspace is a bit out of order (and in need of shelves) so I've been sticking to what I know.

A friend of mine works at a university lab and might be able to pinch me some amalayse, with that I could ferment any grain I wanted no? Oh the possibilities.

Still on my mind, my main stall is that so many recipes seems to have 10 kinds of malt in them and I don't have a clue what they're for or what they mean.

Thanks for all the links and so forth though--Akuek--if you or your neighbor beat me to it you've got to let me know!

~Z
 
Hey man, you've got me itching to try this now. It's perfect brewing weather, how can I say no? (what I need bottles? heck I'll just drink more!) I'll have to look and see if I can get a small amount of sorghum syrup without resorting to mail order (or driving to Concord, ugh, across the hills).

Which recipes need 10 kinds of malt? Post up your wishlist and I'm sure we can pare it down to the essentials.

I think I will set a goal of Thanksgiving-ish if I can get the sorghum at the market (it's crunchy enough, they might have it). I'll let you know what I come up with.
Aaron
 
Hi-

I am chiming in a bit late but a local homebrew shop owner has done quite a bit of experimentation with gluten free brew. He is a really nice guy and quite helpful. Following is a link to a specific post on this subject-

http://www.zymerica.com/index.php?page=forum&section=topic&top_id=100007

If you have questions, I believe he is the owner of this site. While it does not get much traffic, he probably can chime in and help you out as you sort out your recipe.

Cheers!
 
Alright, I'm plunging forward into the land of GF beer! Brew day is tomorrow, I'll post in the GF test brew topic how it turns out.
 
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