No Fail Stout (Gluten-free)Mead Mamas BDSWest Seattle Amber AleSolstice American StoutHammer of the Gord’s Imperial Stout

Name: No Fail Stout (Gluten-free)Mead Mamas BDSWest Seattle Amber AleSolstice American StoutHammer of the Gord’s Imperial Stout
Ingredients: MALTS AND SUGARS; 7 lb. (3.28 kg) pale millet malt; 5 lb. (2.27 kg) pale buckwheat malt; 2 lb. (907 g) biscuit rice malt; 8 oz. (227 g) chocolate roast millet; 8 oz. (227 g) dark rice malt; 4 oz. (113 g) Gashog rice malt; 1 lb. (454 g) Belgian candi syrup D-180 (add to secondary); HOPS; 0.5 oz. (14 g) CTZ, 14% a.a. @ 90 min; 0.5 oz. (14 g) Willamette, 5.5% a.a. @ 10 min; YEAST; Fermentis Safale S-04 English Ale; ADDITIONAL ITEMS; 1 tsp. (5 mL) amylase enzyme added to mash; 0.25 tsp. (2 g) Irish moss @ 10 min; 1 tsp. (5 mL) yeast nutrient @ 10 min; 3.75 oz. (106 g) corn sugar if bottling

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No Fail Stout (Gluten-free)Mead Mamas BDSWest Seattle Amber AleSolstice American StoutHammer of the Gord’s Imperial Stout

Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F (19° C), pitch yeast, and ferment for 4 days. Rack to secondary and add Belgian candi syrup. Allow beer to achieve final gravity before bottling or kegging.

No Fail Stout (Gluten-free)Mead Mamas BDSWest Seattle Amber AleSolstice American StoutHammer of the Gord’s Imperial Stout

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