Description:

Originally based on the recipe from candisyrup.com and converted to gluten free. Drinking this is like eating an oatmeal raisin cookie with chocolate chips while drinking a cup of coffee. Not overly sweet and well balanced with roast and just enough hop bitterness.

Ingredients:

• FERMENTABLES:
• 8.1 lb - Biscuit Rice Malt (48.4%)
• 2.4 lb - Buckwheat Malt (14.3%)
• 1.4 lb - Roasted CaraMillet Malt (8.4%)
• 1.4 lb - Rolled Oats (8.4%)
• 12 oz - Belgian Candi Syrup - D-180 (4.5%)
• 10 oz - Chocolate Roasted Millet Malt (3.7%)
• 10 oz - French Roasted Millet Malt (3.7%)
• 10 oz - Gas Hog Rice Malt (3.7%)
• HOPS:
• 1 oz - Northern Brewer, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 18.57
• 1 oz - Fuggles, Type: Pellet, AA: 5.5, Use: Boil for 30 min, IBU: 14.27
• OTHER INGREDIENTS:
• 2 tbsp - Termamyl, Time: 0 min, Type: Other, Use: Mash
• 3.5 ml - Amalyse Enzyme (Diatase), Time: 90 min, Type: Other, Use: Mash
• 0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
• 0.5 tsp - WLN1000 White Labs Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
• YEAST:
• Mangrove Jack - Liberty Bell Ale M36

Additional Instructions

Primary Ferment: 3 weeks

Beer Profile

Original Gravity: 1.069
Final Gravity: 1.018
Alcohol by Vol: 6.7%
Color SRM: 37.0
Bitterness IBU: 33.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Rob Maillie