Often, we hear from brewers who are very interested in using our ingredients but are wary of how to use an ingredient that is largely foreign to them. At Grouse, we have developed recipes that can be used as a starting point for new and existing customers.
Today we want to showcase a Porter recipe, a style that often has the spotlight stolen from it by beers like big, boozy, pastry style stouts. The actual difference between porters and stouts is hotly debated and we aren’t here to settle that debate but simply to cast light on a neglected style!
The Malt:
| Pale Millet Malt | 40% |
| Buckwheat Malt | 20% |
| Goldfinch Millet Malt | 20% |
| Griffin Millet Malt | 10% |
| Chocolate Millet Malt | 7% |
| Caramel 240L Millet Malt | 3% |
Estimated Color: 25 SRM
The Hops:
| East Kent Goldings | 60 minutes | 11 IBU |
| East Kent Goldings | 30 minutes | 10 IBU |
| East Kent Goldings | 10 minutes | 10 IBU |
The Yeast: Safeale US-05 or Safeale S-04
Recommended Mashing Regime: Rising Step Mash utilizing Ceremix and/or Ondea Pro: Hold at 125°F for twenty minutes, adding enzymes at mash in. Rise to 175° F and hold for 45 minutes then sparge as usual. For more details on mashing, we encourage you to check out our blog post about mashing and enzyme us here.
Tasting Notes: Fairly sweet with strong notes of chocolate, toffee, and some caramel. Finishes slightly dry and balances well with the level of hop bitterness. Medium-strong lingering foam.
This style can support American or English Hops paired with American or English Yeast depending on the brewer’s preference. In this example we used a quintessential English hop but an American equivalent such as Fuggle would also work well.
The resulting beer should have a substantial malty character that is dark but not roasted or burnt in character. Spreading your IBU contributions evenly throughout helps lend a nice balance without being too hoppy on the flavor or aroma. Fermentation temperatures should be kept below 70F to prevent the development of esters and allow for a clean finish.
We hope this helps brewers out there develop their own recipes, and we look forward to hearing from you about your thoughts on this recipe and what tip helped you the most to work with gluten-free grains.
At Grouse, we are so grateful to our customers and the brewing world in general, and are blessed to have the platform that we do to spread the knowledge on how to brew with gluten-free grains, and create a safe product for everyone to drink, regardless of an allergy or food restriction.
We are always happy to help customers develop a recipe, especially if they are new to the gluten-free brewing world! If you ever have any questions about recipe development, enzymes, mashing regimes, or our products in general, please reach out to info@grousemalthouse.com. Happy Brewing!