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Old 11-22-2013, 12:49 AM   #11
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Replace the malt with this to get to gravity.

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Originally Posted by ChasidicCalvinist View Post
I'd do 2lbs of sorghum syrup
1lb honey
1lb of rice syrup
and 8oz of maltodextrine
Sorghum does have some "kick". Some metallic-y kick. There are ways to combat this. Other people have good insight on this.

Steep a bit of slightly toasted oats and/or millet, buckwheat, or quinoa for 30 min. Throw a tablespoon of peppercorn in and it should be tasty!
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Old 11-22-2013, 01:38 PM   #12
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I haven't really brewed with the CMC or Grouse malts yet but I've actually wrote your recipe down to try in the future. Here is what I would plan on:

9 lbs Pilsner => 9lb CMC Red Proso Millet Pale Malt
2 lbs Cara-Pils/Dextrine => 12oz Maltodextrin
8.0 oz Aromatic Malt => 10oz CMC White Quinoa Munich Malt
1 lbs Rye, Flaked => 1lb Flaked Buckwheat

The rest I'd keep the same, making sure to wash the yeast or swap out with something like SafBrew T-58

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Old 11-22-2013, 04:11 PM   #13
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That sounds pretty good. It would probably be more like 15lbs of red proso however. Rest seems solid.

I really wanna do this recipe now. My saison is almost out. 2 bottles left.

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Old 11-23-2013, 11:23 PM   #14
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Alright, I did some shopping today and picked up some liquid sorghum extract, some maltodextrin, some gluten-free oats, some sprouted quinoa, some millet, and some black rice. I guess this recipe is turning into another derivative rather than an adaptation and I think at this point I am more interested in learning how to work with these grains to make a gluten-free beer.

Can I just do a cereal mash with these grains or do I have to malt some of them first?

Any advice on putting these ingredients into Beersmith2?

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Old 11-24-2013, 03:18 AM   #15
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Sorry man. Wish I could help more. I don't have that much experience steeping grains. I only did a few extract batches before I went all grain.

Most of it will end up as unfermentable starch. I would roast a bit for flavor. Don't assume any of it as fermentables. The ppg for sorghum syrup is easy enough to find. Maltodextrin is a bit trickier. I just write it in as lactose.

Good luck!

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Old 11-24-2013, 07:10 PM   #16
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Originally Posted by Osedax View Post
Sorry man. Wish I could help more. I don't have that much experience steeping grains. I only did a few extract batches before I went all grain.

Most of it will end up as unfermentable starch. I would roast a bit for flavor. Don't assume any of it as fermentables. The ppg for sorghum syrup is easy enough to find. Maltodextrin is a bit trickier. I just write it in as lactose.

Good luck!
The enzymes from the sorghum won't make those unfermentable starches fermentable? should I consider adding enzymes?
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Old 11-24-2013, 08:22 PM   #17
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The sorghum won't do anything to the other grains. You can try enzymes if you can get a hold of some. No one seems to have any success with that approach. Malting produces the best results.

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Old 11-24-2013, 09:31 PM   #18
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Quote:
Originally Posted by Osedax View Post
That sounds pretty good. It would probably be more like 15lbs of red proso however. Rest seems solid.
Why 15 pounds instead of 9?
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Old 11-24-2013, 10:01 PM   #19
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The extraction of millet is much lower than pilsner malt. You would just need more to get to gravity.

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