Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Adventures in Gluten Free Malting and Roasting - A Photo Story
Reply
 
LinkBack Thread Tools
Old 05-02-2011, 12:49 AM   #1
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 701
Liked 25 Times on 22 Posts
Likes Given: 2

Default Adventures in Gluten Free Malting and Roasting - A Photo Story

I decided to try malting this week while I was off with the kids. Here is what I did, and the results I got. I'm currently kilning my last batch before I roast so I will update this with the rest of the pics as they come.

I started on Thursday AM by soaking 8.5 lbs of buckwheat in my mash tun. 4/28/11 9:05 am
pbc_0151.jpg
Buckwheat a few hours into my 8 hour soak.
pbc_0157.jpg
I drained the mash tun, then transferred the buckwheat to a cheesecloth lined Rubbermaid container. That allowed me to easily rinse the super starchy liquid off the buckwheat every few hours. 4/28/11 pm soaked millet for 4-5 hours.
4/29/11 12:55 pm 27 hours later, We Sprouted!
pbc_0163.jpg
4/30/11 9:50 am 49 hours after starting the buckwheat. At this point I decided to dry it. Almost all the buckwheat is spouted with 1/2 to 3/4 inch roots. A few you can see the acrospire.
pbc_0174.jpg
A Better shot of how long the roots are.
pbc_0177.jpg

__________________
mcbethenstein is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2011, 01:01 AM   #2
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 701
Liked 25 Times on 22 Posts
Likes Given: 2

Default

Rinsing the Buckwheat in a colander before spreading it on towels to dry.
pbc_0182.jpg
My Buckwheat took up 4 towels! I had a small fan on them to facilitate drying.
pbc_0183.jpg
After about 6 hours of drying I started my first batch kilning. This took 6 hours at 170 deg. (The lowest my oven would go!)
Here is the partly dry buckwheat.
pbc_0185.jpg
I wanted to track how much weight was lost during drying. 2 lb. 4 3/4 oz. before kilning.
pbc_0202.jpg
Into the oven they go! 2 trays at a time.
pbc_0200.jpg

__________________
mcbethenstein is offline
MikeRoBrew1 Likes This 
Reply With Quote Quick reply to this message
Old 05-02-2011, 01:15 AM   #3
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 701
Liked 25 Times on 22 Posts
Likes Given: 2

Default

A finished Tray!
pbc_0192.jpg
Another batch goes in as another comes out. One towels worth of buckwheat fits onto 2 baking trays.
pbc_0199.jpg
Finished buckwheat all "Malted and Kilned"
There is a nice color to it and it tastes neutral and nutty. I can tell that it tastes sweeter and is crunchy. It crumbles easily when squeezed.pbc_0190.jpg


Millet after 48 hours of malting. About 30-50% have sprouted to some degree. about 15% have a long enough root to be considered "malted." I used about 2.2 lbs of Bob's Red Mill hulled millet. I was concerned about it starting to mold, so I erred on the side of caution and dried at this point. I will be using it with the buckwheat (fully modified...as far as I can tell) and got additional amylase enzymes to use in the multi-step mash.
pbc_0197.jpg

__________________
mcbethenstein is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2011, 05:32 AM   #4
DirtbagHB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Pocatello, ID, Idaho
Posts: 236
Liked 1 Times on 1 Posts
Likes Given: 3

Default

looks freaking good man..

__________________
DirtbagHB is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2011, 02:24 PM   #5
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 578
Liked 2 Times on 2 Posts

Default

That buckwheat looks good. I can't wait to hear how the product turns out.

__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2011, 06:02 PM   #6
RickCov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Coventry, United Kingdom
Posts: 46
Liked 1 Times on 1 Posts

Default

Brilliant, this is a big help for me!

__________________
RickCov is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 10:09 PM   #7
joewalkrd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Montrose, CO
Posts: 5
Likes Given: 3

Default Any update?

Hello, I looks like this project was undertaken a while ago, but I thought I'd ask for an update on how the brew turned out.

1. How did you adequately remove the roots etc from the dried grain? I've used a mesh strainer, but it tends to be a long process for just a few pounds of buckwheat.
2. How much amylase was used? It seems, from my reading, that the enzyme contribution from buckwheat and millet is fairly poor and a teaspoon or so of amylase is nearly essential.

Hope someone sees this...this thread hasn't had a comment in a while...

Thanks!

__________________
joewalkrd is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malting Gluten Free Grains Lcasanova Gluten Free Brewing 202 11-04-2014 02:10 AM
Help Me, I'm Gluten Free... BernsBrews Gluten Free Brewing 14 11-29-2011 06:08 PM
I'm malting away! Gluten free Sorghum, that is... casebrew Gluten Free Brewing 26 09-04-2011 04:19 PM
Where to buy Gluten Free Whole Millet (with husk) for malting cpirius Gluten Free Brewing 4 06-04-2011 07:30 PM
Gluten Free IPA RaffsPub Gluten Free Brewing 20 01-28-2010 01:11 AM



Newest Threads

LATEST SPONSOR DEALS