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Old 03-26-2012, 04:08 PM   #11
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Originally Posted by igliashon View Post
what if I mash some banana and sweet potato with some cooked grains, strain out the banana/sweet potato mix and cook them, then add back into the mash? Might be a good base for a gluten-free cream ale....
That sounds delicious. Who knows what it will actually turn out like...but it sure sounds good!
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Old 04-17-2012, 07:46 PM   #12
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Reviving this.

I'm wanting to brew this for a co-worker with celiac. I bought the book & have the recipe.
Did you buy the kit from Brooklyn? Or just assemble the ingredients yourself? Did you follow the recipe instructions as they spell out in the book?

Thanks.

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Old 04-18-2012, 01:24 AM   #13
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My take on this...I'm planning on doing it Sunday/Monday. A few questions regarding the cinnamon though. In the Brooklyn Brewshop book (which is really good!) they have a lot of recipes with spices and usually just throw those in during the boil, including cinnamon sticks. Should I do the same or do you think I should put it in the primary?

"Carrot Cake Ale"
3lbs carrots, peeled and grated
1.5lbs uncooked basmati rice
2 1/4 lbs red quinoa
2 lbs honey

mash grains and veggies, sparge, then boil
.3 oz Columbus (full boil)
1.5 oz Cascade hops (divided into 1/5th and added every 15 minutes)
1/2 cup of raisins (full boil)
4 oz maltodextrine
2lb honey at flameout
cinnamon stick--when?

some kind of yeast.

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Old 04-18-2012, 01:30 AM   #14
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What book on google books?

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Old 04-18-2012, 02:12 AM   #15
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Originally Posted by mloster View Post
To increase body, I'd add maltodextrin. That's a quick fix, but usually I prefer to include some malted GF grains, which doing is a task in and of itself.
This could be problematic with some folks who have celiac. I know a girl that has pretty severe celiac, and can't eat potato chips because most brands use maltodextrin.
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Old 04-18-2012, 03:11 AM   #16
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That's surprising since maltodextrin is generally gluten free, particularly when it's being sourced from corn. (Always chances of cross contamination and in Europe it can be sourced from wheat.)

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Old 04-18-2012, 05:09 AM   #17
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Quote:
Originally Posted by ChasidicCalvinist View Post
My take on this...I'm planning on doing it Sunday/Monday. A few questions regarding the cinnamon though. In the Brooklyn Brewshop book (which is really good!) they have a lot of recipes with spices and usually just throw those in during the boil, including cinnamon sticks. Should I do the same or do you think I should put it in the primary?

"Carrot Cake Ale"
3lbs carrots, peeled and grated
1.5lbs uncooked basmati rice
2 1/4 lbs red quinoa
2 lbs honey

mash grains and veggies, sparge, then boil
.3 oz Columbus (full boil)
1.5 oz Cascade hops (divided into 1/5th and added every 15 minutes)
1/2 cup of raisins (full boil)
4 oz maltodextrine
2lb honey at flameout
cinnamon stick--when?

some kind of yeast.
Did you create this recipe? What size batch? The book's recipe is a bit different.
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Old 04-18-2012, 05:11 AM   #18
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Originally Posted by sly333332003 View Post
What book on google books?
Brooklyn Brew Shop's Beer Making Book.
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Old 04-18-2012, 01:25 PM   #19
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Originally Posted by KevinM View Post
That's surprising since maltodextrin is generally gluten free, particularly when it's being sourced from corn. (Always chances of cross contamination and in Europe it can be sourced from wheat.)
Maybe something else in it than gluten too then. Celiac can cause a number food sensitivities in addtion to gluten intolerance.
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