First GF Recipe Help

jrobidoux · 01-04-2012, 07:18 PM

Trying to get a GF pumpkin brew going but have some questions. I actually was able to malt a pound of buckwheat, so am happy about that, but not sure if it is able to convert itself or anything else at all. See below for my recipe, which is a one gallon batch because I'm not all that confident in how this will go. Also, is there some enzyme supplement I can add that will help me convert these starches to the sugars I need? My LHBS does not sell the typical Amylase Enzyme, but at Vitamin Shoppe they have something called "Digest Extra" that has things like Amylase Alpha & Beta, Protease, Papain, and some other stuff that seems like it wouldn't hurt the beer, could this possibly help at all? Recipe:

1# Malted Buckwheat (mashed)
.5# Unmalted Roasted Quinoa (mashed)
.5# Roasted Canned Pumpkin (mashed)

1/2 cup brown sugar (boil)
Willamette hopping (boil)
Dash of pumpkin spices (flameout)

(This is a small beer, I know, just trying to get a feel for these ingredients mostly)

Any thoughts anyone might have in regard to this are greatly appreciated.

spaced · 01-04-2012, 08:21 PM

Sorry, no experience with malted grains.

But when you say brown sugar. Do you mean demerara sugar or brown sugar

jrobidoux · 01-04-2012, 08:29 PM

I mean just regular brown sugar, but if demerara is better let me know.

If you don't use malted grains for GF, are you just using sorghum extract then?

KevinM · 01-04-2012, 09:34 PM

Psst, the Amylase is from A.Oryzae and B.subtilis, not necessarily alpha and beta.

mloster · 01-05-2012, 04:53 AM

That's going to be a pretty dry beer since about 2/3 of your fermentables are coming from sugar. If you added amylase to the beer, it's going to make it finish even drier, dropping the FG by a couple of points. I'd double the malted buckwheat and half the sugar that way you'll still get a small beer, but not some very dry thin tasting brew. You won't get much if anything in terms of sugar from the roasted quinoa, but I'd keep it since it'll give a nice nutty flavor. Also, the pumpkin is going to add anything to the OG, but it'll give it some color. With those adjustments, I think you'll have a solid beer. Keep us updated.

spaced · 01-05-2012, 08:13 PM

Quote:

Originally Posted by jrobidoux

I mean just regular brown sugar, but if demerara is better let me know.

If you don't use malted grains for GF, are you just using sorghum extract then?

Yeah I don't think it goes as well from my testing. Currently using honey as the "sugar" component. It's quite good so far.