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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Flour and beer
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Old 06-01-2013, 12:38 AM   #1
EvanLouis
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Default Flour and beer

I read about some breweries including Moonshrimp using sorghum flour in the brewing process. If this works, can I use my gfree flours and if so can I put them in my nylon sack like I do for my malted grains?

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Old 09-14-2013, 10:32 PM   #2
OffbeatBrew
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I did this in my first GF batch, an IPA, and it ended up looking like a soup, even after settling for months. I may have misfired in my approach, but this is a distinct possibility.

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Old 09-15-2013, 04:04 AM   #3
igliashon
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I don't know how (or why) Moonshrimp includes flour in their beer. It's hard to imagine that an unroasted, unmalted GF grain is going to contribute much in the way of flavor, in flour form or otherwise. Corn and wild rice do offer some flavor, but rice, quinoa, millet, buckwheat, and amaranth do not seem to contribute much in the way of flavor unless used exclusively, in my experience.

I would not imagine a nylon sack will do much in filtering out the flour, either. I'm curious why you would consider trying it, i.e. what you would hope to get out of it.

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Old 09-17-2013, 08:30 AM   #4
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Quote:
Originally Posted by igliashon View Post
I'm curious why you would consider trying it, i.e. what you would hope to get out of it.
Well, most everything we do here is some kind of experiment! Opaque and bread beers are made largely from flour. It certainly is possible. At the very least you could get some of the starch to convert and get some protein out of it.

But yeah, I wouldn't want to put flour in my beer either...
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