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Old 04-13-2014, 12:32 AM   #21
Legume
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If you plan to use sorghum syrup (or better yet rice syrup)as a base and are only looking for a kg or 2 of malted millet to add flavor and body to your brew... you can try "psudo malting" some millet or buckwheat. This is my standard practice. Cook grain in a rice cooker, cool to warm room temp, add a solution containing amylase and protease, hold at warm room temp for 3 to 5 hours, then refrigerate overnight. In the morning I add gf rolled oats (dry) and some white sugar...then I cook the whole mess in the oven at 350 untill it is the color of burnt toast (stiring ocasionally) I call this "brewers granola" and I use it in every batch as part of a partial mash. You just need amylase and protease, the rest you can get at the grocery store. I add 1 to 2 kg of this "granola" along with some amylase to a mini mash for each batch.

I have used millet, gf oats, sorghum, and buckwheat, with varying amounts of sugar added. I made two batches today, one millet and oat that is munich-ish, and one millet and buckwheat that is close to crystal malt.

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Old 04-13-2014, 10:45 PM   #22
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Thanks Legume, that's very interesting. I might give it a try. Not sure how easy it will be for me to find amylase and protease here in New Zealand but I'll give it a go. Thanks.

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Old 04-14-2014, 09:05 PM   #23
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You can buy Amylase from http://www.brewerscoop.co.nz/ as for protease youll have to email them and ask, they have alot of stock so i wouldnt be suprised if they did. Contact David at NZ chestnut Council and ask about the chestnut chips. all you have to do is roast them to your desired level. A lot easier then shelling, dehydrating and grinding them your self i tell you now. Have you tryed to malt the millet you got from Binnin? Id be rather interested in it worked. If it doesn't keep the grain and just use it for steeping purposes (for colour and flavour)

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Old 04-14-2014, 11:46 PM   #24
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Awesome. Thanks for all that info. What is the protease actually for? I know Amylase, but not protease.

I haven't tried malting it yet. Gping on a trip for a few months but will as soon as I return and will let you know.

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Old 04-15-2014, 03:14 AM   #25
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The protease is to break up proteins...it is not strictly nessassarry...if you cant find it...skip it (you do need amylase though)The idea is to create some free amino acids to undergo maillard reactions during toasting...I am not convinced that the protease makes a big diffrence, but I have reciently started using it.

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