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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Mash schedule
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Old 10-09-2013, 03:13 AM   #11
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Remember, grist:liquor ratio is important. It apparently lowers gelantinisation temperature. The ideal is 1:4. I calculate this at 2 qt/lb.

This is what the study shows. Not sure if I agree but, I'm no grain analyst.

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Old 10-09-2013, 12:07 PM   #12
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I will try it. I only have a corona grain mill so I will get the grind that I get. I figure I will put amylase in at the beginning, use a bag rather than taking a chance on the cooler with manifold and I will sparge with 180F water to see if I can separate the sugars.

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Old 10-09-2013, 04:49 PM   #13
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The buckwheat article did mention that the crush could be .5mm without losing too many fermentables. I would also think that adding rice hulls would help create a filter bed to avoid a stuck sparge. My impression when reading the articles was that the buckwheat experiment was more of a "real world" experiment, whereas the millet experiment was more of a lab experiment.

Either way, I think it's worth a try - after all, barley mash schedules are based off ideal conditions...

I haven't yet experimented with an all grain GF wort, so this is still academic for me, but I intend to try this as closely as my setup will allow.

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Old 10-27-2013, 02:33 PM   #14
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Will definitely use rice hulls!
Sort of hijacked this thread but it still fits the original topic – hope the originator does not mind.

I read the buckwheat article another time and want to bounce a few things off others before brewing the next batch. I have some new grain arriving Wednesday.

Grain bill will be something like this (all CMC grain):
3 lb pale Buckwheat
1.5 lb pale Millet
0.75 lb Munich Buckwheat
0.75 lb Crystal Millet

The point is there is a large percentage of buckwheat because I like it. Based on my previous millet and buckwheat batches, I think millet is more forgiving so I am tailoring the mash schedule to the needs of the buckwheat per the buckwheat paper.

1: The article states that it would benefit from more enzymes so I will add enzymes.

2: The paper talks about left over starch in the “Different procedures” section. Since my buckwheat test batch had a LOT of leftover starch this is a concern to me. They discuss testing with a single-decoction procedure where a portion was boiled for 10 minutes prior to the mash procedure. They say that it helped with leftover starch but lowered the enzyme activity. Since I will be adding additional enzymes I think this is not an issue.

So here is my planned schedule splitting grain in the beginning:

Bring 2 lb pale buckwheat with 4 quarts water to boil for 10 min.

Start rest of mash here (4 lb grain with 6 quarts water):
15 min at 35°C (95°F) <- add amylase enzyme
15 min at 45°C (113°F)

Combine boiled buckwheat mash with rest of mash
40 min at 65°C (149°F)
30 min at 72°C (162°F)
10 min at 78°C (173°F)

With some other water infusions to control temp, I calculate I will end up 1:3.5 grist to water ratio for the 149F hold but reach the specified 1:4 on the way to the 162F hold and then just heat from there to get to next hold point.

Note: In the end, this is not much different then Igliashon’s schedule posted in this thread, just different hold temps and he would boil all the buckwheat. Might just do that or test both.

Thoughts?

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Old 11-04-2013, 12:09 PM   #15
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Brewed this yesterday using BIAB method. I collected 3.5 gal wart at 1.026 gravity (sample cooled to 80F). Not sure what efficiency that is because I don’t know what the maximum levels are for buckwheat and millet. It is probably mediocre at best.

Had a lot of trouble boiling the buckwheat. It was so thick it boiled at about 180F and some charred to the bottom of the kettle.

Since I will probably always use partial mash, I am starting to think that these complicated stepped mashes with multiple hold points etc. are not worth the extra time and effort. All grain brewers live and die on their efficiency, but I will be making up the difference no matter what.

I think from now on I am going to go for simple and consistent. Just an infusion to get a long hold somewhere around 150F and mash out 170 to 180F. Have to get a better process of cereal mashing the buckwheat first.

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