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Old 04-09-2013, 08:09 PM   #1
EvanLouis
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Default Mashing gfree

I read online today that in order to get a good mash from gfree grains and psuedocereals you need to grind them, soak and bake into a dough, then crush up the dough for your mash. This is totally doable and Im willing to do it but....weird right?



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Old 04-09-2013, 11:50 PM   #2
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That may work but, I wouldn't recommend. Just grind very fine and mash. GF grains have a higher gelatenization point. However, a finer grind will lower that point. Also, complete gelatenization is not needed for some conversion to take place.

You may get better extraction from a cereal mash, decoction, modified decoction, or this process but I haven't noticed a difference. A step mash may be needed. My single infusion millet based beer is still fermenting. I will note any downsides (head retention/formation, attenuation, etc) when it is done.



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Old 04-15-2013, 11:33 AM   #3
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How does a single infusion mash work?

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Old 04-15-2013, 05:16 PM   #4
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Not sure yet. Still waiting for the beer to finish up. Should have an update this weekend.

Everything seemed to go well. Good efficiency and no stuck sparge.

I just threw my strike water in at 1.25 qt/lb. Got it to 154, held it for 60 min, and then used boiling water to raise it to 170 for 10 min. Batch sparged and done.

The all grain forum has great tips for mashing.

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Old 04-15-2013, 05:17 PM   #5
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Should mention, all grains were professional malted by colorado malting co.

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Old 04-16-2013, 05:10 PM   #6
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How are their prices? I can malt fairly easily at home, except millet, I gave up and toasted them.

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Old 04-16-2013, 08:59 PM   #7
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I get them at $2.50 /lb. You can get it cheaper if you buy in bulk directly from them. I am getting a 50lb sack of quinoa for a little over a $1 /lb. I am getting it shipped with my LHBS's order. Shipping is the biggest cost.

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Old 04-18-2013, 12:57 AM   #8
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I will probably skip the bread making step and just crush and mash, but...

Osedax, what grains did you use (or recipe for that matter if you don't mid) and how did you crush them? Did you do a starch conversion test or add any enzymes?

I just received malted quinoa, millet, and buckwheat from CMC and would like to figure out a recipe.

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Old 04-18-2013, 02:29 AM   #9
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I recommend my quinoa pale ale recipe. Its somewhere on here. I really should put it in the recipe section. I would change a few things, personally. I would also think about a single infusion mash. I have a chamomile ipa on here as well but, its not done conditioning yet.

I crush all my grains very finely with a corona mill. I use a voile bag as a filter. No added enzymes this go around. Seemed fine without.

I have a bunch of recipes not posted. If you give me an idea of what your looking for, I can point you in a good direction for a recipe. I know a lot of people are aching for a particular beer after going gluten free. I still have to figure out a gluten free wee heavy. Ha.

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Old 04-18-2013, 03:07 AM   #10
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Quote:
Originally Posted by Osedax View Post
I recommend my quinoa pale ale recipe. Its somewhere on here. I really should put it in the recipe section. I would change a few things, personally. I would also think about a single infusion mash. I have a chamomile ipa on here as well but, its not done conditioning yet.

I crush all my grains very finely with a corona mill. I use a voile bag as a filter. No added enzymes this go around. Seemed fine without.

I have a bunch of recipes not posted. If you give me an idea of what your looking for, I can point you in a good direction for a recipe. I know a lot of people are aching for a particular beer after going gluten free. I still have to figure out a gluten free wee heavy. Ha.
Thanks for your assistance (and sorry for the hijack OP). I found your pale ale recipe and I will probably give it a go. In general though, I am not looking for a particular style, just what I can or should do with what I have (5# quinoa, 5# buckwheat, 7# german millet, all malted), and using the fine crush/voile bag, single infusion and added amylase. Any tips would be appreciated.


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