My dad is a celiac and he makes gluten free bread dough for sale to bake at home so I already understand the basics of cross contamination.
I home brew beer and would like to brew him a gluten free beer. We have talked about it for a long time, its actually what got me into home brewing beer. I would like to malt some grains. What im wondering is can you get some good results from using your stove or a dehydrator?
I have read malting your own grain articles from BYO, and I understand the process from the most part. How difficult is it? Is it really easy to get mold, and how big of a problem is mold with malting?
Also I know there are certain strains of barley that are used for baking bread and certain strains that are used for brewing beer. I would guess the same holds for malting and brewing with gluten free grains. Any suggestions on which grains and what strains to use. From the research ive done I would consider using sorghum, corn, millet, and buckwheat. Maybe some quinoa as well. As far as styles of beer id consider brewing, it would be awesome to make a lager, oktoberfest, brown ale, belgian wit, maybe an irish red.