Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Poor efficiency with millet and buckwheat
Reply
 
LinkBack Thread Tools
Old 02-23-2014, 01:09 AM   #11
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

It seems intense until you try doing a triple decoction mash. Then imagine doing a triple decoction mash with 17th-century technology . What we're doing as GF brewers is a walk in the park compared to what barley brewers had to deal with a couple hundred years ago. Reading books on the history of beer is great for keeping things in perspective!

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2014, 03:10 PM   #12
ICWiener
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2012
Location: Northern Cali
Posts: 805
Liked 100 Times on 86 Posts
Likes Given: 18

Default

Quote:
It seems intense until you try doing a triple decoction mash. Then imagine doing a triple decoction mash with 17th-century technology . What we're doing as GF brewers is a walk in the park compared to what barley brewers had to deal with a couple hundred years ago. Reading books on the history of beer is great for keeping things in perspective!
No doubt about that. I've done a turbid mash...trust me, I'm up to speed on complex mashes.

So even with malted GF grains coming from CMC, a cereal mash is still necessary huh? What kind of difference in efficiency would I see if I just did an infusion step mash and added diatase enzyme?
__________________
Everyone's always in favor of saving Hitler's brain but when you put it in the body of a great white shark, oooooh, suddenly you've gone too far.
ICWiener is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2014, 10:30 PM   #13
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 190
Liked 16 Times on 15 Posts

Default

Igliashon,

If you are still following this thread, I received the Diatase from KC Kraus. Their write-up/directions indicate for barley brewers, you add the enzymes at the beginning of the step mash with the adjuncts. We are dropping down for a conversion rest at the end, but do you add a little bit at the beginning of the mash also to help out the natural enzymes of the millet?

Chris

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2014, 01:05 PM   #14
AGGF_Brewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Posts: 21
Liked 4 Times on 2 Posts

Default

Have you read this yet?

http://glutenfreebrewing.wikispaces....___EB_2006.pdf

He seems to have mastered a mashing technique with millet and buckwheat that doens't require the use of additional enzymes.

__________________
AGGF_Brewing is offline
ffd907 Likes This 
Reply With Quote Quick reply to this message
Old 03-11-2014, 12:17 AM   #15
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 190
Liked 16 Times on 15 Posts

Default

@ AGGF_Brewing,
Yes, I have seen versions of that and Andrew Lavery was the basis for my first partial mash batches:
http://www.homebrewtalk.com/f164/par...kwheat-430639/
My results were not excellent for the complicated schedule required and his methods seemed to be well suited to millet only mash but not very well suited to significant portion of buckwheat. I ventured toward a simpler mash schedule, and took a big step backward.

@ Igliashon,
Yesterday I ran a batch and came up with pretty respectable results. I went for a pale beer to use less roasted malt, made some water chemistry improvements (I think), used basically the mash schedule you suggested and got about 23.8 ppg.

Grain bill:
4 lb 11 oz pale millet (Grouse white millet)
5 oz millet crystal (CMC)
1 lb pale buckwheat

I doughed in the millet for a short rest at 105F while I cereal mashed the buckwheat.
Did rests at 130F, 158F, 175F and 148F
I put an extra teaspoon of diatase enzyme in at the beginning of the millet mash
I did a teabag sparge in 1.5 gallon of 180F water at the end to get a little extra out of the grain.

I collected 4.75 gallon at 1.030 gravity.

Thanks! My next batch I will use a higher portion of roasted grain to see if I maintain this level.

Chris

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2014, 04:29 AM   #16
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

Hi Chris, what did you do with the 4.75 gallons of 1.030 wort? Boil down to 4 gallons? 3 gallons?

With 6 lbs of grain and a resulting 4.75 gallons of 1.030 wort, I'd say you did pretty good! The last batch I brewed, I used about 6.5 lbs of millet in various stages of roast and post-boil I had 3 gallons of 1.050 wort. I had collected around 4 gallons of 1.040 wort (assuming my hydrometer temperature correction was accurate) before the boil.

Oh, and to answer your earlier question (sorry I don't check in here as often as I used to!): I don't add the enzyme at mash-in like they recommend. Just seems like a waste of enzymes. Then again, I probably SHOULD test to see if adding the enzymes in the beginning obviates the whole mash-out/crash cool/re-mash process! Good god, if we could skip that step it would knock an hour or two off our brew day! WTF have I been thinking!? I'll try that this week and see how it goes!

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2014, 11:25 AM   #17
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 190
Liked 16 Times on 15 Posts

Default

I did a partial mash so I boiled the collected wart and then only had to top off a gallon or so for 5.5 gal in the fermentor. I suspect that the last rest is still needed, but I am with you, it would be nice to limit the steps. For now, I am going to keep the full complicated schedule because it seems to work! Thanks again!

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Partial mash test - millet versus buckwheat glutarded-chris Gluten Free Brewing 6 10-03-2013 02:25 AM
Malting Buckwheat, Millet, Amaranth and Quinoa cstarner Gluten Free Brewing 11 07-25-2012 05:30 PM
Poor Efficiency on a CAP? iMac6 All Grain & Partial Mash Brewing 12 03-16-2012 05:19 AM
Poor Efficiency - Poor Crush? Scut_Monkey All Grain & Partial Mash Brewing 14 05-22-2009 02:43 AM
Sorry:poor efficiency Q(I know again) balto charlie All Grain & Partial Mash Brewing 7 09-03-2008 03:20 PM