We've been experimenting with all grain gluten free recipes, having the most success with quinoa, but having a lot of problems along the way. We decided to go back to basics and try to construct a decent 'base' to build off of. Our most recent batch has been just that, and I offer it here to you as a good base to build a decent Pale Ale off of. Input and suggestions always appreciated!
5lb Quinoa (sprouted over 3-4 days, dried, then lightly toasted)
3lb Instant Rice
Mash Quinoa and Instant Rice for 60 mins at 150-153F. We used 1.4 quarts water per lb of grain, and added 1.5tbsp Amylase Enzyme. Sparge.
.25oz Centennial (9.2AA) @60mins
.25oz Centennial (9.2AA) @45mins
.25oz Cascade (6.2AA) @45mins
.25oz Cascade (6.2AA) @30mins
.25oz Cascade (6.2AA) @15mins
1lb Dememera Sugar @10mins
4oz Maltodextrin @10mins
.5 Whirlfloc tablet @10mins
Safale US-05 Dry Yeast
Came out a nice pale ale colour, smooth to drink, taste like bread crumbs, little to no hop flavour, mild hop aroma.
As I said, this isn't a finished product, but a good base to build off of. We're now going to experiment with Toasted Buckwheat, Candi Syrup, increasing IBU's, and using different hops ...