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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Quinoa Pilsner
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Old 08-05-2011, 09:01 PM   #21
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Originally Posted by sly333332003 View Post
Probably malted it themselves.

You're probably right about not needed to boil the grains themselves, someone a while back did a quinoa pale ale and they just mashed at 150. I only brought it up because from what I've read it can increase the amount of fermentable sugars you can get from the grains, but I've really only read papers about it on millet and sorghum so I don't know if it would help with quinoa.
See, here's the thing. Boiling grains such as rice, corn, wheat, rye, sorghum, millet, quinoa, etc., etc., is only necessary if they haven't been modified or gelatinized already. Torrified, flaked, rolled, etc., grains are already gelatinized from the torrification/flaking/rolling (i.e. the heat from the process gelatinizes the starch.) Also, malted grains are modified and the malting process makes it so the starches are gelatinized at mash temperatures.

Sorry, I hate the internet sometimes since it's often difficult to imply inflection. I'm sorry if at any point I've come-off as rude or snooty but I'm honestly just trying to help you make the best product possible.
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Old 08-05-2011, 09:12 PM   #22
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I didn't think you came off as snooty, sorry if I came off that way. Been a weird day.

I know that malting will alter it so that you don't have to boil the grains, I've read that both ways work.

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Old 08-06-2011, 06:32 PM   #23
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Again, I'm pretty sure that malted quinoa will act like all other malted grains... the starches will gelatinize at mash temperatures.
I know millet gelitinizes at a temp higher than the enzymes can handle. I believe quinoa has the same problem. Don't listen to this guy. He means well, but he is giving you wrong info. What works for barley doesn't work for GF grains.

Stick with the plan to siphon off the liquid and enzymes, boil the grains and add the enzyme liquid back in after it cools.
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Old 08-06-2011, 06:59 PM   #24
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I know millet gelitinizes at a temp higher than the enzymes can handle. I believe quinoa has the same problem. Don't listen to this guy. He means well, but he is giving you wrong info. What works for barley doesn't work for GF grains.
Found some primary sources that say quinoa starches gelatinize at a lower temperature than other grains.

Source: Starch: Basic Science to Biotechnology

Quote:
Quinoa starch, being high in amylopectin, gelatinizes at a low temperature, comparable with the temperate cereals wheat and barley, and rather lower than the tropical cereals such as maize and sorghum (Hoseney, 1994.) Gelatinization temperature ranges of 57-64 C (Atwell et al., 1983) and 60-70 C (Qian and Kuhn, 1999a) have been reported. This suggests that an adjusted mashing procedure would not be required to extract quinoa malt.
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With regard to the use of quinoa as a brewing ingredient, Kreisz et al. (2005) performed malt analysis on optimally malted quinoa and found a slightly higher extract than barley malt.

As a biology student, looking up journals and papers that defend my statements is second nature to me.
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Old 08-07-2011, 05:35 AM   #25
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Hmmm... it does look like quinoa's gelatination temp is within within range (unlike millet). Thanks for citing the the sorce

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Old 08-07-2011, 07:03 AM   #26
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Not a problem. I'd be a bad scientist if I didn't do citations

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Old 08-12-2011, 03:22 AM   #27
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I'd be interested in hearing how the final product comes out...quinoa beer sounds intriguing.

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Old 08-13-2011, 03:55 PM   #28
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Originally Posted by BBBF
Hmmm... it does look like quinoa's gelatination temp is within within range (unlike millet). Thanks for citing the the sorce
In theory, there's no difference between practice and theory. In practice, mashing home-malted quinoa at normal mash temps gives me a gelatinous goo.

I believe people are having success with the stuff somehow. From my goo about 30% clears - roughly the portion that im roasting (i leave the rest as base malt). Any chance this roasting gets me above the actual gelatinization temp? Boiling doesn't even seem to do it. All natural enzymes may be lost but amylase is cheap enough. Also I'm not too sure amylase is destroyed at boiling temps. I've seen industrial amylase has a recommended range to 225F. Could be different for the natural stuff of course.
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Old 08-13-2011, 03:58 PM   #29
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Here's a pic. Please help.

forumrunner_20110813_105816.jpg  
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Old 08-13-2011, 07:35 PM   #30
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What do you need help with?

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