New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Tapioca malt?




Reply
 
LinkBack Thread Tools Display Modes
Old 10-20-2009, 02:06 AM   #1
Dustwing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Sarasota
Posts: 34
Liked 1 Times on 1 Posts

Default Tapioca malt?

http://www.thegrape.net/browse.cfm/4,11933.html

Spelling error aside (glutton, lol), I'm intrigued. I have no idea what this would taste like, I mean, tapioca as we get it is just a powdered cassava root right? Has anyone tried this?


__________________

*It's not worth having if it's not worth working for!*

Dustwing is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2009, 02:19 AM   #2
Lcasanova
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,045
Liked 6 Times on 6 Posts
Likes Given: 4

Default

I bet it isn't "malted" just like sorghum syrup isn't from malted sorghum- just labeled a malt extract. Good luck with the shipping though, you might as well order the malted sorghum grains while you're at it.



__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2009, 01:37 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,650
Liked 130 Times on 124 Posts

Default

Haven't seen it before. I've mainly seen tapioca in its pearl form, which would require mashing. If the syrup doesn't have the sweet aftertaste of sorghum syrup, it could be a good thing.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk


Last edited by david_42; 10-20-2009 at 01:42 PM.
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2009, 05:52 PM   #4
BBBF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Chicago
Posts: 962
Liked 29 Times on 26 Posts
Likes Given: 8

Default

I've seen the syrup before. However, everything I've read about it is that it's pretty tasteless.

__________________
BBBF is offline
 
Reply With Quote Quick reply to this message
Old 04-28-2010, 06:54 PM   #5
DirtbagHB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Pocatello, ID, Idaho
Posts: 236
Liked 1 Times on 1 Posts
Likes Given: 3

Default

gotta strawberry blonde i tossed together monday that used Breiss tapioca as a base.

the recipe is as follows

7# of breiss tapocia malt
5# of home toasted millet
1.5# Clover honey
1ox Czech saaz (.5 @ 80min, .25 @ 40min and 20min)
1/2 tsp irish moss @ 20min
2# fresh ripe strawberries
coopers ale yeast packet

started heating ~4gal of water. and steeped toasted cracked millet for ~ 1hour
pulled the grain bag and turned the heat up
added the tapioca and honey
got the boil started and hopped according to the above

during the cool down brought some water to a boil to blanche the strawberries.
quartered them, blanched them for about 2 min, strained them, then tossed them into the primary (8gal bucket, strawberries may be hard to pull from a carboy), and proceeded to roughly crush them with a sterile potato masher.

added the cooled wort, pitched the yeast and stashed the whole mess in the closet..

that was monday.. currently its fermenting nicely and ill check it in a week when i rack it.
the my hydro told me potential alcohol is around 10% (yes it talks to me :-P)

so well see what happens

__________________
DirtbagHB is offline
 
Reply With Quote Quick reply to this message
Old 04-28-2010, 09:54 PM   #6
Lcasanova
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,045
Liked 6 Times on 6 Posts
Likes Given: 4

Default

Where did you get the tapioca malt?

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2010, 03:14 PM   #7
aggieotis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Austin, TX
Posts: 168
Liked 3 Times on 3 Posts
Likes Given: 11

Default

Based on the information about tapioca over at nutritiondata.com (http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5733/2) it appears that tapioca is all sugar and little of anything else.
Carbs: 100
Fat: 0
Protein: 0
Calcium: 0
Iron: 13

Based on that info, I bet it would make a good base malt, but likely would contribute relatively nothing to the flavor. Then again, that might be a good thing.

fwiw if you did a combo of about 50% Tapioca and 50% Buckwheat you'd end up with a carb/fat/protein and mineral ratio almost exactly that of Barley.

__________________
aggieotis is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2010, 03:49 PM   #8
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts

Default

I think it would be awesome if we could get buckwheat malt...

I'm sure someone is now going to chime in with how easy it is to malt buckwheat. :P

__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2010, 04:34 PM   #9
Lcasanova
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,045
Liked 6 Times on 6 Posts
Likes Given: 4

Default

Is this what you are using?

It looks like it is maltodextrine derived from tapioca...wouldn't that be just like regular maltodextrine and not fully fermentable?
__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2010, 04:37 PM   #10
DirtbagHB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Pocatello, ID, Idaho
Posts: 236
Liked 1 Times on 1 Posts
Likes Given: 3

Default

i special ordered the tapioca malt from my LHBS.

and malting buckwheat, yeah that might not be all that hard, haven't done it yet. malting quinoa was pretty easy. unfortunately, ive been having a heck of a time finding raw whole buckwheat.

one option ive been pondering, is to use flours of these various GF grains: add some water and make some buiscit sized cakes and bake 'em. then break up these cakes, toss 'em into the mash with some amylase enzymes.



__________________
DirtbagHB is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Potential Gravity for Tapioca starch??? Denny's Evil Concoctions Recipes/Ingredients 13 06-16-2010 02:29 AM
Dry malt, liquid malt,fresh grains rookie question howardbeach Beginners Beer Brewing Forum 4 03-22-2009 01:21 PM
acidulated malt versus adding wine to your malt rgalbin Recipes/Ingredients 2 03-04-2009 12:10 PM
Using Vienna Malt + Pale malt to replace Marris Otter gregdech Recipes/Ingredients 2 10-15-2008 11:46 PM
Convert Plain Malt to Extra Light Malt Extract BlackZX3 Extract Brewing 3 08-01-2007 02:12 PM