Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > What would you pay for real GF malt?
View Poll Results: How much would you pay for real GF malt?
$1-2/lb - Not more than barley costs 16 40.00%
$3-4/lb 17 42.50%
$5+/lb 0 0%
The price would be mostly irrelevent to me. 7 17.50%
Voters: 40. You may not vote on this poll

Reply
 
LinkBack Thread Tools
Old 09-17-2012, 02:42 PM   #11
ChasidicCalvinist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Hookstown, PA
Posts: 348
Liked 11 Times on 10 Posts
Likes Given: 22

Default

Quote:
Originally Posted by dwarven_stout View Post
I don't see malted amaranth being commercially feasible. I might be off base here, but those are some tiny seeds to be fussing about with.
You got that right. I bought 4lbs of amaranth, used 3 of them and I don't know what to do with the last pound. What a PITA those little guys were!
__________________

so whether you eat or drink, whatever you do, do it all for the glory of God.

http://acts2815.wordpress.com

ChasidicCalvinist is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 06:51 PM   #12
BBBF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Chicago
Posts: 1,142
Liked 56 Times on 46 Posts
Likes Given: 21

Default

Quote:
Originally Posted by dwarven_stout View Post
I don't see malted amaranth being commercially feasible. I might be off base here, but those are some tiny seeds to be fussing about with.
Teff is even smaller and CO Malting has done that.
__________________
BBBF is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 11:49 PM   #13
muench1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Santa Cruz, CA
Posts: 143
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by BBBF View Post
Teff is even smaller and CO Malting has done that.
Yeah I talked to Jason about that. He really doesn't know how it'll turn out or how worthwhile it'll be.
__________________
Primary: Fish Face IPA
Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot
muench1 is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2012, 03:45 PM   #14
pintail78
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: carlsbad, california
Posts: 35
Default

The base malt isnt the problem, sorghum extract is a great base. Its the accessory malts you want. With the ability to add 1 or 2 #'s of crystal, black malt etc makes all the difference. I just posted some comments about this under the recent clarity ferm post. Have a look.

__________________
pintail78 is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2012, 06:37 PM   #15
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 62 Times on 41 Posts
Likes Given: 40

Default

Yeah, specialty malts would definitely be more worthwhile, I think. Just having a range of caramel/crystal malts would be fantastic, as these are difficult to make at home. For the gluten-free homebrew market, I think crystal malt's the way to go, since the conversion is already taken care of and you can just steep the grains.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2012, 05:43 AM   #16
dwarven_stout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Boise, ID
Posts: 1,629
Liked 34 Times on 32 Posts
Likes Given: 6

Default

Quote:
Originally Posted by pintail78 View Post
The base malt isnt the problem, sorghum extract is a great base.
As long as you don't mind the taste.
__________________

"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

dwarven_stout is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2012, 11:52 PM   #17
pintail78
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: carlsbad, california
Posts: 35
Default

Its not the sorghum that gives it that metallic taste, its the yeast not having enough nutrients. Add some DAP Di-ammonium Phosphate and ferment it at the correct temp and it will be good. Its a bit dryer than Barley Malt, but with a few adjuncts its quite good, the darker beers are on par with non GF beers.

__________________
pintail78 is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 12:30 AM   #18
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 62 Times on 41 Posts
Likes Given: 40

Default

DAP really makes the metallic flavor go away? But I thought the main reason to use sorghum is because it's high in FAN (which is all DAP adds, in terms of yeast nutrients)? And why don't rice-based beers have that twang, considering that rice is even lower in FAN than sorghum?

Another (questionable) explanation I heard was that sorghum is really high in iron, but that also doesn't make sense, because molasses is really high in iron and does not add a twang, either.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 04:34 AM   #19
DarkBrood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Manchester, NH
Posts: 366
Liked 13 Times on 12 Posts
Likes Given: 12

Default

Quote:
Originally Posted by ChasidicCalvinist View Post
I am far more interested in a greater availability of gluten free LME and DME than I am in using malted grains.
Northern Brewer (http://www.northernbrewer.com/shop/n...hum-syrup.html) has used their sales volumes to influence Briess into packaging some specialty LMEs for them recently, including Organic LME, Rye LME, (most recently) Marris Otter LME, and yes: Sorghum LME (see link above).

Standard GF alternatives to specialty barley malts are mostly easily handled - they just need more research/documentation into how much and in what combinations will approximate particular specialty malts. Molasses, treacle, and GF chocolates can give "roasty" flavors. Caramel syrups or caramelizing your own sugars can approximate crystal malts. The tough zone is the "toasty" flavors (such as those from Biscuit, Vienna, Munich, Aromatic, etc. malts) - the fact is that the gluten in breads and grains is fairly important for the development of the Maillard "toasty" flavors. A proportioned mix of the previously mentioned roasty/caramel additives can be the solution - but would require a fair amount of trial-and-error.
__________________
*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company
WRITER: http://BrewsAndStews.wordpress.com TWITTER @DarkBroodBrews
PHOTOGRAPHER: http://Brian-Gibson.FineArtAmerica.com
DarkBrood is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 10:30 AM   #20
muench1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Santa Cruz, CA
Posts: 143
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by DarkBrood View Post
Northern Brewer (http://www.northernbrewer.com/shop/n...hum-syrup.html) has used their sales volumes to influence Briess into packaging some specialty LMEs for them recently, including Organic LME, Rye LME, (most recently) Marris Otter LME, and yes: Sorghum LME (see link above).
Mostly for people who turn up these threads while searching for info, I'd like to point out that that product is NOT malt extract. It is sorghum extract, from unmalted grain. Malt extract is concentrated wort. Currently the only source for consumer GF malt extract are the bard's tale extract kits.
__________________
Primary: Fish Face IPA
Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot
muench1 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
Need to dry malt? gypsyhead Gluten Free Brewing 3 03-07-2012 05:11 AM
Advice on recipe required - Rice malt and Sorghum malt spaced Gluten Free Brewing 32 03-03-2011 08:27 PM
Oat Malt pintail78 Gluten Free Brewing 12 01-07-2011 06:56 PM
Tapioca malt? Dustwing Gluten Free Brewing 20 05-01-2010 11:11 PM



Newest Threads

LATEST SPONSOR DEALS