bluffwallace

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Join Date:

10-17-2008

Last Activity:

10-03-2013 8:41 PM

1 Likes on 1 Posts 

    ABOUT ME

  • Michigan
  • Diagnosed with Celiac disease in 2006.
    I am a gluten free home brewer focusing on Dark Beers.
    8 GF batches deep in this hobby.
  • Music,Beer brewing
  • Immunology Supervisor (Medical Technologist)
  • Acoustic Alt.
  • Dark Sorghum/Buckwheat Belgian Ale

    Grain --
    Buckwheat -unmalted---Dark Roasted -325 gms
    Buckwheat-unmalted---Light roasted -100 gms
    Buckwheat--Malted --- Med roasted-95 gms
    Buckwheat--Malted --- Light roasted-117 gms
    Quinoa--Malted --- Med roasted-100 gms
    Millet--unmalted----dark roasted -120 gms

    Batch size5.5 gal

    Syrup / Extract (60 min boil)White Sorghum syrup4 lbs
    Lellemands Brown Rice Syrup22 oz.

    Grian steep -- (30 min)158 deg F30 min

    Boil60 min

    Hops
    Bittering ( 60 min)Northern Brewer --- 7.0% alpha acid1 oz
    Fuggles --- 4.0% alpha acid1 oz

    Flavor ( 30 min )Fuggles --- 4.0% alpha acid1 oz
    Centennial --- 9.1% alpha acid1/2 oz

    Aroma ( 5 min )E.Kent Goldings -- --- 4.2% alpha acid1/8 oz
    Centennial --- 9.1% alpha acid1/4 oz

    IBU

    Additives / Adjuncts
    30 min. boilBelgian Dark Candi Syrup (80 SRM)8 oz
    15 min boilBlackstrap Molasses1 cup
    15 min boilIrish moss1 1/4 tsp.
    15 min boilMaltodextrin6 oz.
    15
  • Quinoa IPA (5 gal)
    6 lbs sorghum syrup
    1 lb unmalted Med roasted Sorghum Grain
    1 lb Unmalted Med Roasted Millet
    2 lbs Malted Med Roasted Red Quinoa
    Hops-2oz Nugget, 2 oz Northern Brewer, 1 oz cluster, and when I transfer to secondary I will add 1 oz of Leaf Vanguard.
    Yeast: Safale 33
  • Buckwheat Porter (4 gal)
    4 lbs Sorghum syrup
    1.5 lbs Rice Syrup
    2 lbs Malted Extra Dark Roasted Buckwheat
    .5 lb unmalted Med roasted Millet
    .5 lb Med roasted GF Oats
    1 cup molasses
    1/2 cup Dk brown sugar
    Hops: 2 oz Northern brewer, 1 oz Tradition
    Yeast: GF yeast culture from 1 bottle of Green's Endeavor GF double dark beer.
    I will prime this for bottling with 1/4 cup molasses and 1/2 cup Dk brown sugar and 1/4 cup corn sugar.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Colorado Malting Company-Any Group Buys Planned? on 09-22-2013 at 01:44 AM
    colorado malting company has a huge gluten free list of grains w/4 roasting options. even
    chocolate roasts for gluten free. they now sell to homebrewers and only have 5 lb minimum.
    Awesome.

  • Posted in thread: gluten free grains: colorado malting company sells to homebrewers as little as 5lbs on 09-22-2013 at 01:42 AM
    yes, colorado malting company now sells to homebrewers. they have gluten free chocolate malted
    millet and many other gluten free grains available in 5 lb bags. I purchased 10 lbs and payed
    14 for ship...

  • Posted in thread: GF Vendors on 09-22-2013 at 01:38 AM
    yes, colorado malting company now sells to homebrewers. they have gluten free chocolate malted
    millet and many other gluten free grains available in 5 lb bags. I purchased 10 lbs and payed
    14 for ship...

  • Posted in thread: How to make tapioca syrup on 04-22-2013 at 01:26 AM
    try this link for 5lb for $15

  • Posted in thread: Malting Gluten Free Grains on 02-18-2012 at 07:11 PM
    I usually use 6 gallons of sorghum or rice syrup(Annapolis home brew) as a base (5-6 gallon
    batch) and I always use about 1-3 lbs of crused roasted grain (Quinoa (malts nicely), Millet,
    or buckwheat. ...

  • Posted in thread: Malting Gluten Free Grains on 01-28-2012 at 04:18 PM
    Do you have a website as I am interested in brewing your oats.Hi. I work at Montana State
    University with a focus on gluten-free crops and products. We were directly with a gluten-free
    production and ...

  • Posted in thread: Malting Gluten Free Grains on 01-28-2012 at 04:15 PM
    do you have a website? I am interested.

  • Posted in thread: Colorado Millet Malting Project on 10-22-2011 at 02:08 PM
    I got my hands on 150 lbs of this millet from colorado malting company and it is so awesome.
    They don't sell to homebrewers but i had a brewery order it for me. I sent their email to
    Northern brewer, ...

  • Posted in thread: All-grain mash schedule for no-malt gluten-free brewing on 09-05-2011 at 02:12 PM
    Does anyone know how to find out if these amylase enzymes are indeed gluten free?

  • Posted in thread: I'm malting away! Gluten free Sorghum, that is... on 09-04-2011 at 03:19 PM
    Be careful Malting sorghum. I have heard that some strains of sorghum produce hydrogen cyanide
    in the rootlets and could be dangerous. please google this prior to malting.

2 COMMENTS
Posted: 
October 24, 2008  •  02:04 PM
This is really impressive. I have been trying to pump some of my home brewing friends for some pointers on what they would do, and I was going to look into toasting oat groats as anamendment. Have you done any experimenting with oats? Great work!



 
Posted: 
October 26, 2008  •  12:25 PM
Actually yes. I purchased some GF Oats. It was my understanding that Whole oats must be cooked first prior to adding to mash. My homebrew books say to boil for 30 minutes and then add to mash. I wanted to toast them so I boiled the Oats, cooled them, spread them on a baking pan and toasted them. They did not toast well as it was difficult to break them apart. When done toasting, I put some in water and steeped as I would grain in homebrew. They didn't add too much color and didn't add muc
 
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