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I believe so - for malted quinoa that's been properly dried (not too hot!). I keep enzymes on hand though, so if the mash is taking too long I add enzymes late in the mash (I've done that with non-GF high-adjunct mashes too). The most important consideration in cases like that is gel temp of...

Safa - thanks for asking... The results were terrible. I ended up pouring the batch down the drain. What's worse is I have no idea why. The taste was very plastic like, what I've read chlorophenols are like. My wife described it as a "thin veil of putridness". Almost all the ingredient I...

This is based on my experience and estimates only, I haven't seen it in print anywhere... When I malted quinoa and stopped the sprouting right after I had rootlets on the majority of the grains, I got about 1.035. When I tried to let it modify more, my attempt at full modification, it dropped...

Finished brewing this batch yesterday. I didn’t quite get full conversion, but pretty dang close – just a shadow of color change around the iodine drop when I did the starch test. Kind of like when in a barley mash you test at the end of the specified time and it looks like it needs 5 more...

Its too bad with the tests we can't differentiate between starches. Out of everything I've tried mashing so far, sweet potato starch has the highest gel temps (172F - 176F). I think you may get full conversion on your quinoa, but still have plenty of starch left from the sweet potato. Even...

Oh yeah, I saw that thread yesterday morning, wanted to reply but didn't have time. I'm heading back now to do so... Maybe for part of this recipe I should mash 1/4# of the quinoa by itself, see if it will self-convert. Anyone tried that?

Oh, no, that's an unwelcome surprise... Have you gotten full conversion adding the enzyme formula?

I apologize I never followed through with this thread - I was fairly disappointed in this beer... It doesn't taste much like a brown - the chocolate faded and the sorghum took over. I'd say in the future sorghum will not be welcome in any brown, porter, or stout I do. Also, though the IBU calcs...

Part II of my summer wit post. This is the re-worked recipe from part one, which I will attempt to brew very soon. I’m excited about this one because I attempted to malt 2.5# of grain (quinoa, amaranth, and buckwheat) and was successful! I actually only expected to succeed for the quinoa...

This is a wit style beer I made my wife last summer (before I ever heard of this forum). It turned out nice, and she absolutely loved it. It’s very low on bitterness (true to style), but higher gravity than your typical wit. Spices are pretty typical, with the addition of fresh-grated ginger...

Back to the zest/head retention parts of this post... My experience with citrus zest - orange or lemon - is that it's an absolute head destroyer. There it a lot of oil in citrus peels. I wash mine in hot water, squeeze and roll them in my fingers (you can see the oil spray out here), wash them...

Hey noontime, thanks for the nice comment (#10) :mug: For the why question, the "amylase formula" I buy at my LHBS is quite mysterious... I can't find anything official about the technical makeup of the formula. I've read from multiple other sources though that it contains alpha and gamma, but...

Looks good! "I want to use less sorghum and more brown rice syrup to hopefully downplay the sorghum flavor"... great idea, next time I do a brown I should do that too. I agree with igliashon about ditching on the brown sugar, but do keep the molasses - you get a good flavor and color...

Thanks! Gypsum is calcium sulfite, used to harden your water and often appears in british-style ales. It also lowers mash pH, so I always use either that or Mash 5.4, but not both. I haven't seen lcasanova's brown ale, but I'll check it out. Why so many grains? Well at this point I'm still...

Here's my most recent GF Brew, just bottled last night. But first, a question: I've noticed most posters in this forum post recipes in threads within the forum, instead of the recipes database... Why is that? 3.3# Sorghum Syrup .64# Buckwheat, Dry-Toasted .53# Quinoa Malt .50# Oats (GF...

I know I'm late on this one but... As far as hop substitutions I've had success with dandelion greens as a bittering agent - they give you nice, soft, balancing bittering... We've used them both like a mash-hop and full 60 minute boil. Calculate your IBUs the same as if you were using an 8.5%...

I bottled this last night: FG was down to 1.010 (.0003 below estimated) and there was no starch in the beer. Those things are good, but based on increased understanding of some key brewing precepts, I must declare this experiment totally worthless. Here’s why: 1) I did not test for starch...

Yeah, I think that should work. The 1 QT part is pretty arbitrary, really all you need is the minimum amount to dissolve the solids and not burn it in the boiling process. Plus, the less water you use, the more effective you'll raise the gravity. Good luck!

I've "fixed" non-GF brews that came in unexpectedly low (gravity) by adding LME w/in the next couple of days after brewing... I just boil it in a QT of water for about 15 min, cool it, and add it to the fermenter. I'm sure you could do the same with some GF syrup if you wanted to - Sorghum...

Hmmm.... Not sure. You might be spot on w/ your 1/2 lb, or maybe judge by how much room you'll have in the grain bag. Also check here: https://www.homebrewtalk.com/f12/rice-hulls-how-much-should-i-use-50919/. and this one has nothing to do with rice hulls, but perhaps highlights some mistakes...