i havent used quinoa flakes before. some one should try it.
as for my lastest batch, the recipe is as follows:
toasted 8# raw quinoa until desired color was reached (caramelish). i eyeball
toasted 1# flaked oats for the same amount of time as the quinoa.
waited 2 weeks, due to lack of time caused by finals
prepped my mash tun (5 gal round igloo drink cooler) by lining it with a nylon grain bag, added about a 2-3in layer of rice hulls, dumped in 4# of quinoa, then 1# oats, then last 4# of quinoa. heated spring water to 180F-ish and filled the tun to about 2 in from the top. the grain absorb a crap load of water. let it sit top off for a hour or two. till grain swells and temp comes down to 160f-ish. add a couple of tsp of crosby and baker amalyase enzyme mix and stir the grain, trying to avoid disturbing the rice hulls. cap it. and let it sit for 18-24 hours. during this 18-24 hours mix it a few times. dont go over board keep the lid on as much as possible. after 24 hours my temp was at 120F.
heat sparge water to 160F-ish and sparge slowly into the boil pot until a final volume of 6 gal is reached ( i shoot for 6 gal because of volume lost to evaporation). i had a potential alcohol reading telling me i could achieve 5%.
boil additions:
12oz maltodextrin preboil (everytime i add it during the boil i get goobers and boil over)
1# clover honey
.25 oz cascade @ 60 min
.5oz cascade @30 min
.25oz cascade @ 15 min
1.5 tsp irish moss @ 15min
2tsp yeast nutrients @ 15min
wort chiller @15min
cool as much as possible
i inoculated with a home isolated and cultured american heffewisen yeast
potential alc at this point was 6%
when i racked friday to secondary i was at a pot alc of .5-1%
well see where its at come next friday