Hello Everyone,
I've been perusing the forum to see how to make my own malted grain 'flour' at home to replace barley malt powder. I have seen the different grains people have used the the directions on how they malted the grain. What I haven't found is the differences in enzyme activity for them.
Teff, Amaranth, Quinoa, Millet, Buckwheat, Oats, & Sorghum seem to be the ones people have tried. For those of you who have made beers with these grains did you have to add enzmyes or was there enough in the malted grain to cover the conversion?
The reason I would like to know is cause I am trying to make a fermented paste that uses the malted barley to help feed the fermentation process & being gluten free I looking for a substitute. When I have asked in the GF food places, I've been pointed in the direction of GF home brewers due to the malting process involved in making beer.
Pucelle
I've been perusing the forum to see how to make my own malted grain 'flour' at home to replace barley malt powder. I have seen the different grains people have used the the directions on how they malted the grain. What I haven't found is the differences in enzyme activity for them.
Teff, Amaranth, Quinoa, Millet, Buckwheat, Oats, & Sorghum seem to be the ones people have tried. For those of you who have made beers with these grains did you have to add enzmyes or was there enough in the malted grain to cover the conversion?
The reason I would like to know is cause I am trying to make a fermented paste that uses the malted barley to help feed the fermentation process & being gluten free I looking for a substitute. When I have asked in the GF food places, I've been pointed in the direction of GF home brewers due to the malting process involved in making beer.
Pucelle