Hey guys, I was thinking of pulling a page out of the sake brewers handbook to make a GF beer. One thing I did notice is that in many methods for homebrew sake, they will malt the rice, then right away add koji-kin (which to me sounds like a mold with some kind of beta-amalayse enzyme).
So, I was figuring that I would change things up a bit form most of the sake stuff but wanted to get your thoughts.
After malting the rice (creating komi-koji), do what a typical maltster would do and kiln it in the oven, but try and get some darker roasts. Maybe try this with different brands and styles of rice (like brown rice) to get some really dark roasts for a stout, then do a mini mash with koji-kin.
I already have a sorghum syrup to work with for the base, so I'm wanting to create more specialty ingredients to round out the flavor and darken it up.
Has anyone else tried this? Bad idea? Good idea? Thoughts?
So, I was figuring that I would change things up a bit form most of the sake stuff but wanted to get your thoughts.
After malting the rice (creating komi-koji), do what a typical maltster would do and kiln it in the oven, but try and get some darker roasts. Maybe try this with different brands and styles of rice (like brown rice) to get some really dark roasts for a stout, then do a mini mash with koji-kin.
I already have a sorghum syrup to work with for the base, so I'm wanting to create more specialty ingredients to round out the flavor and darken it up.
Has anyone else tried this? Bad idea? Good idea? Thoughts?