Hi all,
I'm trying now to brew a partial mash, gluten-free duvel clone (or Chimay Bleue).
My limitations:
1. I don't want to use any Sorghum; don't want to wrestle with that 'twang'!
2. I don't have access to dark belgian candi syrup; although I can and will probably make my own.
Fermentables: malted white and black quinoa, Brown rice syrup and candi sugar (or Golden Syrup)
Non-fermentables: toasted white and black quinoa
- What yeast would you use?
- In terms of hops: Styrian Goldings and Saaz?
Any input is appreciated!
I'm trying now to brew a partial mash, gluten-free duvel clone (or Chimay Bleue).
My limitations:
1. I don't want to use any Sorghum; don't want to wrestle with that 'twang'!
2. I don't have access to dark belgian candi syrup; although I can and will probably make my own.
Fermentables: malted white and black quinoa, Brown rice syrup and candi sugar (or Golden Syrup)
Non-fermentables: toasted white and black quinoa
- What yeast would you use?
- In terms of hops: Styrian Goldings and Saaz?
Any input is appreciated!