Cainepolo12
Well-Known Member
- Joined
- Sep 7, 2012
- Messages
- 142
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Here's what I've got. I am planning on trying to make a nut brown ale. I am fairly happy with the base that I have been using the last couple brews but want to mix it up a little. I've malted ten pounds of quinoa at home and will use 5 along with some rice syrup and sorghum. I'm going to mash the quinoa without amylase, but I'm curious if adding the adjuncts later in the boil could pull anything else from the grain. I'm assuming not because they will already be lautered, but maybe I'm wrong. The other five pounds is going into a Saison.