MapleTreeBrewCo
Member
I couldn't find a color guide for all the GF grains I was interested in, so I ran an experiment last weekend and decided to share the results. Sorry about some of the pictures being blurry, I was using my cell phone.
All of these grains were dry-roasted whole at 350 F for 15 minute intervals and steeped in near-boiling water for 20-30 minutes (after grinding, except for Amaranth). Here's what kind of color I got from them (sorry I got impatient). From some of the other posts, I was expecting more of a show from buckwheat (i.e. darker color). Does more time in the brew pot make that much of a difference?
Amaranth
Buckwheat Groats
Millet
Oat Groats
Quinoa
Red Quinoa
Cheers!
All of these grains were dry-roasted whole at 350 F for 15 minute intervals and steeped in near-boiling water for 20-30 minutes (after grinding, except for Amaranth). Here's what kind of color I got from them (sorry I got impatient). From some of the other posts, I was expecting more of a show from buckwheat (i.e. darker color). Does more time in the brew pot make that much of a difference?
Amaranth
- 0 min : Tasted a little nutty with a slight sour taste
- 15 min : Tasted like an asian peanut sauce (strong flavor)
- 30 min : Tasted like roasted peanuts (also burnt)
Buckwheat Groats
- 15 min : Popcorn taste with a hay odor
- 30 min : Malted rice flavor (like "rice crispy milk"), slightly burnt flavor
- 60 min : Stronger burnt flavor from 30 min
Millet
- 15 min : Slight popcorn taste
- 30 min : Tasted like an asian peanut sauce (medium flavor?)
- 60 min : Stronger version of 30min
Oat Groats
- 15 min : Oaty / earthy, bubbles
- 30 min : Oat flavor with more bite, less bubbles
- 45 min : Oat flavor with even more bite / less bubbles
Quinoa
- 15 min : Mild peanut taste, slight burnt taste
- 30 min : Stronger peanut flavor, no burnt taste
- 60 min : Tastes burnt
Red Quinoa
- 0 min : Tastes earthy
- 15 min : Tastes a little burnt
- 30 min : Tastes a lot burnt
Cheers!