charliefoxtrot
Active Member
- Joined
- Dec 27, 2012
- Messages
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I received the Brooklyn BrewShop's Beer Making Book for Christmas this year. It's definitely aimed at beginning brewers (all science is scrubbed from the process, but I have other books for that), and the recipes stretch creativity towards the gimmicky end, but there's a lot of interesting stuff, including a few gluten-free brews. All but one involve home-malted buckwheat, which seems like a popular technique, but one of them is weird:
Gluten Free Carrot-Pils:
1 pound carrots
0.5 pounds basmati rice
1 pound red quinoa
0.2 pounds rice hulls
ABV: 3.5%
Now, I've seen recipes using sweet potato as the source of diastatic enzymes. Is it possible that carrots do too? And possibly other, totally unrelated root vegetables? The book, as I said, is utterly unscientific, to the point of not even using the word "enzymes" (or "starch" for that matter--they merely refer to it as "sugars"), so there's no illumination to be had there. Neither the rice nor the quinoa is malted, so they can't be the source of enzymes. What's the deal? Will this recipe even work?
Gluten Free Carrot-Pils:
1 pound carrots
0.5 pounds basmati rice
1 pound red quinoa
0.2 pounds rice hulls
ABV: 3.5%
Now, I've seen recipes using sweet potato as the source of diastatic enzymes. Is it possible that carrots do too? And possibly other, totally unrelated root vegetables? The book, as I said, is utterly unscientific, to the point of not even using the word "enzymes" (or "starch" for that matter--they merely refer to it as "sugars"), so there's no illumination to be had there. Neither the rice nor the quinoa is malted, so they can't be the source of enzymes. What's the deal? Will this recipe even work?