I'm a huge fan of quinoa as a specialty grain in beer. Its flavors are very wort-like, and I've gotten pretty decent conversion on some of the lighter malts. That said, I'm going to do a few experiments this week to find out more.
Experiments:
-Do normal beer-rests, then at 155 F add some amylase.
-Do normal beer-rests, then when I would move to 155 F bring up to at least 180 F to try to get past the gelatinization temp. Then bring down with decoction cooling to 155 F and add amylase enzymes.
On all experiments I will use a refractometer to see how well things are converting and maybe hone in on what the expected yield might be for each version.
Further experiments for later this month:
-Do a Wit with Quinoa as only specialty grain (brewing this weekend), then do the same beer with Millet as the only specialty grain.