DirtbagHB
Well-Known Member
i just cracked the 1st
bottle of my home malt quinoa pale ale.
i looks like beer. it smells like beer. it has head like beer.
You've left something out.it looks like beer. it smells like beer. it has head like beer.
You should try mixing a whole bunch of rice hulls in there to make a bit more of a filter bed.i find tring to use a false bottom is guarentee for getting stuck. the quinoa is just tooo little
You should try mixing a whole bunch of rice hulls in there to make a bit more of a filter bed.
AHS - http://www.austinhomebrew.com/produ...d=132&osCsid=bb69b3f5b560369b696efe12f29ec0e1
My bad, I just skimmed towards the bottom and missed that part.I actually see that he is using a strainer bag and rice hulls, I dont think that there is a better option than that.
I tried something similar to this to try to make a 100% quinoa beer.
Did you try an iodine test to see if the starches were converting? After a couple of hours (first at temps near 140 then at temps around 150) it looked like I still had very little conversion. Boiled it up anyway (concentrated quite a bit -- OG of 1.065) but I'm worried it's mostly starch. This is the second time I've tried and just can't get the damn starch to convert. Anyone have similar trouble with quinoa? Maybe there's enough sugar in there to make beer?
Not sure what you mean about it not having enough sugar -- I mean 100% barley beer is delicious and isn't used as a sugar substitute...
But anyway, ya, used tons of amylase enzyme, though, like I said, the iodine test kept coming up positive for starch.
Here's what I did in more detail:
I used pre-sprouted quinoa grains, toasted in the oven for ~30 mins.
Mash-in was 12oz quinoa and 1/2gallon of water at 125F, then stepped up (using combination decoction and infusion) to ~140.
After an hour or so raised to ~150 and left it there for another hour and half maybe.
After all that it still seemed starchy, but anyway I sparged with another 1/2 gallon and then boiled for an hour with 1/2oz noble hops of some sort that i found in the freezer. Ended up with 3 cups of wort at 1.064, tossed it into a growler with a packet of champagne yeast. This morning it looks like it's somewhat active, so we'll see.
Don't really know what I'm doing, only do partial mashes so don't have all the equipment for more complicated stuff, but got any ideas for improving conversion?
I see, ya, might end up with quinoa soup, which could good too I guess.
But what do you mean by "With a bunch of amylase, you will probably end up with a full bodied beer...?" This is my first time using it, and my brewing chemistry knowledge is very basic, but i thought amylase converts starch to sugar, making it a dried beer...
Interesting, thanks a lot. I kept the mash at the lower end temp-wise because I had heard it would make it drier, but I guess if I was only adding alpha amlylase that wasn't super useful.
I saw from searching the forum it sounds like the easiest way to add beta is to use sweet potatoes, so maybe I'll try that next time -- quinoa sweet potato ale sounds pretty good, no?
thanks again
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5705/2Not many have tried, but I doubt there is enough sugar just lying around in Quinoa to make a decent beer. After all, if this were the case, people probably wouldn't use it as a replacement food for grains, but rather as a sweetener or sugar substitute.
You mentioned "pre-sprouted" quinoa...was it purchased that way? When I think of pre-sprouted I think of a grain that has gone a little further than I would want it to have gone for brewing, meaning not much sugars left behind for conversion.
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5705/2
Quinoa is 70% carbs, 15% protein and 15% fat...very similar profile to Oats. While not sweet, with the right amount of enzymes and starch conversion it can likely yield a decent beer. There's at least plenty of carbs for making alcohol.
Yeah...any ideas how to convert the starches though?
I guess a related question is: am I right to be using the iodine test for a 100% quinoa mash, or is it never going to all convert and I should just hope for some sugars? Any way to know how much of the gravity is coming from fermentables?
Why do you want to malt Quiona? Why not just toast it for flavor?
It seems to me that if you sprout something, something else gets used up, like starch/sugar. If your adding enzymes and not getting any enzymes from the grain, why bother?
If you toast raw Quiona and grind it, you can use that in a mash as well.
How do you think Sake is made? I don't think they malt the rice before they put it through saccharification.
I was under the impression that only reason to malt anything is to activate the enzymes which allow for self conversion. If your going to add enzymes, why bother?
Second thought was that since germination is much easier to do efficiently than full on sprouting. We could easily germinate then dry and roast GF grains which would encompass many of the changes in the seed/grains and then add enzymes to do the actual conversion. Just a few thoughts that I've been mulling over.
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