climateboy
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- Sep 15, 2008
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Hi, all. I'm helping a gluten-intolerant friend of mine brew a batch of sorghum beer this weekend. We're going for a wit style--we're gonna dress it up with bitter orange, coriander, grains of paradise, maybe even cardamom and heather tips--and we know the proper precautions (separate equipment, dry yeast, etc.). Thing is, I've seen advice to throw buckwheat flour into the boil to help fill out the witbier style. I've also seen advice for toasting buckwheat to make a dark wheat style. The thing is, I never see how much flour, when in the boil, whether it should be i a grain bag, etc. The same for the toasted grains.
Any advice/experience?
Thanks,
CB
Any advice/experience?
Thanks,
CB