Hey gang, I've been reviewing the processes you guys use for AG mashes with millet, etc. and if I'm not mistaken you guys are all doing step mashes with a range of temps, more or less using this technique:
http://www.glutenfreehomebrewing.org/lavery_brewing_tutorial.php
Recently, I saw this popup on the same site:
Single Infusion Mash For Gluten Free Malted Grains
http://www.glutenfreehomebrewing.org/all_grain_brewing_tutorial.php
Snippet:
"Single Infusion Mash is the recommended method for all-grain gluten free brewing by Grouse Malting & Roasting Co and Eckert Malting & Brewing Co. It is also a very simple all-grain mashing technique that requires minimal equipment or expertise. All of the milled grains and rice hulls are mixed with hot water and enzymes to achieve a mash at a temperature of 150-165F (Grouse Malting & Brewing Co recommends a mash temperature of 163.4F) for 90-120 minutes (Eckert Malting & Brewing Co recommends a mash time of over two hours)..."
This seems too simple and too good to be true. I'd be interested in any comments you all have about it. I'm willing to give this a try as its much simpler process for my first GF all-grain batch.
And if this is doomed from the start, please save me from it :fro:
http://www.glutenfreehomebrewing.org/lavery_brewing_tutorial.php
Recently, I saw this popup on the same site:
Single Infusion Mash For Gluten Free Malted Grains
http://www.glutenfreehomebrewing.org/all_grain_brewing_tutorial.php
Snippet:
"Single Infusion Mash is the recommended method for all-grain gluten free brewing by Grouse Malting & Roasting Co and Eckert Malting & Brewing Co. It is also a very simple all-grain mashing technique that requires minimal equipment or expertise. All of the milled grains and rice hulls are mixed with hot water and enzymes to achieve a mash at a temperature of 150-165F (Grouse Malting & Brewing Co recommends a mash temperature of 163.4F) for 90-120 minutes (Eckert Malting & Brewing Co recommends a mash time of over two hours)..."
This seems too simple and too good to be true. I'd be interested in any comments you all have about it. I'm willing to give this a try as its much simpler process for my first GF all-grain batch.
And if this is doomed from the start, please save me from it :fro: