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Old 10-20-2009, 02:06 AM   #1
Dustwing
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http://www.thegrape.net/browse.cfm/4,11933.html

Spelling error aside (glutton, lol), I'm intrigued. I have no idea what this would taste like, I mean, tapioca as we get it is just a powdered cassava root right? Has anyone tried this?
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Old 10-20-2009, 02:19 AM   #2
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I bet it isn't "malted" just like sorghum syrup isn't from malted sorghum- just labeled a malt extract. Good luck with the shipping though, you might as well order the malted sorghum grains while you're at it.
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Old 10-20-2009, 01:37 PM   #3
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Haven't seen it before. I've mainly seen tapioca in its pearl form, which would require mashing. If the syrup doesn't have the sweet aftertaste of sorghum syrup, it could be a good thing.
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Old 10-20-2009, 05:52 PM   #4
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I've seen the syrup before. However, everything I've read about it is that it's pretty tasteless.

 
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Old 04-28-2010, 06:54 PM   #5
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gotta strawberry blonde i tossed together monday that used Breiss tapioca as a base.

the recipe is as follows

7# of breiss tapocia malt
5# of home toasted millet
1.5# Clover honey
1ox Czech saaz (.5 @ 80min, .25 @ 40min and 20min)
1/2 tsp irish moss @ 20min
2# fresh ripe strawberries
coopers ale yeast packet

started heating ~4gal of water. and steeped toasted cracked millet for ~ 1hour
pulled the grain bag and turned the heat up
added the tapioca and honey
got the boil started and hopped according to the above

during the cool down brought some water to a boil to blanche the strawberries.
quartered them, blanched them for about 2 min, strained them, then tossed them into the primary (8gal bucket, strawberries may be hard to pull from a carboy), and proceeded to roughly crush them with a sterile potato masher.

added the cooled wort, pitched the yeast and stashed the whole mess in the closet..

that was monday.. currently its fermenting nicely and ill check it in a week when i rack it.
the my hydro told me potential alcohol is around 10% (yes it talks to me :-P)

so well see what happens

 
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Old 04-28-2010, 09:54 PM   #6
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Where did you get the tapioca malt?
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Old 04-29-2010, 03:14 PM   #7
aggieotis
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Based on the information about tapioca over at nutritiondata.com (http://www.nutritiondata.com/facts/c...d-pasta/5733/2) it appears that tapioca is all sugar and little of anything else.
Carbs: 100
Fat: 0
Protein: 0
Calcium: 0
Iron: 13

Based on that info, I bet it would make a good base malt, but likely would contribute relatively nothing to the flavor. Then again, that might be a good thing.

fwiw if you did a combo of about 50% Tapioca and 50% Buckwheat you'd end up with a carb/fat/protein and mineral ratio almost exactly that of Barley.

 
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Old 04-29-2010, 03:49 PM   #8
dorklord
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I think it would be awesome if we could get buckwheat malt...

I'm sure someone is now going to chime in with how easy it is to malt buckwheat. :P
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Old 04-29-2010, 04:34 PM   #9
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Is this what you are using?

It looks like it is maltodextrine derived from tapioca...wouldn't that be just like regular maltodextrine and not fully fermentable?
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Old 04-29-2010, 04:37 PM   #10
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i special ordered the tapioca malt from my LHBS.

and malting buckwheat, yeah that might not be all that hard, haven't done it yet. malting quinoa was pretty easy. unfortunately, ive been having a heck of a time finding raw whole buckwheat.

one option ive been pondering, is to use flours of these various GF grains: add some water and make some buiscit sized cakes and bake 'em. then break up these cakes, toss 'em into the mash with some amylase enzymes.

 
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