Originally Posted by Androshen
OK .... I have the grains roasting and I hope to have this started tomorrow evening ....
Here is what I have put together from here and advice from my local home brew store:
1 lb white quinoa (roasted)
1 lb buckwheat groats (roasted)
6 lbs white sorghum syrup
8 oz molasses
8 oz maple syrup
4 oz dark candi sugar
1 oz hops (Williamette) - pellets
2 pkts yeast (Muntons)
1 tsp Irish moss
Boil 2.5 gallons of water for 1 hour ...
add sorghum after 15 minutes
start steeping grains after 30 minutes
also at the 30 minute mark ... add hops, maple syrup, molasses and the sugar
at 50 minutes add the irish moss
after this has been cooled and racked into the primary, add the yeast.
Any corrections would be welcome as the countdown has begun!
I do have some suggestions:
1. After roasting the grains, let them sit for a week or so in a paper back so that some of the harsh aromatics mellow out- I don't think it is necessary
, but it's not a bad idea
2. Heat your 2.5 gallons to about 150-F and place the grains in to steep. If you want, turn your oven to warm and place the pot in there while the grains are steeping to keep the temp regular. After 30 min. strain then heat until you get the boil going.
3. When you add the sorghum syrup, maple syrup, molasses and the candi sugar, make sure you take the pot off the heat so it doesn't scorch. Once you get them added and dissolved, but it back on the heat and continue your boil.
4. I don't know if Muntons yeast is gluten free. Check here
for some more info. I use any Lallemand, Danstar or Fermentis dry yeasts.
EDIT: 5. I would add the hops for the full 60 minute boil, otherwise it might be a really sweet beer...
Hope this helps rather than hinders...what batch size is this? 2.5 or 5 gallon?