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Old 04-06-2011, 02:31 PM   #11
JPFREEK
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Apr 2011
Palmyra, NY
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Quote:
Originally Posted by stevezab

I work here E-mail us at BREWORGANIC.COM or call 800-768-4409 we have the supplies & recipe. Give me your e-mail & i'll sent it too you, recipe has malting instructions.
I'd be interested in the kit info as well.
pwimer 'at' gmail.com

Thanks

 
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Old 04-06-2011, 03:42 PM   #12
dorklord
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Mar 2010
La Crosse, Wisconsin
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I do see raw buckwheat on their website, which I'm sure is what they'd be having you malt. I'm not sure what temperature kills grain, but I can't imagine calling anything below that temperature 'toasting' or 'roasting'. Drying, perhaps...
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Old 04-06-2011, 04:05 PM   #13
DKershner
 
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Quote:
Originally Posted by dorklord View Post
I do see raw buckwheat on their website, which I'm sure is what they'd be having you malt. I'm not sure what temperature kills grain, but I can't imagine calling anything below that temperature 'toasting' or 'roasting'. Drying, perhaps...
Approx 180F.

 
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Old 04-06-2011, 05:11 PM   #14
dorklord
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Mar 2010
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Quote:
Originally Posted by DKershner View Post
Approx 180F.
For how long? I'm just wondering because I would assume that if I take some freshly malted grain and 'kiln' at say 175, until its dried out, that it is dead...

Although, I'm sure that un-sprouted grain is somewhat more durable than sprouted, as that's the whole POINT of making seeds, so that they can survive until conditions are favorable for growth...

I think we may have drifted off topic.
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Old 04-06-2011, 06:48 PM   #15
DKershner
 
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Quote:
Originally Posted by dorklord View Post
For how long? I'm just wondering because I would assume that if I take some freshly malted grain and 'kiln' at say 175, until its dried out, that it is dead...

Although, I'm sure that un-sprouted grain is somewhat more durable than sprouted, as that's the whole POINT of making seeds, so that they can survive until conditions are favorable for growth...

I think we may have drifted off topic.
I would assume as long as it takes for the whole grain (the inside) to reach 180F.

I do not think you can roast grain and have any enzymes live.

 
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Old 04-08-2011, 02:29 AM   #16
stevezab
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Mar 2011
Boulder Creek, Ca.
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Quote:
Originally Posted by sparkey17 View Post
Looking for Gluten free kits

a friend of mine cant drink normal beers and would like to make a beer for him thats gluten free

can you buy kits or do i have to brew this beer from scratch

if i can buy kits does anybody know what to buy
E-mail me at [email protected], I' ll send you my gluten free recipe - Won 2nd place at the Santa Cruz County Fair, California, USA. in specialty beer.

 
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Old 04-08-2011, 02:35 AM   #17
stevezab
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Mar 2011
Boulder Creek, Ca.
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Quote:
Originally Posted by JPFREEK View Post
I'd be interested in the kit info as well.
pwimer 'at' gmail.com

Thanks
E-mail me at [email protected], I'll send you my recipe. Won 2nd place at the Santa Cruz County Fair, California, USA for a specialty beer.

 
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Old 04-08-2011, 02:55 AM   #18
stevezab
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Mar 2011
Boulder Creek, Ca.
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Quote:
Originally Posted by DKershner View Post
I would assume as long as it takes for the whole grain (the inside) to reach 180F.

I do not think you can roast grain and have any enzymes live.
E-mail me at [email protected], I'll e-mail you my Recipe W/malting instructions. I won 2nd place at the Santa Cruz County Fair, California, USA.
Catagory 23.

 
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Old 04-08-2011, 02:10 PM   #19
Lcasanova
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Why don't you just post everything on here?
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Old 04-09-2011, 05:17 PM   #20
stevezab
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Mar 2011
Boulder Creek, Ca.
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You malt the buckwheat seed ( sprout the wet seeds in a cool dark location ), then roast the sprouted seeds. I'm in the middle of the process right now. Brewing Buckwheat beer Sunday. Cheers

 
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