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Old 12-20-2006, 09:18 PM   #11
Ol' Grog
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Sep 2006
Chickasha, OK.
Posts: 1,035
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http://www.usatoday.com/money/indust...hum-beer_x.htm

 
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Old 12-24-2006, 01:29 AM   #12
kalTOrak
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Dec 2006
Posts: 3

Quote:
Originally Posted by sugimon
What I would like to know is if anyone has or knows of a recipe for Non-Wheat beer?
My three year old has Celiacs and our pediatrician wants us all to get tested. So I started looking for beer alternatives just in case I too have it. I haven't tried the stuff yet but this place sells malted sorgum. The yeast packs often come with wheat in them as well so you'll have to do some culturing or find some other source of yeast.... how about a Sorgum/Honey Lambic?

If you give it a try be sure to post back... what the SG and OG of sorghum? I plan on buying some soon anyway just to experiment... so if you don't post back I will by the summer. (I'm admittedly a little slack when it comes to promptness!)

Good Luck,
kalTOrak
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Started brewing in 1989.
All-grain kegger.
Liquid Yeast Dependant.
Will mash for food.

 
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Old 08-09-2010, 08:38 AM   #13
rickahyatt
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Jul 2010
Wyoming
Posts: 38

I've been doing this: take 7 or 8 cups of husked millet (Available from grain & feed stores - very cheap!) and make African beer. Do not use unhusked millet.
Soak it for 24 hours, then rinse it every eight hours until it sprouts. Roast the sprouted grain at 170 for an hour, and up the heat until it turns the brown you want it. Boil it and take out the water for your wort and keep adding water to the boil until you have a 5 gal. batch.
Add 5 or 6 cups of sugar, let it cool (Use ice) and add your chosen gluten-free yeast that has foamed in a cup of sugar water when it is all room temp.
Add boiled ginger and/or juniper berry water for those who have arthritis, it helps!
Ferments in about four days, then bottle with priming sugar one tsp. per 18 oz. bottle, and then decant to another bottle before drinking. High in vitamin B and very used on the African Continent.
When so roasted, it is a deep caramel flavor but the added ingredients help. If you can afford the shipping, use sorghum or tapioca syrup instead of sugar. Whatever hops and yeast you choose will also enhance the flavor.
Prosit!

 
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Old 08-09-2010, 05:16 PM   #14
DKershner
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Jul 2009
Bend, OR
Posts: 1,870
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Dead post! Rise from the grave!

We have heavily updated posts on roasting/malting grains.

http://www.homebrewtalk.com/f164/mal...grains-135919/

 
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