Originally Posted by andrewdell19
Can you explain "basic mash infusion with alpha amylase"... I am relatively new to brewing (about 15 GF beers). Sorry if that is a dumb question.
Not a dumb question at all. I'm fairly new to brewing beer myself. Been mucking about with wine/cider etc... for years but only recently got the malt bug. So I'm sure someone will give a better explanation than I, but here goes;
Here's a link that might explain it
Adding a measured amount of heated to a target temp(called an infusion) and add to your milled grains. This will bring the mash up to a certain temp. This will allow the enzymes in the malt to break down the starches into sugars which the yeast can consume. Since you are dealing with GF grains they may or may not have sufficient diastatic power(which is the case if you didn't malt the GF grains or even if you malted them if you roasted them at high temps) you can add alpha amylase(an enzyme) to do the converting in place of what you would have had if you were using a traditional base malt.
My reason for suggesting it is that if you are steeping your crushed GF grains for an hour you are already doing 90% of the work of a mini mash anyways, so you might as well do the rest of it and get a little bit more out of your grains.