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Old 07-10-2010, 07:03 AM   #1
DirtbagHB
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Apr 2010
Pocatello, ID, Idaho
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i just cracked the 1st

bottle of my home malt quinoa pale ale.

i looks like beer. it smells like beer. it has head like beer.

 
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Old 07-10-2010, 02:26 PM   #2
sea2summit3
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Oct 2008
Reno, NV
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100% quinoa, or did you use barley as well?
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Old 07-10-2010, 03:00 PM   #3
KMOX
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May 2007
College Station, TX
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Um, recipe please?

 
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Old 07-10-2010, 03:46 PM   #4
frazier
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Quote:
Originally Posted by DirtbagHomebrew View Post
it looks like beer. it smells like beer. it has head like beer.
You've left something out.
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Old 07-10-2010, 06:28 PM   #5
Noontime
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Feb 2010
Delray Beach, FL
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I too am looking forward to hearing about the actual taste. I'm guessing it was left out for a reason?

It does look pretty!
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Old 07-10-2010, 07:38 PM   #6
DirtbagHB
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Apr 2010
Pocatello, ID, Idaho
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ok so heres my recipe:

8# white quinoa total, home malted, toasted 6# to a caramel color in oven @ 300 stirring every 5 minutes for ~1.5-2 hours. 2# left as pale malt. i mashed this with 3.5 gal of water with a strike of 150F, added amalyse enzymes and left it for 1hour. raised temp with 1 gal of water with a strike temp of 180 and left it for another hour. sparged. ect
3#clover honey @ 60
4oz maltodextrin @ 60
.25# rice syrup solids
1 tsp irish moss at 15
2oz domestice cluster @ 60
1.5 oz domestic sterling @ 30
1.0 oz domestic sterling @ 15

i am lazy and dont usually record gravities. so i cant give any of that.

the beer its self, is very clean and smooth. and it drinks really easy. the quinoa is hard to describe. and ill try again tonight when i crack open another one. but this beer reminds me of something like in between sierra nevada and stone ipa

 
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Old 08-05-2010, 05:23 PM   #7
PuckX
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Jan 2009
Lake Stevens
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How much amalyse did you use? I have coworker who developed an allergy to gluten and she really misses good beer. This seems intriguing to me and would like to attempt your recipe.
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Old 08-05-2010, 05:31 PM   #8
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Did you crack these, or grind them to a flour at all?
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Old 08-05-2010, 07:49 PM   #9
aggieotis
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Oct 2009
Austin, TX
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Couple of questions, since the times I've made quinoa I ran into these issues:
1. Isn't roasting anything above 180F going to destroy any of the enzymes for conversion?
2. The #2 grain you did mash, per lcasanova, did you grind it in any way?
3. How did you prevent it from being like oatmeal?
4. Did you have trouble rinsing the grain after the mash because of a stuck sparge?
5. Taste...how'd it do?

Personally I really like quinoa in beer, and yours looks perfect, would just love to know more.

 
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Old 09-07-2010, 05:27 PM   #10
zman
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BUMP...I would like to hear more about it as well
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