I used the Amylase to help aid in converting the starches from buckwheat, quinoa and rice into malt sugars. Highly recommended for Gluten Free Brewing as the water-grain ratio is pretty low, very low in fact using my mash tun as it became a mush tun with the rice flakes clogging it...Major pain in da ___! lessoned learned always use the socks when brewing with these ingredients.
I used the Incan Red Organic Quinoa right out of the box. I chose red to help with the color. I threw it straight into the mash tun, it has great flavor.
My whole goal is get away from the Sorghum which appears to be the easiest way to brew gluten free but has a nasty plasticy after taste that needs ot be masked some how.
I will definitely post an update after conditioning this beer.
Sober is just another word for Thirsty