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Old 02-03-2007, 09:35 PM   #1
njaxx
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Feb 2007
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Hi,

I have been brewing beer for 20 years, mostly from whole grain malt. I have malted a lot of barley and wheat and LOVE beer. I just found out that I have a medical condition in which Gluten causes inflammation problems so....no more good old barley or wheat homebrew.

I am just getting ramped up to brew some sorghum (milo) based homebrew. I am going to malt some milo and use it to brew with if I cannot find any to purchase.

I would very much appreciate help with the following:

1. How long do you let the sprout get on sorghum grain during malting?

2. What are the mashing temperatures for sorghum malt?

3. How much sorghum malt per gallon of beer?

4. Can you buy sorghum malt anywhere?

Thank you very much!

Roger



 
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Old 02-03-2007, 11:52 PM   #2
jcarson83
 
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Jun 2006
Springfield, MO
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You might find the Jan 18 episode of Basic Brewing Radio helpful. I haven't listened to it yet but its all about gluten free brewing.

http://www.basicbrewing.com/radio/



 
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Old 02-04-2007, 12:32 AM   #3
runhard
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Apr 2006
Buda, TX
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Graham Sanders and Ian the Cellarman have recipes on their website. I also know they're in close contact with a gentleman that is a maltster of millet, sorghum, buckwheat, and something else. Shoot those two crazy Aussie's an email and I'm certain they'll be able to help you out. http://oz.craftbrewer.org/ I also listened to an episode of their podcast where they tasted a couple of different gluten-free beers that Celiac's can enjoy.

 
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Old 02-20-2007, 03:46 PM   #4
njaxx
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Feb 2007
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Thank you for you responses. I found the information I was looking for.

Best Regards,
Roger

 
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