Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Malting Buckwheat, Millet, Amaranth and Quinoa
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Old 03-26-2012, 09:01 PM   #11
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Has anyone had any luck with ag without malting the grains and using amylase?

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Old 07-25-2012, 05:30 PM   #12
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I know this is an old post but what the hell...
Millet - Have to use unhulled millet. German or Red. Soak 8-14, rinse2 -3 times a day thereafter in a sprouter, about 3 days total time to fully modified. I've heard you can sprout this in a refrigerator.
Buckwheat - Can use groats or whole grain. same as above only you can soak it for less time and it sprouts faster. about 2.5 days to fully modified.
Sorghum/milo - Whole grain. Same as above.

I have sprouted rice, not sure if there is any value to this for the sake of brewing, but rice likes higher temps, so it take a lot longer at room temp, 4-5 days.

I created sprouters from ziplock reusable tupperware tubs, drilled holes in the side up high for air and poked small holes in the bottom for rinsing/drainage.

I dried in a dehydrator at around 100F for 8-12 hours.

Any idea of the diastatic power of each?
I have heard that Millet is good, Sorghum is best, Buckwheat is fair. Don't know about amaranth, teff or rice.
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Old 01-19-2015, 11:48 PM   #13
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Not to bring up a old thread but any good recipes using quinoa was cooking with it tonight and thought hey why not brew with it maybe lol
nothing better then wrecking your pallet on the first beer, all for the love of hops
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