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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
mdblub
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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
powmonster
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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
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