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Old 05-01-2011, 06:31 PM   #21
mcbethenstein's Avatar
Mar 2011
Waukesha, WI
Posts: 718
Liked 51 Times on 38 Posts

Originally Posted by Buckwheats
Your buckwheat looks great! I would dry it now.
I also used bob reds mill rolled oats for my stout. The oat flavor did come through, I just had the oily problem.
Thanks, I ended up going to 48 hours before drying. I took photos along the way. Batch 3 is "kilning" in the oven right now. Took 6 hours for the first batch at 170. And only 3.5 hours for batch 2 to dry completely. What a difference a day makes. (I started kilning batch 1 after only 6-7 hours of drying time on the towels with a fan, batch 2 had 24 hours drying time)
I got about 30% of my millet to sprout before I called it quits and laid that out to dry. I am erring on the side of super cautious when it comes to mold. I figure the well malted buckwheat and added enzymes will make up for my under converted millet.
When I finish my malting and roasting I'll post a photo story. I think I'll title the thread "Adventures in Malting - A photo diary"

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Old 01-01-2015, 07:08 PM   #22
Jan 2015
Posts: 1

So, I've resigned myself to buying malted GF grains rather than sprouting myself. I figured out how to sprout millet successfully, but given the work I have to put in to keep buggies out and the numbers of failures due to buggies I couldn't keep out I've decided to order it in 50lb. bags from CMC.
That being said, I get crystal malt from them. I wonder how it would taste toasted up to 250 L? I would think the sugars would further caramelize and be tasty.
I'd say a 200C oven for two hours.
Or you could cheat and order chocolate malt from them. 😉

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