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Old 01-28-2012, 09:21 AM   #1
jman
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Oct 2008
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I'm trying to come up with a light lager recipe without much sorghum flavor.
i've been thinking about something like this:

44% Sorghum
22% Brown rice syrup
11% Instant rice
11% Flaked corn
7% Maltodextrine
5% Buckwheat, lightly roasted

maybe some Santiam hops and saflager s23, holding at around 55deg.

while ive used sorghum and BRS in the past, i've never really brewed with flaked corn or instant rice in the past. is using the rice and the BRS being redundant? does this have too many things going on? i've got an itch to experiment with some new stuff, so any help is appreciated.

cheers!

 
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Old 01-28-2012, 10:10 AM   #2
JSmith123
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Jan 2012
Edinburgh, Mid Lothian
Posts: 1

You might be able to take some hints from Gluten Free Cookbook Although not specifically for brewing, it may contain some information on possible ingredients you could use.

 
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Old 01-28-2012, 11:03 AM   #3
KevinM
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Sep 2010
Ann Arbor, Michigan
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What are you using to convert the instant rice and the buckwheat?
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Old 01-28-2012, 02:59 PM   #4
jman
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Oct 2008
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Quote:
Originally Posted by KevinM View Post
What are you using to convert the instant rice and the buckwheat?
thats part of what i was wondering, i guess. im not too concerned with the buckwheat, as i'm just using that for a little bit of color/flavor, but obviously i'd want the rice to convert.

 
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Old 01-29-2012, 01:55 AM   #5
jman
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Oct 2008
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does minute rice convert itself? does it look like i'll need to pick up some amalyse? (my local homebrew shop doest carry this)

 
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Old 01-29-2012, 01:24 PM   #6
dorklord
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Mar 2010
La Crosse, Wisconsin
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I don't believe minute rice or flaked corn will convert themselves, I think they need to be mashed with something that will convert them...

You could use honey as another source of sugars...
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Old 01-29-2012, 06:06 PM   #7
mloster
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Jul 2011
Santa Barbara, CA
Posts: 178

Yeah you'd something with the diastatic power of 2-row to convert the rice. Otherwise, they'll add little to no sugars to the wort

 
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Old 02-04-2012, 07:02 PM   #8
jman
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Oct 2008
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ok, so i picked up some amylase and would like to move forward with this. however, i've never used it before and have some questions.

do i mash the corn, rice, and buckwheat (and rice hulls) at about 150 with the amylase? should i hold it at that temp for 2 hours? (i know how to check that conversion is done). then after conversion is complete, i lauter and add my BRS and sorghum?

sorry about these questions. besides a few sorghum extract beers, i've never done anything besides all-grain brewing and have missed out on some of these techniques.

really really appreciate any help thats (been) given. thanks!

 
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Old 02-10-2012, 08:33 PM   #9
highalt3000
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Sep 2011
denver, colorado
Posts: 5

has any one used Spelt for gluten free brewing?

 
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Old 02-10-2012, 08:52 PM   #10
dorklord
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Mar 2010
La Crosse, Wisconsin
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Quote:
Originally Posted by highalt3000 View Post
has any one used Spelt for gluten free brewing?
Spelt is a variety of wheat, and contains gluten (though I understand it is used by people with other wheat intolerances...)
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