First GF Brew: Carrot-Rice-Quinoa. It's Drinkable! - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > First GF Brew: Carrot-Rice-Quinoa. It's Drinkable!

Reply
 
Thread Tools
Old 03-26-2012, 04:08 PM   #11
Noontime
 
Noontime's Avatar
Recipes 
 
Feb 2010
Delray Beach, FL
Posts: 200
Liked 4 Times on 4 Posts


Quote:
Originally Posted by igliashon View Post
what if I mash some banana and sweet potato with some cooked grains, strain out the banana/sweet potato mix and cook them, then add back into the mash? Might be a good base for a gluten-free cream ale....
That sounds delicious. Who knows what it will actually turn out like...but it sure sounds good!
__________________
David Noone
Noontime Custom Labels

www.noontimelabels.com

 
Reply With Quote
Old 04-17-2012, 07:46 PM   #12
wherestheyeast
 
wherestheyeast's Avatar
Recipes 
 
Feb 2012
Fort Collins, CO
Posts: 246
Liked 10 Times on 8 Posts


Reviving this.

I'm wanting to brew this for a co-worker with celiac. I bought the book & have the recipe.
Did you buy the kit from Brooklyn? Or just assemble the ingredients yourself? Did you follow the recipe instructions as they spell out in the book?

Thanks.

 
Reply With Quote
Old 04-18-2012, 01:24 AM   #13
ChasidicCalvinist
Recipes 
 
Feb 2012
Hookstown, PA
Posts: 350
Liked 12 Times on 11 Posts


My take on this...I'm planning on doing it Sunday/Monday. A few questions regarding the cinnamon though. In the Brooklyn Brewshop book (which is really good!) they have a lot of recipes with spices and usually just throw those in during the boil, including cinnamon sticks. Should I do the same or do you think I should put it in the primary?

"Carrot Cake Ale"
3lbs carrots, peeled and grated
1.5lbs uncooked basmati rice
2 1/4 lbs red quinoa
2 lbs honey

mash grains and veggies, sparge, then boil
.3 oz Columbus (full boil)
1.5 oz Cascade hops (divided into 1/5th and added every 15 minutes)
1/2 cup of raisins (full boil)
4 oz maltodextrine
2lb honey at flameout
cinnamon stick--when?

some kind of yeast.
__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

http://acts2815.wordpress.com

 
Reply With Quote
Old 04-18-2012, 01:30 AM   #14
sly333332003
Recipes 
 
Apr 2011
St. Louis, Missouri
Posts: 31
Liked 1 Times on 1 Posts


What book on google books?

 
Reply With Quote
Old 04-18-2012, 02:12 AM   #15
LoneWolfPR
Recipes 
 
Oct 2010
Indianapolis, IN
Posts: 258
Liked 3 Times on 2 Posts


Quote:
Originally Posted by mloster View Post
To increase body, I'd add maltodextrin. That's a quick fix, but usually I prefer to include some malted GF grains, which doing is a task in and of itself.
This could be problematic with some folks who have celiac. I know a girl that has pretty severe celiac, and can't eat potato chips because most brands use maltodextrin.
__________________
In the Keg: Nothing Currently
In Secondary: Nothing Currently
In Bottles:Oblivion RIS, EdWort's Apfelwein
In Primary: Nothing Currently
On Deck: Nothing Currently

 
Reply With Quote
Old 04-18-2012, 03:11 AM   #16
KevinM
Recipes 
 
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts


That's surprising since maltodextrin is generally gluten free, particularly when it's being sourced from corn. (Always chances of cross contamination and in Europe it can be sourced from wheat.)
__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

 
Reply With Quote
Old 04-18-2012, 05:09 AM   #17
wherestheyeast
 
wherestheyeast's Avatar
Recipes 
 
Feb 2012
Fort Collins, CO
Posts: 246
Liked 10 Times on 8 Posts


Quote:
Originally Posted by ChasidicCalvinist View Post
My take on this...I'm planning on doing it Sunday/Monday. A few questions regarding the cinnamon though. In the Brooklyn Brewshop book (which is really good!) they have a lot of recipes with spices and usually just throw those in during the boil, including cinnamon sticks. Should I do the same or do you think I should put it in the primary?

"Carrot Cake Ale"
3lbs carrots, peeled and grated
1.5lbs uncooked basmati rice
2 1/4 lbs red quinoa
2 lbs honey

mash grains and veggies, sparge, then boil
.3 oz Columbus (full boil)
1.5 oz Cascade hops (divided into 1/5th and added every 15 minutes)
1/2 cup of raisins (full boil)
4 oz maltodextrine
2lb honey at flameout
cinnamon stick--when?

some kind of yeast.
Did you create this recipe? What size batch? The book's recipe is a bit different.

 
Reply With Quote
Old 04-18-2012, 05:11 AM   #18
wherestheyeast
 
wherestheyeast's Avatar
Recipes 
 
Feb 2012
Fort Collins, CO
Posts: 246
Liked 10 Times on 8 Posts


Quote:
Originally Posted by sly333332003 View Post
What book on google books?
Brooklyn Brew Shop's Beer Making Book.

 
Reply With Quote
Old 04-18-2012, 01:25 PM   #19
LoneWolfPR
Recipes 
 
Oct 2010
Indianapolis, IN
Posts: 258
Liked 3 Times on 2 Posts


Quote:
Originally Posted by KevinM View Post
That's surprising since maltodextrin is generally gluten free, particularly when it's being sourced from corn. (Always chances of cross contamination and in Europe it can be sourced from wheat.)
Maybe something else in it than gluten too then. Celiac can cause a number food sensitivities in addtion to gluten intolerance.
__________________
In the Keg: Nothing Currently
In Secondary: Nothing Currently
In Bottles:Oblivion RIS, EdWort's Apfelwein
In Primary: Nothing Currently
On Deck: Nothing Currently

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Quinoa Pale Ale DirtbagHB Gluten Free Brewing 73 06-24-2012 05:42 PM
Another Quinoa Pale Ale mloster Gluten Free Brewing 16 02-02-2012 12:11 AM
Quinoa Pilsner mloster Gluten Free Brewing 30 08-13-2011 09:59 PM
Flaked Quinoa spaced Gluten Free Brewing 9 05-24-2011 06:41 PM
Holy Quinoa dorklord Gluten Free Brewing 13 03-30-2011 07:42 PM


Forum Jump