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View Poll Results: How much would you pay for real GF malt?
$1-2/lb - Not more than barley costs 16 40.00%
$3-4/lb 17 42.50%
$5+/lb 0 0%
The price would be mostly irrelevent to me. 7 17.50%
Voters: 40. You may not vote on this poll

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Old 09-17-2012, 01:42 PM   #11
ChasidicCalvinist
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Feb 2012
Hookstown, PA
Posts: 350
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Quote:
Originally Posted by dwarven_stout View Post
I don't see malted amaranth being commercially feasible. I might be off base here, but those are some tiny seeds to be fussing about with.
You got that right. I bought 4lbs of amaranth, used 3 of them and I don't know what to do with the last pound. What a PITA those little guys were!
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Old 09-17-2012, 05:51 PM   #12
BBBF
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Aug 2008
Chicago
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Quote:
Originally Posted by dwarven_stout View Post
I don't see malted amaranth being commercially feasible. I might be off base here, but those are some tiny seeds to be fussing about with.
Teff is even smaller and CO Malting has done that.

 
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Old 09-18-2012, 10:49 PM   #13
muench1
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Jan 2012
Santa Cruz, CA
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Quote:
Originally Posted by BBBF View Post
Teff is even smaller and CO Malting has done that.
Yeah I talked to Jason about that. He really doesn't know how it'll turn out or how worthwhile it'll be.
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Old 09-22-2012, 02:45 PM   #14
pintail78
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Jan 2011
carlsbad, california
Posts: 35

The base malt isnt the problem, sorghum extract is a great base. Its the accessory malts you want. With the ability to add 1 or 2 #'s of crystal, black malt etc makes all the difference. I just posted some comments about this under the recent clarity ferm post. Have a look.

 
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Old 09-22-2012, 05:37 PM   #15
igliashon
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Feb 2012
Oakland, CA
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Yeah, specialty malts would definitely be more worthwhile, I think. Just having a range of caramel/crystal malts would be fantastic, as these are difficult to make at home. For the gluten-free homebrew market, I think crystal malt's the way to go, since the conversion is already taken care of and you can just steep the grains.

 
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Old 09-23-2012, 04:43 AM   #16
dwarven_stout
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Apr 2009
Boise, ID
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Quote:
Originally Posted by pintail78 View Post
The base malt isnt the problem, sorghum extract is a great base.
As long as you don't mind the taste.
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Old 09-23-2012, 10:52 PM   #17
pintail78
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Jan 2011
carlsbad, california
Posts: 35

Its not the sorghum that gives it that metallic taste, its the yeast not having enough nutrients. Add some DAP Di-ammonium Phosphate and ferment it at the correct temp and it will be good. Its a bit dryer than Barley Malt, but with a few adjuncts its quite good, the darker beers are on par with non GF beers.

 
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Old 09-23-2012, 11:30 PM   #18
igliashon
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Feb 2012
Oakland, CA
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DAP really makes the metallic flavor go away? But I thought the main reason to use sorghum is because it's high in FAN (which is all DAP adds, in terms of yeast nutrients)? And why don't rice-based beers have that twang, considering that rice is even lower in FAN than sorghum?

Another (questionable) explanation I heard was that sorghum is really high in iron, but that also doesn't make sense, because molasses is really high in iron and does not add a twang, either.

 
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Old 09-24-2012, 03:34 AM   #19
DarkBrood
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Aug 2010
Manchester, NH
Posts: 362
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Quote:
Originally Posted by ChasidicCalvinist View Post
I am far more interested in a greater availability of gluten free LME and DME than I am in using malted grains.
Northern Brewer (http://www.northernbrewer.com/shop/n...hum-syrup.html) has used their sales volumes to influence Briess into packaging some specialty LMEs for them recently, including Organic LME, Rye LME, (most recently) Marris Otter LME, and yes: Sorghum LME (see link above).

Standard GF alternatives to specialty barley malts are mostly easily handled - they just need more research/documentation into how much and in what combinations will approximate particular specialty malts. Molasses, treacle, and GF chocolates can give "roasty" flavors. Caramel syrups or caramelizing your own sugars can approximate crystal malts. The tough zone is the "toasty" flavors (such as those from Biscuit, Vienna, Munich, Aromatic, etc. malts) - the fact is that the gluten in breads and grains is fairly important for the development of the Maillard "toasty" flavors. A proportioned mix of the previously mentioned roasty/caramel additives can be the solution - but would require a fair amount of trial-and-error.
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Old 09-24-2012, 09:30 AM   #20
muench1
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Jan 2012
Santa Cruz, CA
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Quote:
Originally Posted by DarkBrood View Post
Northern Brewer (http://www.northernbrewer.com/shop/n...hum-syrup.html) has used their sales volumes to influence Briess into packaging some specialty LMEs for them recently, including Organic LME, Rye LME, (most recently) Marris Otter LME, and yes: Sorghum LME (see link above).
Mostly for people who turn up these threads while searching for info, I'd like to point out that that product is NOT malt extract. It is sorghum extract, from unmalted grain. Malt extract is concentrated wort. Currently the only source for consumer GF malt extract are the bard's tale extract kits.
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Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot

 
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