We've been experimenting with all grain gluten free recipes, having the most success with quinoa, but having a lot of problems along the way. We decided to go back to basics and try to construct a decent 'base' to build off of. Our most recent batch has been just that, and I offer it here to you as a good base to build a decent Pale Ale off of. Input and suggestions always appreciated!
5lb Quinoa (sprouted over 3-4 days, dried, then lightly toasted)
3lb Instant Rice
Mash Quinoa and Instant Rice for 60 mins at 150-153F. We used 1.4 quarts water per lb of grain, and added 1.5tbsp Amylase Enzyme. Sparge.
.25oz Centennial (9.2AA) @60mins
.25oz Centennial (9.2AA) @45mins
.25oz Cascade (6.2AA) @45mins
.25oz Cascade (6.2AA) @30mins
.25oz Cascade (6.2AA) @15mins
1lb Dememera Sugar @10mins
4oz Maltodextrin @10mins
.5 Whirlfloc tablet @10mins
Safale US-05 Dry Yeast
Came out a nice pale ale colour, smooth to drink, taste like bread crumbs, little to no hop flavour, mild hop aroma.
As I said, this isn't a finished product, but a good base to build off of. We're now going to experiment with Toasted Buckwheat, Candi Syrup, increasing IBU's, and using different hops ...
"Beer makes you feel the way you ought to feel without beer."