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Old 05-15-2013, 03:54 PM   #11
BrewCanuck's Avatar
Sep 2012
Windsor, Ontario
Posts: 145
Liked 1 Times on 1 Posts

I know it's a little crazy but here is how I went about it and I started in about September last year:

Started by reading John Palmer's book How to Brew. He has the first edition available for free on his website. My goal here was to understand the process and chemistry behind brewing.

Next step was reading every thread in this forum, starting at the oldest ones. It gave me a great perspective on what's been tried and what has been successful and a huge number of recipes with actual numbers for bathc volumes, OG, FG and IBUs.

In between the threads I started looking at the sites reference in the threads outside of HBT. This included some techinical papers describing mashing GF grains, malting of Sorghum in Africa, alternate sources for alpha & beta amylase, and so on.

Then I bought Beersmith and started building up the recipes from the forum in Beersmith. This helped me get a sense for what actual conversions to expect, the ppg values for various gluten free grains and alternate sugars and such. If I could build out a recipe and get the same calculated OG and FG as people did, then I knew I was in the ball park.

Finally I looked around my area to figure out what resources I had available. For me Sorghum syrup is a pipe dream (it would cast me hundreds of dollars to ship enough here from North America) but rice syrup is easy to get and so are a number of certified GF grains (Millet, Buckwheat, Amaranth, Quinoa, Puffed Amaranth, Flaked Millet, Puffed Quinoa). I used a nutrition site to estimate the possible sugars from these grains, assuming the sugar value in the case that I use it as an adjunct and the total carb value for when I use it as a grain and convert with enzyme.

Since then I've been brewing roughly about twice a month, ranging from 4L to 15L batches (1gal to 4gal). The funny part is I'm still using my Martha Stewart 2gal stock pot as my brew kettle, so just about everything is a partial boil, but I've made some good brew.

Oh, recently I started watching Brewing TV on You Tube, very awesome!!

Like I said, I'm a bit cazy in that if I'm getting into a hobby I can't go part way. I need to delve deep and understand the why before I do something (hence the in depth reading) but it helps me to produce successful results that encourages me to keep going. So far I've had one disappointing batch (Chocolaty Vanilla Ale) that basically tastes like watery cider, but I know the problems and can fix it next time.

After all that, welcome to the obsession!!
Pipeline is dry until that stupid ship arrives

All Gluten Free

Blog: Thirsty Engineer

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