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Old 01-29-2009, 05:06 PM   #11
PSmurf78
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Hey everyone,
I got an PM asking for an update and I thought I should post up.

My buddy really liked it. I didn't get the color that I wanted though. With the color and mouth feel, I would say it ended up being more in the barley wine style (without the barley). I think the ABV ended up between 8 and 9%.

If I could do it again, I think I would have been more aggressive on the hop schedule. There wasn't hardly any hop aroma in the finished product and I've found that I like to have a bit of the hop smell.

I would also like to try this again, cutting back a bit on the quiona and adding millet. There's got to be a way to get the dark color that's more approriate for a stout, but I think that would take some experimenting. Also, when roasting/toasting the grains, next time I'm going to do it on the grill outside vs inside. The wife didn't care for the smell
(and that's probably an understatement).

Anyways, it was a fun little experiement, and I will likely try again. My buddy said he'd pay me to do it again, which isn't a bad thing

btw, Gluten, your box is full

EDIT: Oh, and btw, Revvy, I just saw your repy up above. The pkg's of Notty that I had said Gluten Free on them, so I assumed they were okay. That's interesting though about how their growth is handled. I'm wondering if it was truely GF or almost GF.



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Old 01-30-2009, 06:59 AM   #12
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Interesting. My sister is allergic to Gluten and can't have beer anymore because of it. Once I learn more about all this I'll make her a batch. Thanks to everyone for the info.


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Old 01-30-2009, 07:14 AM   #13
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Sounds like a good beer.
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Old 01-30-2009, 05:58 PM   #14
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What exactly did you do with the grains? Did you malt them or just take the grain and toast it?
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Old 01-30-2009, 07:28 PM   #15
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Quote:
Originally Posted by thejazzer View Post
What exactly did you do with the grains? Did you malt them or just take the grain and toast it?
I just tasted them. I already had enough malt equivlent since I was doing a half batch (3 gallons), but using 6 lbs of sorghum. The grains where more for texture and some flavor vs adding more fermentables.
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Old 02-01-2009, 01:03 AM   #16
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I just found this gluten free beer recipe and procedure.

It's useful for me as I can find Quinoa readily, it's not that I need a gluten free beer. However it details the procedure with things to look out for concerning the difference between processing these types of grains and barley malt, such as the lower diastatic power of the grains and thus the difficulty of adjuncts.

http://www.sillyyak.com.au/gfb/index.html

Hope someone can make use of it.



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