mloster
Well-Known Member
Off of Dirtbag's original post about a quinoa pale ale, I was inspired. Here's what I brewed today. I'll let you know how it comes out. I used home malted grains, 1/3 pale, 1/3 lightly roasted, 1/3 medium roasted.
Something weird happened though. Only about 1/3 of the wort in the primary cleared and the bottom 2/3 remained sludgy, never clearing.
I wonder if a special mash rest is needed to break down Quinoa properly. I'm thinking about how a beta glucan rest can help break down Rye mashes. I wonder if there is a certain rest that could break down the quinoa better. Seems odd that it made sludge though.
edit: I consulted "Google" and found a recipe where the brewer states the Quinoa should be cooked prior to adding to the mash. I've also seen some recipes that don't say to pre-cook the Quinoa so I'm not sure if this is the missing link or not.
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