This is a gluten-free beer.
Brewed this yesterday:
Grain bill:
2 lbs medium-roasted red rice
2 lbs medium-roasted "forbidden" black rice
1 lb sprouted quinoa, unroasted
8 oz BRS
8 oz D-45 candi syrup
4 oz maltodextrin
Hop schedule:
~1 oz whole-leaf local organic Cascade hops, AA% unknown, at 70 minutes
~1 oz of same hops, at 20 minutes
~1 oz of same hops, at 5 minutes
Steep post-boil for 15 minutes before cooling
Yeast: S-04
Extras: 1/2 whirlfloc tablet at 15 minutes
OG: 1.046
IBUs: unknown
This was attempt #2 with beljica's Promalt enzyme blend, and this one went much better. I actually achieved close to 75% efficiency--the 5 lbs of grain gave me 4 gallons of 1.032 wort, which boiled down to 3 gallons would have been about 1.043. The OG should have been more like 1.051, but I over-diluted the wort with extra water that didn't get boiled off, because I didn't want to lose too much wort to the hops. I ended up with about 1/3 of a gallon of extra wort that wouldn't fit into the fermenter. Oh well.
I'll be writing a blog post on the process, with pics, in the next few days, but suffice to say it was really amazing to watch the mash thin out as the enzymes did their work. What started as a thick, stiff porridge rapidly turned into a thin sweet soup. The only caveat is I had to add extra amylase preparation, because I might have denatured the amylase in the promalt by having excessively-long protein and glucanase rests (30 minutes each) and heating the kettle directly instead of adding boiling water. After an hour rest at 155°F, the wort hadn't sweetened, so I added some EC Kraus "diatase", stirred vigorously and left it for two and a half hours. That did the trick!
Thus, I think a more optimal solution than Promalt would be separate enzyme blends--one for protein, one for beta-glucans, and one for starch--added at the start of each rest. When/if I get a microbrewery going, I'll be sure to pursue the more optimal solution, but for homebrewing purposes this process works perfectly. I'll be trying it again soon with some wild rice and indian corn for my Thanksgiving beer. But before that, I'm re-brewing my classic No-Nonsense Stout, with cherry extract and a few other minor tweaks.
Brewed this yesterday:
Grain bill:
2 lbs medium-roasted red rice
2 lbs medium-roasted "forbidden" black rice
1 lb sprouted quinoa, unroasted
8 oz BRS
8 oz D-45 candi syrup
4 oz maltodextrin
Hop schedule:
~1 oz whole-leaf local organic Cascade hops, AA% unknown, at 70 minutes
~1 oz of same hops, at 20 minutes
~1 oz of same hops, at 5 minutes
Steep post-boil for 15 minutes before cooling
Yeast: S-04
Extras: 1/2 whirlfloc tablet at 15 minutes
OG: 1.046
IBUs: unknown
This was attempt #2 with beljica's Promalt enzyme blend, and this one went much better. I actually achieved close to 75% efficiency--the 5 lbs of grain gave me 4 gallons of 1.032 wort, which boiled down to 3 gallons would have been about 1.043. The OG should have been more like 1.051, but I over-diluted the wort with extra water that didn't get boiled off, because I didn't want to lose too much wort to the hops. I ended up with about 1/3 of a gallon of extra wort that wouldn't fit into the fermenter. Oh well.
I'll be writing a blog post on the process, with pics, in the next few days, but suffice to say it was really amazing to watch the mash thin out as the enzymes did their work. What started as a thick, stiff porridge rapidly turned into a thin sweet soup. The only caveat is I had to add extra amylase preparation, because I might have denatured the amylase in the promalt by having excessively-long protein and glucanase rests (30 minutes each) and heating the kettle directly instead of adding boiling water. After an hour rest at 155°F, the wort hadn't sweetened, so I added some EC Kraus "diatase", stirred vigorously and left it for two and a half hours. That did the trick!
Thus, I think a more optimal solution than Promalt would be separate enzyme blends--one for protein, one for beta-glucans, and one for starch--added at the start of each rest. When/if I get a microbrewery going, I'll be sure to pursue the more optimal solution, but for homebrewing purposes this process works perfectly. I'll be trying it again soon with some wild rice and indian corn for my Thanksgiving beer. But before that, I'm re-brewing my classic No-Nonsense Stout, with cherry extract and a few other minor tweaks.