glutarded-chris
Well-Known Member
Rye is not a gluten free grain
The conventional schedule has the gelatinization rest toward the start of the mash schedule and it looks like this schedule has it at the end. I think you want the gelatinization rest to break up the longer chains first so that the enzymes like diatase can do their job. A shorter gelatinization rest at high temp reduces the risk of extracting off flavors from the husk. With termamyl or equivalent, it seems people are having success with a variety of schedules. You might try your 168F rest for 15 to 30 min toward the beginning and then leave it at a lower temp for a longer conversion rest with something like diatase.
Rye is not a gluten free grain
Crap.... sorry, I stumbled into the wrong group. Wonder if maybe lactose would help instead then.
Don't Caramillet, Goldfinch, crystal fall into the dextrin category?
Let me summarize and add to the correct information given here on the various malts in question.
As Yooper Brew says, "dextrine malt" is a generic term for malts that increase final gravity, body and foam stability in beer. This is supposely done through the malts having a higher dextrine content which is questionable. Two examples of this are CaraPils, a Briess product and Carafoam, a Weyermann product. These malts are designed to add little flavor and color to the finished beer and mainly affect body and foam stability.
"Caramel malt" and "Crystal malt" are two terms that are often uses to refer to malts of higher color ( greater than 10 L) where the sugars have been caramelized. The British are more likely to use the term "crystal" as they produce carmelized malts that have a crystalline endosperm in the finished malt. To get this uniform crystalline endosperm, the carmelized malt must be produced in a roaster where the malt is moistened, stewed and then roasted and dried to get true carmelization and crytallinity. However, some "carmel" malts are made on a kiln by moistening the malt and attempting to get carmelization at high kiln temperatures. The problem with the kiln versus the roaster, the kiln has more air movement at high heat and only a small portion of the malt crystalizes. Most of the kernels of kilned carmel malts have a meally endosperms, like Munich malt. There is nothing wrong with this except it has a slightly different flavor from crystalline caramel malts made in a roaster.
So, even though the term "cara" is used in both "Carafoam" and "CaraPils", these dextrine malts should not be confused with caramel malts. Why have the maltsters used the term "Cara" in these products? It could be they use a roaster in producing these malts without the carmelization process, but I can not confirm this.
Dr Malt
Funny you should post this. I was pretty excited to find a millet crystal 60L malt to help get me to the desired color. The website said they had plenty in stock, however, they called me today to say they're actually out and then tried to convince me to take chocolate malt instead. Thanks, but no thanks.I just went on Boulder Fermentation Supply's website and I have to say that is one of the worst online store websites I have seen to date. You can't even tell what quantities they are providing. Their site is so bad I think I would have to call or email them to be sure what I was getting.
Ok, the head retention thing is really frustrating me. I've found that increased buckwheat and Caramillet do help with body, but the head retention is still garbage. My beers pour a good head and then it just disappears. The only time I seem to get decent retention is when they've been in the bottle for 6 weeks. I was hoping treating my water would help, but no dice.
Do your beers have a good head?
I've read that possibly the protein rest or the low boil on the Grainfather could be the problem. Grainfather guys, are your beers retaining head?
Any advice appreciated...
Skleice,
I am an extract brewer and until recently all my brews suffered from poor head retention. I have easily solved that problem and now my beers have awesome head that lasts to the last sip and leaves beautiful lace down the glass.
Everyone here is correct in suggesting that buckwheat could be the solution. Actually, i am using Kasha, toasted buckwheat groats, but I am confident raw buckwheat groats will also do the job as I have used them successfully.
All i do is follow the Groundbreaker recipe here that Wes1 posted.
https://www.groundbreakerbrewing.co...-brewing-releases-gluten-free-homebrew-recipe
I steep in one pound of Kasha in a bag in my brew kettle with my water (say 5.5 gallons) starting from no flame and removing when water temp hits 160 degrees. This technique has been an awesome find for me. I think you should leave the buckwheat out of your mash and give this a shot...or I guess you could always double up on the buckwheat. Maybe the enzymes are effecting the buckwheat somehow or maybe its something in your water composition. If I have some time I can post some time laps pics of my most recent brew...although I tend to finish them rather quickly.
I am certain this head retention is a result of the kasha and not some other ingredient or factor and I no longer use any maltodextrin.
Good luck, I think this will do it for you.
This won't be super helpful but I want to mention that I just kegged my beer for the first time, and the difference in head retention is astounding.
It was just a simple IPA with 10 lbs pale millet, 3 lbs biscuit rice, and 2 lbs buckwheat. That's the same amount of buckwheat I've been using for several batches, and none have had retention like this. And I'm not just talking about a lot of foam that can happen from a keg, but it actually sticks around longer than from the bottle. Maybe this is already well known but I don't understand the science behind it.
That being said, it could still be something else. I'll know for sure after I keg more batches.
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