So I'm thinking of trying to do a GF hoppy cream ale for some friends, one of whom is off the gluten. I haven't been perfectly happy with any of the recipes I've found so far, but that's okay, for the most part I have been pretty successful crafting my own recipes using Beersmith and consulting other recipes as a general guide, despite being an abject n00b.
I think I would like to use some flaked corn, to stay more true to the original style. My understanding is that I can mash it by itself, much in the same way that I might do a partial mash recipe, by using amylase. I've found many people talking about doing this, but I have been unable to find specifics. (Pardon me if I wasn't diligent enough in the search; I really did make a good faith effort to find the answer myself, but unfortunately most of the hits are about using amylase in the fermenter to improve attenuation)
For example, how much amylase, how much water per pound of flaked corn, at what temperature, and for how long? Also, I saw one person mention that they needed to lower the pH of their mash water as well...?
So can someone walk me through this step-by-step? My guess would be: 1 gallon water for every 2-3 lbs of flaked corn, at a temp of ~150F, for about 90 minutes, then drain and sparge. No idea how much amylase, or how/if/how much I should lower the pH though...
Any help?
I think I would like to use some flaked corn, to stay more true to the original style. My understanding is that I can mash it by itself, much in the same way that I might do a partial mash recipe, by using amylase. I've found many people talking about doing this, but I have been unable to find specifics. (Pardon me if I wasn't diligent enough in the search; I really did make a good faith effort to find the answer myself, but unfortunately most of the hits are about using amylase in the fermenter to improve attenuation)
For example, how much amylase, how much water per pound of flaked corn, at what temperature, and for how long? Also, I saw one person mention that they needed to lower the pH of their mash water as well...?
So can someone walk me through this step-by-step? My guess would be: 1 gallon water for every 2-3 lbs of flaked corn, at a temp of ~150F, for about 90 minutes, then drain and sparge. No idea how much amylase, or how/if/how much I should lower the pH though...
Any help?