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DKershner: To my knowledge, Sake is made with enzymes (alpha-amylase and glucoamylase) derived from a type of Aspergillus. But you're right; they don't use rice malts at all. But I don't want Sake ;) ! I was thinking of using short grain sushi rice and red (or brown) rice for roasting. I...

I'm going for 50-70% BRS, maybe 20-30% toasted rice (for color and flavor) and 10% sushi rice in order to obtain a purer 'rice taste'. Is the unmodified sushi rice too much, in the sense that it will add much haze without providing much? I could also try to mash it with added enzymes; I don't...

Hi all, I am attempting to brew a rice beer, which would showcase the following features: - Full-body (ideally without adding Maltodextrin) - prominent hopps profile, perhaps less than an IPA - brown or amber color - strong taste, not too starchy, not too sweet, not too weird! - notes of...

I find brown rice syrup gives a faint 'boiled grain' and mild butterscotch taste, and a more persistent mouthfeel than dextrose. Brown rice syrup has a little bit of non-fermentables that will contribute to the body of your beer. Though, I don't know if you are looking for a crisp clear and...

Hi Riddei, Are you not using any grain at all, just to add taste? I'm no expert, but your recipe sounds more like a nice hopped mead rather than beer. Plus, instead of 'burning' your honey, why not add a bit of toasted gluten free grain for color and taste (i.e. flaked oats, quinoa, amaranth...

Very interesting... This calls for an experiment!

- yes, your edit is exactly what I want to know; if roasting complex starches makes any difference versus roasting partially converted starches. Anyone?

LCasanova: interesting post. My black rice was malted, then roasted, and cracked. It was a complete failure... I did a little experiment yesterday: I compared worts from roasted white quinoa, roasted black quinoa and roasted red quinoa. The darkest wort came from... white quinoa! (All...

DKershner: I’ve heard from colleagues who have successfully brewed from malted quinoa without added enzymes or malt. I do not have any experience in beer making, I am therefore unable to assess diastatic power from malted quinoa. This reference has been cited many times, but I do not...

Hi all, I've read conflicting opinions on this topic: the use of roasted malts as the ONLY grain used in all-grain brewing. Is that possible? Malted quinoa, for instance, seems to contain enough protease and amylase for conversion. But if these grains are roasted, wouldn't that destroy the...

Well... My first homebrew ever--- a Guinness-like gluten-free stout--- is a success! It doesn't resemble Guinness at all, but it's pretty darn good (yes, I realize this sounds cocky). Thank you all for your input. I used as 'base malt' black sulfur-free molasses, brown rice syrup, dark maple...

Actually, you can darken any syrup (much like making a caramel) by heating it in a saucepan under high heat (and watching it very closely... because syrups can darken within seconds when it gets going). The problem is introducing off-flavors or bitter flavors with 'impure' syrups. The other...

Basically, I’m trying to imitate the chemistry and taste of Barley Malt. I was told that Barley Malt contains mostly maltose and little glucose, which is why brown rice syrup seems like a good choice. However, some have posted that BRS has little taste. As for Sorghum, I’ve read a lot of posts...

Hi all, I'm attempting to brew GF Guinness-style stout (my first attempt...). I do not have access to Sorghum syrup, and I don't even know what it tastes like once fermented. Can anyone help me as to which syrups would give the best (i.e. non-weird!) results, and in which proportion...