This is my idea for an all grain GF and would appreciate any advice you might give as I am pretty new to home brewing
This is for a 1 1/2 gallon batch as some of the ingredients are pretty expensive I prefer to do this as a micro brew. I am using BIAB method so rice hulls are not really needed.
4.5 lbs millet malt
.25 crystal millet
.25 quinoa malt
.25 toasted buckwheat gelintinized
.25 toasted oat flakes gelintinized
1 lb Medium Chestnut chips pre done 24 hours at 122 added to Wort at flameout
2.5 oz maltodextros last 10 min of boil
1/4 tsp whirlfloc last 10 min of boil
.2 oz Centinnal @ 60 min
.2 oz casscade @ 15 min
.5 oz casscade @ flame out
Yeast Safale S-05 or your choice, adjust fermenting temp if using something else
Estimated IBU 32
1.5 gallons boil off and grain absorbtion
Prepare Chestnut chips with 1 gallon water at 122 for 24 hours then boil down to 1/2 gallons then cool decotion in fridge
gelentinize Buckwheat and Oat flakes @ 140 with 1.75 gallons of water for 1 hour before adding to mesh
Wort heat to 170 degrees and add to grains in tun 60 miniutes then test with Iodine (I think the millet malt has enough diostatic power to convert the grains but this is my first time using it so not really sure)
If Iodine tests positive then test temperature and remove 1 quart, heat enough so when added back to wort you get 155 degrees and rest another hour
Test again and repeat if neccessary.
Sparge with 3 quarts @ 170 for 10 minutes
Do 60 miniutes boil adding hops, whirlflock and Maltodex to schedual
at end of boil add cold chestnut decotion and cool then add to fermentor
airate and add yeast
fermints at 60 for 3 days then increse to 65 for 4 days
Cold crash for 2 days with gelatin
Then put in secondary and ferment at 60 for 2 weeks
if cloudy cold condition 1 week with bentonite
Bottle condition for a month or more.
My best guess is OG between 1.05 - 1.06 and FG at about 1.01
From past experience I have found that it takes about 3 weeks in the fermenter to eliminated off odors and helps with off flavors. As I expect these grains to produce a cloudy brew, I have found I generally get better results using a secondary and an additional week of cold conditioning with bentonite.
Millet malt obtained from Grouse Malting and Roasting Company Price was very good under $3 per pound with shipping. From what I have been able to determine, it takes about 1.7 lbs of Millet Malt to equal about a pound of 2 row.
Crystal Malt, will crystalize the malt myself
Quinoa Malt - Used Sprouted Quinoa from Whole Foods, very expensive stuff, they had a grain crusher that I used but Quinoa is hard to properly crush due to its small size, I expect the efficiency to be a bit low on this. I doubt I will use much Quinoa in the future
Medium Chestnut chips from Chestnut Trails - fairly expensive but looking at the price of chestnuts I could not do better if I made my own, nuts are a pricey ingredient, no way around that.
From what I understand, Millet, Quinoa and Buckwheat do not add much body to the beer, The Buckwheat should add some head retention. The Chestnut Chips should add some barley, malty flavor. And the Toasted Oat flakes should add some body and mouth feel along with a bit of nutty flavor. Without the Maltodex I think it will likely have poor head and be watery. I figure it will come out a lot like a wheat beer but with some strange flavors so I think the IBU needs to be at least 30 to offset this a bit. I am not sure what the best hops to use are and a higher IBU might be better making it closer to an IPA.
Note: I tried contacting the Colorado Malting company about purchasing some of their malts but after a couple of attempts where they never responded I have given up on them. Grouse Malting and Brewing Company has been very responsive with decent pricing.
This is for a 1 1/2 gallon batch as some of the ingredients are pretty expensive I prefer to do this as a micro brew. I am using BIAB method so rice hulls are not really needed.
4.5 lbs millet malt
.25 crystal millet
.25 quinoa malt
.25 toasted buckwheat gelintinized
.25 toasted oat flakes gelintinized
1 lb Medium Chestnut chips pre done 24 hours at 122 added to Wort at flameout
2.5 oz maltodextros last 10 min of boil
1/4 tsp whirlfloc last 10 min of boil
.2 oz Centinnal @ 60 min
.2 oz casscade @ 15 min
.5 oz casscade @ flame out
Yeast Safale S-05 or your choice, adjust fermenting temp if using something else
Estimated IBU 32
1.5 gallons boil off and grain absorbtion
Prepare Chestnut chips with 1 gallon water at 122 for 24 hours then boil down to 1/2 gallons then cool decotion in fridge
gelentinize Buckwheat and Oat flakes @ 140 with 1.75 gallons of water for 1 hour before adding to mesh
Wort heat to 170 degrees and add to grains in tun 60 miniutes then test with Iodine (I think the millet malt has enough diostatic power to convert the grains but this is my first time using it so not really sure)
If Iodine tests positive then test temperature and remove 1 quart, heat enough so when added back to wort you get 155 degrees and rest another hour
Test again and repeat if neccessary.
Sparge with 3 quarts @ 170 for 10 minutes
Do 60 miniutes boil adding hops, whirlflock and Maltodex to schedual
at end of boil add cold chestnut decotion and cool then add to fermentor
airate and add yeast
fermints at 60 for 3 days then increse to 65 for 4 days
Cold crash for 2 days with gelatin
Then put in secondary and ferment at 60 for 2 weeks
if cloudy cold condition 1 week with bentonite
Bottle condition for a month or more.
My best guess is OG between 1.05 - 1.06 and FG at about 1.01
From past experience I have found that it takes about 3 weeks in the fermenter to eliminated off odors and helps with off flavors. As I expect these grains to produce a cloudy brew, I have found I generally get better results using a secondary and an additional week of cold conditioning with bentonite.
Millet malt obtained from Grouse Malting and Roasting Company Price was very good under $3 per pound with shipping. From what I have been able to determine, it takes about 1.7 lbs of Millet Malt to equal about a pound of 2 row.
Crystal Malt, will crystalize the malt myself
Quinoa Malt - Used Sprouted Quinoa from Whole Foods, very expensive stuff, they had a grain crusher that I used but Quinoa is hard to properly crush due to its small size, I expect the efficiency to be a bit low on this. I doubt I will use much Quinoa in the future
Medium Chestnut chips from Chestnut Trails - fairly expensive but looking at the price of chestnuts I could not do better if I made my own, nuts are a pricey ingredient, no way around that.
From what I understand, Millet, Quinoa and Buckwheat do not add much body to the beer, The Buckwheat should add some head retention. The Chestnut Chips should add some barley, malty flavor. And the Toasted Oat flakes should add some body and mouth feel along with a bit of nutty flavor. Without the Maltodex I think it will likely have poor head and be watery. I figure it will come out a lot like a wheat beer but with some strange flavors so I think the IBU needs to be at least 30 to offset this a bit. I am not sure what the best hops to use are and a higher IBU might be better making it closer to an IPA.
Note: I tried contacting the Colorado Malting company about purchasing some of their malts but after a couple of attempts where they never responded I have given up on them. Grouse Malting and Brewing Company has been very responsive with decent pricing.