Hi everyone
In gluten free brewing one of the major show stoppers is high gelatinization temperature and often low Enzyme levels plus the fact that unmalted grains are lacking the malty tasty. So I was pondering about that and had an idea yesterday.
Why not try to "fake malt" gf grains in a similar way it is done to crystal malt, with the exception that the enzymes to convert the starch into sugar are added manually.
For example, one could boil hulled millet to gelatinize the starch, then (partially) dry it and then rehydrate it in an enzyme solution to get the enzymes into the grain.
Afterwards one could continue with a typical crystal protocol, getting the grains out of the water, heating the grains to enzyme activity temperature and when fully converted roast /toast it to taste.
Afterwards the grain should be fully converted and should have gained some flavour, depending on the temperature that was used. So no mash necessary.
It would be also possible to use pre gelatinized grains like instant oats or rice flakes to skip the first boiling step. I also saw quinoa flakes and buckwheat flakes somewhere...
What do you guys think about this?
Did anyone actually ever tried this?
In gluten free brewing one of the major show stoppers is high gelatinization temperature and often low Enzyme levels plus the fact that unmalted grains are lacking the malty tasty. So I was pondering about that and had an idea yesterday.
Why not try to "fake malt" gf grains in a similar way it is done to crystal malt, with the exception that the enzymes to convert the starch into sugar are added manually.
For example, one could boil hulled millet to gelatinize the starch, then (partially) dry it and then rehydrate it in an enzyme solution to get the enzymes into the grain.
Afterwards one could continue with a typical crystal protocol, getting the grains out of the water, heating the grains to enzyme activity temperature and when fully converted roast /toast it to taste.
Afterwards the grain should be fully converted and should have gained some flavour, depending on the temperature that was used. So no mash necessary.
It would be also possible to use pre gelatinized grains like instant oats or rice flakes to skip the first boiling step. I also saw quinoa flakes and buckwheat flakes somewhere...
What do you guys think about this?
Did anyone actually ever tried this?