How Much Grain to Use in a Recipe

[Michaelinwa]

Hello All: I'm just starting on the GF home-brew journey since regular beer is not looking like it will be an option for me.

I'm wondering how much grain to use in an all-grain recipe. It used to be I could go to my brewing books to get an idea of how much malted barley to use, but it's not so easy now. I get the sense that a pound of malted barley does not yield that same amount of fermentable sugars as, say, malted millet.

I tend to like to make beer in the 7 percent ABV range or so. This isn't an alcohol preference, just more of a "boldness" of the beer preference. Beers in the 4-5 percent range tend to taste a little uninteresting to me, for the most part. Maybe I just need more of a malt taste in the mix.

Anyway, can someone provide just rough guidelines for a base grain like malted millet; how much would be used to get a beer in the 7 percent range. I realize there are a variety of other factors (like what other grains might also be used), but can this be "ballparked"?

Thanks.

Mike

 

[glutarded-chris]

There are some on this forum that have taken the time to try and identify the extract potential of the different malts for more accurate batch planning. Look at some of the posts from Osedax and you will find threads with information.
There are some links for recipes in this thread: https://www.homebrewtalk.com/f164/all-grain-recipes-506229/

My experience is with 25% or less roasted grain and adjuncts, and of the base malt 15 to 25% Buckwheat pale base malt and the rest millet pale. I think the largest influence is the process. With a single infusion mash I seemed to get around 18 ppg, and with a step mash, I get around 21 to 23 ppg. Some get a little higher, but that is a ball park.

Since the extract potential is less for GF grain, you have to either boil down to increase the gravity, or boost with other things like rice syrup (or rice solids), sorghum syrup, Belgium candy syrup, honey and maltodextrin.

Most of my experience is with partial mashes and I zeroed in on an OG of 1.060. Below that and it just seemed thin to me. I use 0.5 lb of maltodextrin per 5 gal batch as it improves mouth feel. With partial mash, I tend to use a 1 to 1.5 lb sugar (Belgian candy syrup and honey) per 5 gallon batch, so my ABV is usually up around 6.5%. Not sure what people are usually getting with AG.

I would just jump in and see if you can zero in on something you like. Maybe start with 3 gallon batches.

Good luck and welcome to the club!

 

[Legume]

Peoples efficiency with GF grain varies widely due to process.

I usually use a 13 to 14 lb grain bill, and hit a starting gravity of 1.055 to 1.065.

Before you have a feel for your efficiency, you might start with a 14 ish pound grain bill, and be prepaired to add candy syrup as needed to hit your target starting gravity.
you are unlikely to hit 7 ABV with 14 lbs of grain, but it will give you a starting point for future recipies.

If you are planning to do a single infusion, you might start with more grain.

the candi syrup can be added directly to the chilled wort (no boiling needed), so it is handy for last minute gravity adjustments.
I would not add more than a pound of it to a 5 gal batch though, a small amount is a nice addition to many styles but at high rates it gives some off flavors.

 

[Osedax]

How much malt really depends on the style you are looking for. You could achieve it with a saison style and far less malt. It all depends.

I tend to use flaked corn or oats to boast gravity and make it a little lighter on my wallet. Gluten free malt isn't cheap by any measure. Candi syrup helps as well. I tend to get decent body even with all the adjuncts. Maltodextrin can help but, I don't even use it anymore.

 

[Michaelinwa]

Good info; thanks all.

I'm thinking of a smaller batch, maybe 3 gallons, plenty of grain, and a step mash.

I was looking at my old Charlie Papazian (Joy of Home Brewing) book, and the step mash process. Is that an appropriate method for these GF grains?

 

[Osedax]

You need to throw a gelatinizing rest in there for these grains. There are many threads on it but, you need to gelatinze before the sacc rest. In millet's case it is 163F. Try experimenting for good results. Protein rest-> Gel rest-> Sacc rest is a good start. To clarify 128F to 163F to 145F-160F.

Others can throw their 2 cents in on this. Do you plan to use enzymes?

 

[Michaelinwa]

Hey Osedax: was wondering about the addition of enzymes. I would use it unless it will tend to thin out the beer. I'm trying to avoid a "thin" mouthfeel with this.

 

[Osedax]

Hey Osedax: was wondering about the addition of enzymes. I would use it unless it will tend to thin out the beer. I'm trying to avoid a "thin" mouthfeel with this.

Well, here is what I notice:

No enzymes = lower efficiency by about 10 pts and underattenuation by a little bit, mouthfeel is about right.

Enzymes = better efficiency and slightly higher than average attenuation, mouthfeel is a little light but, not by much.

I opt for the enzymes and add lactose or maltodextrin if I feel the beer might be thin. After a while you will be able to taste the wort and guess how full the body will turn out.

 

[Michaelinwa]

Osedax: It looks like you've had success with infection mashes, even without adding enzymes. I would love to get away with just an infusion mash. Why do you not recommend that since you've had some success there?

The step mashing seems to be all over the board with temps; I guess experimentation is required, but that's a lot of work for a trial and error approach.

I'm thinking of giving infusion mashing a try since step mashing is so experimental.

 

[madscientist451]

There are plenty of articles and even an website devoted to GF beer recipes.
Here's an excerpt from: http://www.glutenfreehomebrewing.org/all_grain_brewing_tutorial.php

Sample All-Grain Single Infusion Mash Using A 10 Gallon Mash Tun

To reach full potential of any style beer it is recommended to use 16-18 lbs of grains and a 10 gallon mash tun.

Here is an example of an all-grain single infusion mash using a 10 gallon mash tun:

16 lbs blend of gluten free grains, milled, blended with 3.25 lbs (20%) rice hulls
4.8 gallons (19.3 quarts) strike water at 183.1F (water-to-grain ratio of 1 quart per pound); or 6 gallons (24 quarts) strike water at 179.1F (water-to-grain ratio of 1.25 quarts per pound)
Add strike water to 10 gallon mash tun and stir in the 19.25 lbs of milled gluten free grains, rice hulls and enzymes
Allow mashing to occur for 90-120 minutes (longer if using malted rice), collect wort and sparge grains.
Now you are ready to start your boil and brew some great beer!

 

[mergs]

Osedax: It looks like you've had success with **infection** mashes, even without adding enzymes....

Damn autocorrect, LOL.

 

[Michaelinwa]

Damn autocorrect, LOL.

Well that's interesting.

Might be one of the mistakes that turns out to be a booming success; though sounds like it would be for a sour ale.

 

[Osedax]

Osedax: It looks like you've had success with infection mashes, even without adding enzymes. I would love to get away with just an infusion mash. Why do you not recommend that since you've had some success there?

I don't want to pass along my laziness.

Really, I think there is a better way than what I am doing. I haven't figured it out but, hopefully we can all benefit by a little experimentation. I encourage it.

To answer your question, you can totally get away with an single infusion mash and be perfectly happy with it. The same way you can make an märzen without a decoction and be happy. Decoction in that style is just... better.