Just made GF crystal malt

[igliashon]

It's hard to say; I've never used it exclusively, and most of my usage of it has been in small quantities relative to other grains. That's one of the reasons I want to do a brew that really features it. I know other members here have used it, though...but it seems a lot of those who have don't post much these days.

 

[Ash_Mathew]

That's cool. What hops did you use? Is there a specific brand you are trying to clone? I am going to hopefully be doing one over the weekend. Going to be using Golding's and fuggles and using a 'normal' bitter recipe but using gluten free grains. Might even add a tad of cascade in towards the end to make it more like a Timmy Taylor's with the fruity after taste.

Let us know how it works out, man. I think that could be good for something like a bitter with the earthy taste to it.

I made a beer out of 'stuff I had left over' about a week or so ago. Also added some ham flavourings to give it a bacon flavour too it. Actually works. Haha

 

[igliashon]

Well I don't think this quinoa's gonna turn crystal. After two hours at 145°F, the flavor of the grain has not changed. So I'm just gonna dry it and give it a mild roasting and call it done. Guess I'm gonna have to malt my own!

 

[mpcondo]

I was listening to the brewing network and they mentioned this site http://www.glutenfreecraftbeer.com/

 

[Ash_Mathew]

Seen that one before. I didn't really take much notice of it, to be honest.


Doing a bitter tomorrow. Using brown sugar and golden syrup along with my malt and crystal. Using Fuggles and Golding's. will show you how it comes out.

 

[mpcondo]

That sounds a lot like the bitter I brewed a few days ago, but I used mostly millet with just a small percentage of buckwheat. That site made it sound like buckwheat would give an authentic beer like flavor.

 

[Ash_Mathew]

Yeah, read another one like that the other day too. To be honest, when ever I have used the crystal type buckwheat, it doesn't have 'the taste' and does taste like a normal beer. Especially when I have used German hops. But when I roast the malt fairly dry, I get 'the taste'.

I might be adding some flaked millet and some maize to clear as well as some Irish moss, of course. Haha

 

[Ash_Mathew]

Sorry, just to add to this. Following the success of my Buckwheat, I have just tried to make crystal corn. I would say it is kind of a success, but won't know until I use it. Below are some pictures of it.

 

[user 304360]

The diastatic power of millet is pretty good, not quite what you get from barley but it can just about convert itself. I do an iodine test while mashing, and it usually converts itself just fine.

I got some info a few years ago from a brewer that was using hulled millet to make crystal malt. He ground the millet into a flour then mixed a little enzyme and water to make a dough, then formed it into cookies and put the cookies in the oven to make crystal. I have not tried this, but he said he had decent results.

coming up on 10 years later, I am doing a cookie experiment. took some 1-for-1 GF baking flour (made with rice, sorghum,potato) and added in some cassava flour and chickpea flour. I added some alpha amylase and 2 tablets of alpha-galactosidase to help with the raffinose in the chickpea flour. My electric oven only goes down to 170 so im going to try a few cycles of preheating and turning it off to keep the temps low and then just let it go to 170.

 

[user 304360]

coming up on 10 years later, I am doing a cookie experiment. took some 1-for-1 GF baking flour (made with rice, sorghum,potato) and added in some cassava flour and chickpea flour. I added some alpha amylase and 2 tablets of alpha-galactosidase to help with the raffinose in the chickpea flour. My electric oven only goes down to 170 so im going to try a few cycles of preheating and turning it off to keep the temps low and then just let it go to 170.

I eventually let these go to 300F and after 30 minutes at that temp, they are still moist in the middle, but browned, and not particularly sweet.