Malting Gluten Free Grains

[barleyfarm]

Ok! I will certainly keep you guys posted on my recipe. Due to the fact of how old this is (at least 1000 years old), I think I will stick to buying the flour, which is pretty much the ground up grain, and stick in a pan on the stove and roast it till it is brownish. I'll make maybe a 16 or 32 oz batch at first, and then move on to a bigger batch if it works.

 

[kontreren]

Jason's Deli now sells GF sandwich bread. If you have one near you buy a loaf. It is expensive (naturally) but you don't have to make it yourself and risk making a brick.

 

[BBBF]

Jason's Deli now sells GF sandwich bread. If you have one near you buy a loaf. It is expensive (naturally) but you don't have to make it yourself and risk making a brick.

Get a Breadman Breadmaker w/ Gluten Free Setting. The worst gf, bread that we have have made from it is better than our best from the oven.

 

[DougmanXL]

Hey guys, I've recently started malting Millet, and I have a question. Can you malt with chlorinated water? I've found forums saying people had been watering plants with chlorinated water, and they were less healthy, but still grew. Apparently the chlorine affects the nutrients, PH, and micro-organisms in the water, but if you're starting from chlorinated water and dechlorinating it for the purpose of malting, afaik, all the detrimental effects of using chlorinated water may not apply. Does this make sense? Has anyone out there tried malting with municipal/chlorinated water? Also, apart from making things far easier, it might prevent mold from growing.

 

[Buckwheats]

I do not have a lot of experience with millet, but with buckwheat and quinoa I had some problems with getting consistency in my malting process (some grew super long, some not at all, etc.). I started only using water through a Brita filter and it has improved my malting quality and my process has become routine. I have shortened my time and been able to produce a more consistent product. These grains/seeds already have a hard time with making a quality beer, I would definetly use some sort of filtration system. Anything to help the process!

 

[DougmanXL]

Well, until I get a good answer I've decided to just treat the water with campden tabs. Anyway after 2.5 days of soaking, and rinsing in the morning and evening, I did pick out a couple that looked a bit moldy (black), but in general they're developing small tails. I assumed I should just keep soaking them until the tails are 1.5x the length of the millet seed, but at the rate they're going, thats going to be almost a week... do the tails grow only when they're spread out on pans, or will they grow when underwater (im using a cooler with a screen glued over the drain to soak them, its easy to rinse this way, and has a lid) How long should the tails be before I transfer them to pans?

Edit: Dec 12: Actually, I was mistaken, there were no tails as of a week ago, and I had to toss it. Too bad.

 

[KevinM]

I've heard and read the same from many sources. That chlorine isn't the greatest for plants, but if there isn't too much, and there's occasional other sources, they can shrug it off. Otherwise the chlorine reacts and creates various mineral salts which isn't great for plants either. Malting though, is usually quicker, compared to years and years of watering with chlorinated water where there's a chemical buildup.

While my last and only malting attempt so far didn't go as well as I'd liked, my attempt at sprouting other seeds using plain, from the tap water, worked quite well. However, it does turn out that my water is not chlorinated, but rather contains chloramine.

 

[Satisfaction]

Having read through the entire thread, I now feel ready to take on this step in my GF brewing.

One question I have is where are you all sourcing the grains? I see Eden Foods as one option..

 

[BBBF]

I got my quinoa from Costco, buckwheat from Whole Foods and amaranth was purchased from Amazon.

 

[pilgeram]

Hi. I work at Montana State University with a focus on gluten-free crops and products. We were directly with a gluten-free production and processing company called Montana Gluten Free Processors. We are currently working with two gluten-free grains (Nude oats and Timothy). Traditional oats have a seed coating like barley. Some people with celiac disease have an adverse reaction to these oats. Nude oats are a related species and are naked like wheat. In a small study, 95% of the people who reacted to traditional oats did not react to nude oats. This company sells a number of gluten-free flours and mixes (best gluten-free bread, I have ever eaten!!!).

My questions are in regard to malt. We made malt from the gluten-free oats. To date, we have incorporated the oat malt into bread. The bread with malt has improved crust (It is crispier) and improved flavor. We want to find out if the oat malt can be used for production of beer. We approached several micro-breweries. They need a minimum of 200 pounds of malt.

I am hoping that there is a better approach. Would anyone be willing to work with us to evaluate the nude oats for beer malt production? I can make small quanities of malt but from the thread, I think that you are much better. The oats are gluten-free (all product coming in to the facility is tested using an immunological test). The product would come directly from the gluten-free facility. the facility is dedicated to gluten-free processing and is certified by the CSA (Celiac society of America).

We also work with a second gluten-free grain called Timothy. We have no information on malting. Thanks, Alice

 

[The_Fuzz]

Can someone explain what this means?
"They mashed really well (104-140-160 with 30 minute cycles) "
Does that mean keep at 104°F for 30 min, then 140°F, then 160°F, each for 30 min?

I'd like to try adding some malted quinoa to the Gluten Free McGee recipe.

 

[BBBF]

Yep. 30 minutes at eact temperature.

 

[The_Fuzz]

Great, thanks!

 

[bluffwallace]

do you have a website? I am interested.

 

[bluffwallace]

Do you have a website as I am interested in brewing your oats.

Hi. I work at Montana State University with a focus on gluten-free crops and products. We were directly with a gluten-free production and processing company called Montana Gluten Free Processors. We are currently working with two gluten-free grains (Nude oats and Timothy). Traditional oats have a seed coating like barley. Some people with celiac disease have an adverse reaction to these oats. Nude oats are a related species and are naked like wheat. In a small study, 95% of the people who reacted to traditional oats did not react to nude oats. This company sells a number of gluten-free flours and mixes (best gluten-free bread, I have ever eaten!!!).

My questions are in regard to malt. We made malt from the gluten-free oats. To date, we have incorporated the oat malt into bread. The bread with malt has improved crust (It is crispier) and improved flavor. We want to find out if the oat malt can be used for production of beer. We approached several micro-breweries. They need a minimum of 200 pounds of malt.

I am hoping that there is a better approach. Would anyone be willing to work with us to evaluate the nude oats for beer malt production? I can make small quanities of malt but from the thread, I think that you are much better. The oats are gluten-free (all product coming in to the facility is tested using an immunological test). The product would come directly from the gluten-free facility. the facility is dedicated to gluten-free processing and is certified by the CSA (Celiac society of America).

We also work with a second gluten-free grain called Timothy. We have no information on malting. Thanks, Alice

 

[pilgeram]

Thanks Buff,
I hadn't realize my post was up. Has anyone made beer from oat malt? Did it worK?

 

[mloster]

There's a post or two somewhere about people making 100% oat malt beer out of thomas fawcett oat malt.

 

[R2Beer2]

Thanks for the info on bluffwallace's technique, curious if you know how much extract (how many lbs or kilos) bluffwallace uses in his recipes (5gal batches). If not, if you can point me to some threads or recipes by some advanced GF brewers, I'm new to all this myself and have searched but see a lot of differing opinions and lots of unsure experiments. I know, "the newbie needs info, why can't he find it himself"!

Thanks in advance!

 

[ryandvaldez]

I have been brewing for about 3 years now and over the past 8 months have been experimenting with GF brewing for a friend of mine.

My experience with sorgum malt brewing has been less than satisfying. I have tried 5 different batches and recipies and the end result has been very sweet and somewhat dissapointing. I have gotten good body and head retention but I continue to get a sweet citrus finish on the beers. My idea is to make a 100% buckwheat beer:

Malting hulled buckwheat as a base.
Roasting unhulled buckwheat a varying levels as specialty grains.

To all of you more experienced brewers please let me know your experience or concerns.

 

[bluffwallace]

I usually use 6 gallons of sorghum or rice syrup(Annapolis home brew) as a base (5-6 gallon batch) and I always use about 1-3 lbs of crused roasted grain (Quinoa (malts nicely), Millet, or buckwheat. I also use about 1-2 cups of molasses. sometimes I substitute the molasses with brown suger, honey, or blue agave. As for the sweet and citrus taste in the previous reply, try using different hops and use much more bitter hops w/high alpha acid. I always bitter with high alpha acid hops. the only time I get citrus taste is when I dry hop with Chinook for an IPA. Otherwise, I find that my beers are excellent if you bitter hop a little extra. for a 5 gal batch, I would use high alpha acid hops, 1 to 1.5 oz to bitter, 1 oz to flavor, and 1/2 oz for Aroma. For an Ipa, I bitter w/ high alpha acid hops (1 oz for 90 min), (.5 to 1oz for 60 min), 1 to 1.5 oz 30 min for flavor, 1 oz for 5 min for aroma and then I dry hop with 1.5 oz of leaf.

 

[powmonster]

Malted Millet, Buckwheat and Brown Rice over the last several days...

I had a failed experience previously with quinoa and millet so since I am new at this stuff I got a sprouting coach (a guy that sells grains for sprouting in Boulder, CO)...

Used Large Ziplock reusable containers, poked holes in the bottoms (for rinsing/drainage) and drilled a few in each of the four sides (high up on the container for air).
Soaked all overnight (10 hours total) in large bowls, threw the grains (separately) into the modified container and rinsed and covered w/ lids and let it sit on the dining table...
Rinsed 2-3 times a day.
Air Temp: 72
Buckwheat was fully modified after 24 hours after the soak (thereabout) Buckwheat Groats were used
Millet 48 hours-ish (w/ hull)
Brown Rice is still getting there at 72 hours and I am now putting it outside in the heat to speed it up, which is working, noticable change in 4 hours (90+ outside today with some humidity, but this is CO, so not really)
Dehydrated to stop the modification process in a excalibur dehydrator for as long as it took to dry out (buckwheat much longer than millet)
Roasting 25 minutes at 300 for an IPA recipe.
Going to throw the roasted malt in a brown bag for 2 weeks.

 

[Kithara]

My wife and I have been trying to reduce the amount of gluten we ingest, and so I have been reading a lot of gluten free brewing sources as I can find them. I've seen people mention the pdf's that were from aussiebrewer's forums, but I have not been able to get a hold of them. Unfortunately, I haven't been able to get it from their forums since public registration is closed, and the link to them in this forum on google docs is no longer functional. If anyone had them on their computer and was able to send them my way I'd be very grateful.

EDIT: Nevermind, just got access to them.

 

[stevezab]

I am getting conflicting information about whether hulled buckwheat will sprout or not. I have some raw hulled buckwheat that I plan to attempt a malt with in the next few days. Does anyone know if hulled buckwheat will sprout or not?

Ammended: I ordered unhulled buckwheat, sprouted, and malted that. I've actually malted it and brewed a GF chocolate using the buckwheat, flaked corn, instant rice, and of course chocolate. Rule of thumb. If you sprout it and it stinks do not use it. I sprouted hulled millet but it smelled aweful so I think it needs more attention than I gave it. Will try again in 2012, year of the dragon.

Seven Bridges Organic brew supply ( breworganic.com) now has buckwheat gluten free beer kits.

 

[stevezab]

Seven Bridges Home brew supply ( breworganic.com ) now has Buck wheat - gluten free brew kits / with malting instructions.
Cheers

Malted Millet, Buckwheat and Brown Rice over the last several days...

I had a failed experience previously with quinoa and millet so since I am new at this stuff I got a sprouting coach (a guy that sells grains for sprouting in Boulder, CO)...

Used Large Ziplock reusable containers, poked holes in the bottoms (for rinsing/drainage) and drilled a few in each of the four sides (high up on the container for air).
Soaked all overnight (10 hours total) in large bowls, threw the grains (separately) into the modified container and rinsed and covered w/ lids and let it sit on the dining table...
Rinsed 2-3 times a day.
Air Temp: 72
Buckwheat was fully modified after 24 hours after the soak (thereabout) Buckwheat Groats were used
Millet 48 hours-ish (w/ hull)
Brown Rice is still getting there at 72 hours and I am now putting it outside in the heat to speed it up, which is working, noticable change in 4 hours (90+ outside today with some humidity, but this is CO, so not really)
Dehydrated to stop the modification process in a excalibur dehydrator for as long as it took to dry out (buckwheat much longer than millet)
Roasting 25 minutes at 300 for an IPA recipe.
Going to throw the roasted malt in a brown bag for 2 weeks.

 

[powmonster]

My wife and I have been trying to reduce the amount of gluten we ingest, and so I have been reading a lot of gluten free brewing sources as I can find them. I've seen people mention the pdf's that were from aussiebrewer's forums, but I have not been able to get a hold of them. Unfortunately, I haven't been able to get it from their forums since public registration is closed, and the link to them in this forum on google docs is no longer functional. If anyone had them on their computer and was able to send them my way I'd be very grateful.

EDIT: Nevermind, just got access to them.

Can you post those pdfs here?

 

[Kithara]

I uploaded them to google docs. These links should take you there.

https://docs.google.com/open?id=0Bz-oneZDIKisYmRER1RpWXFmMTg

https://docs.google.com/open?id=0Bz-oneZDIKisYU9oVWFXR0lGVUk

Let me know if you have any issues getting them.

 

[powmonster]

Got 'em! Thank you.

 

[DougmanXL]

Thank you so much! I was having the exact same problem with the aussie forums...

After reading it, it seems to be the most detailed and concise guide to GF malting/brewing I've seen. If it were sold as a book, I'd buy it in a second. Can the files be stickied/attached to this forum somehow? I tried to upload them as attachments, but the filesize limitation was too small...

 

[tbskinner]

Anyone ever try a kitchen sprouter? I have some bird seed ( Bird died) Its mostly millet, i'm going to give it a try and see how it works.

 

[tbskinner]

I also found this website that tells how to sprout different types of grains. It could be useful.