Malting Gluten Free Grains

[Bri03]

I dunno about the buckwheat (I've tried malting it several time and never succeded yet), but there's the company TruRoots who's making a gluten-free sprouted rice and quinoa blend (which I'm hoping to use to homebrew beer). I think the quinoa isn't sprouted, but I intend to make the test and put it to soak and try to malt the whole mix once again to get the quinoa to sprout. I dunno if it's gonna work, but I'll be back for some news about it. It could simplify GF homebrewing!!

By the way Casanova, your recipes are kinda nice. I like using them to start making my recipes, but my GFbeers still don't have any foam... Do you use something to get this right?

 

[The_Fuzz]

^
I use the Tru Roots Quinoa available form Costco in 4# bags fro $10. It sprouts in under 3 days. Its the only grain I've ever malted, but it seamed to work well for me.

 

[BBBF]

^
I use the Tru Roots Quinoa available form Costco in 4# bags fro $10. It sprouts in under 3 days. Its the only grain I've ever malted, but it seamed to work well for me.

I've had good luck with the Costco quinoa, buckwheat from the whole food's bulk bin and NOW Food's amaranth.

 

[tannnick]

Will this work? http://www.pleasanthillgrain.com/buy_buckwheat_purchase_organic_buckwheat_bulk.aspx and http://www.pleasanthillgrain.com/buy_sorghum_order_sorgum_bulk_whole_grain_for_sorghum_flour.aspx? I am trying to do this all grain and this is for a small batch at a brewpub. Thanks for any input.

 

[celiacsurvivor]

They both look OK to me. It looks like this is organic so it shouldn't have been treated in any way but you might want to check in case it has been irradiated or treated in some other way that might affect malting.

 

[tannnick]

celiacsurvivor, did you respond and then change your response? I got an email saying you think the sorgum is ok but the buckwheat is not? Now you think they both will work? I was under the impression that it is the hulled buckwheat that will sprout. I do appreciate any input.

Nick

 

[stevezab]

A gluten free pale ale kit is available at Seven Bridges Brew Supply (breworganic.com) You sprout your own buckwheat, dry it, crush and brew as you would any other Ale. ([email protected])
Cheers Mountain Man

 

[celiacsurvivor]

celiacsurvivor, did you respond and then change your response? I got an email saying you think the sorgum is ok but the buckwheat is not? Now you think they both will work? I was under the impression that it is the hulled buckwheat that will sprout. I do appreciate any input.

Nick

Hi, yes I did change my response, I thought that hulled buckwheat wouldn't sprout too but after a bit of google searching I found that it actually does.

http://sproutpeople.org/bwgroats.html

http://gnowfglins.com/2007/09/27/sprouting-hulled-buckwheat-for-breakfast/#

hope this helps

 

[BBBF]

I have had no problem malting the hulled buckwheat from the Whole Foods bulk bin. You could go that route if you are in a hurry to get started or want to avoid shipping.

 

[KevinM]

Here is a response I had last a while back last year and in 2011 from Pleasanthill grain about sorghum. This of course could have changed since then, particularly since when I bought it, the supplier was not organic, and this year, it is. Also... I'm going to set up a sprouting chamber in my spare bathroom shower and see how that goes.

Hello,

Thank you for your inquiry. The grains you are interested in are all open pollinated and able to be sprouted.

We would appreciate your business.
Dee Ann for Pleasant Hill Grain

On 7/24/2011 7:50 AM, KevinM wrote:
Hello,

I was wondering if your gluten free grains are able to be sprouted, or if they've been processed to prevent sprouting.

Particularly:
Buckwheat
Sorghum
Quinoa
Amaranth
Millet
I was able to see that the oats have been rendered non-maltable/non-sproutable.

Thank you.
******************************************************
Date: Fri, 13 Apr 2012 20:50:36 -0700 (PDT)
According to the grower of the sorghum, the white variety sorghum we source is virtually Tanin free. There might be a very small amount, almost unmeasurable, though.
The sorghum is not pasteurized.
The sorghum is not irradiated.
The Sorghum is not organic; however, the grower practices responsible chemical use and no-till farming. It is GMO and Gluten free. The sorghum is a tan plant, white grained variety. This particular variety is bred for its sweet (not bitter) taste, as well as excellent milling characteristics.

 

[tbskinner]

I found this website. http://www.aaoobfoods.com/bulkfoods.htm cheapest iv found quinoa 25 lb/ $69 and millet 50 lb/ $46. I dont know about shipping and it may not be gluten free. If you wash it a bunch before you malt it will it mater if its processed with gluten?

 

[dorklord]

I found this website. http://www.aaoobfoods.com/bulkfoods.htm cheapest iv found quinoa 25 lb/ $69 and millet 50 lb/ $46. I dont know about shipping and it may not be gluten free. If you wash it a bunch before you malt it will it mater if its processed with gluten?

I think the main issue with grains would be the possibility of other grains being mixed in...for example if they use the same equipment to harvest/process wheat first...

 

[tbskinner]

With quinoa and millet it would be fairly easy, just make a screen with small diameter holes. Wheat and barley are fairly larger than quinoa and millet. Washing it would separate the husks out from the wheat or barley. Now sorghum on the other hand would probably have to be gone threw by hand, so that's out.

 

[KevinM]

It matters to many people. Might not matter to some others as "mostly gluten free".

Also sifting isn't the best idea because you can still get particulates coming through. The best is to have dedicated fields.

That said, since the grain isn't being directly eaten (like oatmeal), then the beer's gluten results should be pretty low.

 

[tbskinner]

Yeah, I'm one of those people that it matters to. I'm sensitive down to like 5ppm. Have you washes grains before all the particulates float. So as long as there are no whole grains in there washing would take everything out. Just to let you know about the dedicated field thing... if there is a field within 5 miles that is growing something else it can get into that field. It happens all the time in farming.

 

[dieden187]

Sorry to resurrect a dormant thread, but I just read though all 20 pages.... Has anyone evolved towards automating some their malting equipment in the last 3 years of this thread's existance? and if so, anyone have any pics?

 

[KevinM]

Sadly, life had gotten too busy for me to start my processes. I think I have enough parts for my purpose, I think, just need to assemble and wash and begin.
Tbh, I've been too busy to brew anything, either.

 

[celiacsurvivor]

Hi,

has anyone tried malting Japanese Millet, or Sirohie Millet? I know that most millet in the States is White Proso, but this is not available in New Zealand.

Before I started with these varieties I thought it would be best to ask if anyone has any experience with them?

Cheers

 

[brwmistr]

Millet and Sorghum are similar but not the same. I Malt my own Millet but the grain you get from "The Bulk Barn" will not germinate as it has been IR radiated. I had to source out millet grain for Birds. Takes two days to germinate and then I start the drying stage. I dry it in the germ box after I take the crock pot full of water out of the bottom tray and put in my dehydrator base which runs the whole time and is set for 38cel max(if you happen to forget about it). With this set up it runs for 24hrs with full air fan pulling from the top of the box and is dry to the touch. Then I cure it at 170F for 1.5 - 2hrs depending on the type of malt I want to use it for. Crystal takes me about 3-5hrs as I spray it down and keep it moist through the "drying" stage. Then I use the cloths drier to tumble it to break of the shoots. It sound like a lot of work but the control you get over all the ingredients and the taste is worth it.

 

[celiacsurvivor]

Where do you get your millet from?

I have found two sources;
http://wesco.co.nz/
http://www.newtonseed.co.nz

both are $5.50kg.

There is also this place that sells lots of varieties of sorghum.
http://www.specseed.co.nz

I think I'll order some and give it a go. I've been malting my own buckwheat and quinoa for a while but am keen for some Millet.

 

[brwmistr]

Any source that is local is the best. I get mine from a company in Essex,Ontario and i'm not sure if they will ship to your door in New Zealand. Get a small test bag and try to sprout it. If it doesn't grow in 18hrs then it might not be the right kind. I can send you the address if you want to ask them but I don't have that off the top of my head will have to look it up. I will post here with that info.

www.topcrop.ca for Millet that malts.

 

[lxmuir]

Where do you get your millet from?

I have found two sources;
http://wesco.co.nz/
http://www.newtonseed.co.nz

both are $5.50kg.

There is also this place that sells lots of varieties of sorghum.
http://www.specseed.co.nz

I think I'll order some and give it a go. I've been malting my own buckwheat and quinoa for a while but am keen for some Millet.

Hi Celiacsurvivor, I live in NZ and brew GF aswell. Ive brought and malted NZ panacum millet from topseeds.co.nz they are super quick on delivery. Where are you buying your buckwheat and quiona from?

 

[celiacsurvivor]

I get my buckwheat and quinoa from Bulk Barn or similar. They malt really well, but the millet has obviously been treated.

Its good to know someone else here is doing this, how much of the millet did you malt? what did you brew with it?

 

[brwmistr]

Hi celiacsurvivor,
Sorry for the really late post got very busy brewing and life and stuff LOL
To date I have brewed a IPA(38IBU),English Brown Ale, Northern English Brown Ale and currently have a porter in the first few days of ferment. I take a regular barley recipe work the numbers to the size of setup I have. In this case 4 gallons and then measure out the amount of grain (plus10% for grain loses in the process)and then I soak the whole recipe amount and malt it all IF the recipe calls for it. The largest amount was for the porter recipe at 8LBS for 14Liters.

 

[Labatts]

Yes the beer clears exceptional well and fast. I am now 6 days post bottling and the beer is crystal clear, can easily read thru it.

Using D-90 how is the color? Could you send me a pic? I was wondering if using darker color candy sugar adds different more caramel flavors well? I will be trying darker and darker candy sugars in the near future.

I've read that T-58 and mangrove jacks M27 yeasts add a bit of spice flavor but havnt used them yet. I only make 1 change to my base beer at a time so I can see what the subtitle differences are. Some I like some I discard. I really like what I brew now so it's hard and costly for me to make changes but who knows what I'll try next. I grow all my own vegetables and herbs so come this fall I may try some of my herbs.

 

[Labatts]

Sry for the above post, my app went all blinky. Please disregard.