JerryE
Active Member
I have gotten the opportunity to enter a small GF brewing competition with a friend. It is pretty interesting. Basically they are doing a "bake-off" between 2 equal batches: one is DME + clarex, and the other is Dry Sorghum Extract. It is really over my head, but it is a good opportunity for me to learn from my friend. He has a lot of non-GF brewing experience, and is getting back into it.
Along with the contest instructions, they included the following tip (the contest kit came with GF rice flour):
Melanoidin Flour: Malty or Beery flavor is mostly ascribed to melanoidins, which are reactions between sugars & proteins when heated while in solution. This is easy to accomplish with the included flour. Simply mix sugar & flour along with some water to moisten and bake on a tray in the oven at some time & temp. Lower temp / longer time will give different flavors than higher temps & shorter times.
Is this a familiar technique? My experience is very limited, but I had not read about this anywhere. Any advice on how best to apply it, in terms of temp, time, and best GF flour to use?
Thanks,
Jerry
Along with the contest instructions, they included the following tip (the contest kit came with GF rice flour):
Melanoidin Flour: Malty or Beery flavor is mostly ascribed to melanoidins, which are reactions between sugars & proteins when heated while in solution. This is easy to accomplish with the included flour. Simply mix sugar & flour along with some water to moisten and bake on a tray in the oven at some time & temp. Lower temp / longer time will give different flavors than higher temps & shorter times.
Is this a familiar technique? My experience is very limited, but I had not read about this anywhere. Any advice on how best to apply it, in terms of temp, time, and best GF flour to use?
Thanks,
Jerry