Need GF adjuncts & NONfermentables

[mdboulier]

I've brewed quite a few of these now - future SWIMBO and her father are strictly gluten free. The common theme I've seen with the sorghum extract beers - the beer is dry and the CO2 bubbles are HUGE. Its basically like club soda which I think it makes it hard to enjoy.

Any way to add some GF adjuncts for non-fermentables that will give this beer some body and head retention?

Corn, quinoa, buckwheat? And if I want non-fermentables specifically do I need to mash or boil the above?

Cheers!

 

[DKershner]

I've brewed quite a few of these now - future SWIMBO and her father are strictly gluten free. The common theme I've seen with the sorghum extract beers - the beer is dry and the CO2 bubbles are HUGE. Its basically like club soda which I think it makes it hard to enjoy.

Any way to add some GF adjuncts for non-fermentables that will give this beer some body and head retention?

Corn, quinoa, buckwheat? And if I want non-fermentables specifically do I need to mash or boil the above?

Cheers!

The tough part about adding adjuncts is that you have no barley in the mash to help convert it. You can see our struggles with GF mashing around the forum.

You could try maltodextrin, it is almost entirely unfermentable and adds very little flavor. It has been reported to minorly help with head retention, although I havent seen that. Noon time also experimented with bananas for head retention and had some success.

Good luck!

 

[DirtbagHB]

ive been having luck with 10-12oz of maltodextrin, yes i know its a lot. as well as if im doing all grain 1# of oats (i havent had any issues using breiss flaked oats) in the mash. my head sticks around for a while, and it doesnt seem to have as much of the watery aspect to it.

in regards to poor conversion, the GF stuffs lack diastolic power ( lack enzymes) you could get an enzyme supplement and add that to the mash, and increase the mash time (i mash over night now) to allow the little buggers work.

my last all grain batch was a 5 gal quinoa batch. for the mash i used 10lbs of quinoa and 1 lb of flaked oats. i sparged out 7 gal and had an OG of 5% pot alc.

good luck

 

[mdboulier]

Can you describe your quinoa/oat mash? Do you put it in the oven to hold temp at 150? Normal thickness? And do you use any amylase?

Thanks for the help i think i will be trying this on a small scale after i malt some quinoa. (White quinoa?)

 

[DKershner]

my last all grain batch was a 5 gal quinoa batch. for the mash i used 10lbs of quinoa and 1 lb of flaked oats. i sparged out 7 gal and had an OG of 5% pot alc.

good luck

What yeast did you use and what did it ferment out to?