Quinoa in the mash!

[glutarded-chris]

After comparing the Glutenberg IPA versions, one with and one without quinoa, I was impressed with the head retention of the version with quinoa. That motivated me to try quinoa in one of my next brews. The grain is so small I would really have to clamp down on the mill gap to crush it. Because the grains seem to break open so easily when cooked, I am wondering if it would be easier to just sort of cereal mash the quinoa in advance without bothering to crush it. Bring it up to boiling for a minute or two and just add the quinoa "porridge" to the rest of the mash.

Thoughts?

 

[Harleybrew32]

I would probably do the cereal mash method myself.
that Glutenberg IPA was pretty good for being gluten free i thought.
post back with how it turns out.

 

[skleice]

I just add it straight to the mash. No Mill, No cereal cook.

 

[glutarded-chris]

I just add it straight to the mash. No Mill, No cereal cook.

I wondered if that would work. So you just add to the grain bill before dough in?