I tried malting and kilning some quinoa crystal malt this week, and while the product appears to have turned out well, the smell was just horrid.
I would love to try an all grain quinoa beer, but don't want to malt all 10+ pounds to do it.
I was thinking, couldn't I just cook the grains so they're all nice and gelatinized and mash them using store bought amylase enzymes to replace the diastatic power I've lost? Has anyone else tried this? Any problems I might run into going this route?
I would love to try an all grain quinoa beer, but don't want to malt all 10+ pounds to do it.
I was thinking, couldn't I just cook the grains so they're all nice and gelatinized and mash them using store bought amylase enzymes to replace the diastatic power I've lost? Has anyone else tried this? Any problems I might run into going this route?