Credits to evenstill for creative inspiration here and to Wolfie for getting me on the gluten-free adventure train. 
Recipe, followed by very long instructions:
~3 gallons, target OG 1.055
1.75 lb sorghum extract (from morebeer)
2 lb rice extract (dry)
2 oz molasses
4 oz whole quinoa--wet roasted
8 oz whole quinoa--dry roasted
8 oz flaked quinoa--black roasted
3 oz coffee (dark French roast)
36 g cocoa powder
Amylase enzyme
3/4 oz Nugget (13.8% AA originially, been in the freezer for ~2 years) 60 mins
1/4 oz Nugget 30 mins
1 whirlfloc tablet 15 min
1/2 oz Fuggle 2 min
US-05 yeast
Advance prep:
Cold brew coffee--combine coffee (coarse grind) and 18 g cocoa with 3.5 cups water. Steep overnight or ~24 hours. Strain to remove grounds before adding to wort.
Quinoa--soak 4 oz of whole quinoa in enough water to cover overnight.
Roasting grains:
This is essential to get the color and flavor, as the extracts have very little of either. Spread grains out evenly on a cookie sheet. Single layer will cook the fastest. I used about a double layer. Stir often to cook evenly and avoid burning.
First dry-roast the 1/2 lb whole quinoa at 350ºF for about 20 minutes or until they are turning a light golden-brown color.
Next wet-roast the quinoa that was soaked. Drain the excess water and spread on the cookie sheet. Bake at 350 for ~20 mins, stirring often. They will turn a dark yellow color and smell really good. Then bake at 425-450 until they are a deep brown color. They will pop and crackle (maybe snap too) as they are close to being done.
Lastly black roast the flakes. Bake at 450, stir very very often to avoid lighting them on fire. Bake until they are about 50% black. Avoid having your head near the oven when you open it--big smoke puffs come out and they will sting your eyes.
Now that the grains are roasted, they must be cooked to release the starches (aka cereal mash). Boil with excess water for about 20 minutes or until softened. Let cool slightly, then spoon into grain bags and add to brew kettle with ~3 gallons water (unless you have a nice mash/lauter tun, then add directly to mash tun--sans bags--instead).
Bring to 153ºF and add ~3/4-1 tsp of the amylase enzyme. Keep at 153-155 until you're satisfied with the results. I let mine go 50 minutes. For the first 20 minutes, my temp was 155-58. After that it was pretty steadily 155. The flavor lost some grainy-ness, which is what I wanted to get rid of. Not much sweetness developed, but at that high temp, not much would. After the enzyme action is complete, heat to above 170 to destroy the enzymes.
Remove from heat, add extracts (rice and sorghum) and molasses. Boil, do the hops thing, etc. Add the second 18 g of cocoa with 5 mins remaining in the boil.
Cooled with the immersion chiller. Add the coffee extract to the primary with the cooled wort.
OG 1.055, waiting now to pitch the yeast (78 and dropping). Will pitch at 70 or so. (dry yeast must be used unless you get one of those GF packs)
Recipe, followed by very long instructions:
~3 gallons, target OG 1.055
1.75 lb sorghum extract (from morebeer)
2 lb rice extract (dry)
2 oz molasses
4 oz whole quinoa--wet roasted
8 oz whole quinoa--dry roasted
8 oz flaked quinoa--black roasted
3 oz coffee (dark French roast)
36 g cocoa powder
Amylase enzyme
3/4 oz Nugget (13.8% AA originially, been in the freezer for ~2 years) 60 mins
1/4 oz Nugget 30 mins
1 whirlfloc tablet 15 min
1/2 oz Fuggle 2 min
US-05 yeast
Advance prep:
Cold brew coffee--combine coffee (coarse grind) and 18 g cocoa with 3.5 cups water. Steep overnight or ~24 hours. Strain to remove grounds before adding to wort.
Quinoa--soak 4 oz of whole quinoa in enough water to cover overnight.
Roasting grains:
This is essential to get the color and flavor, as the extracts have very little of either. Spread grains out evenly on a cookie sheet. Single layer will cook the fastest. I used about a double layer. Stir often to cook evenly and avoid burning.
First dry-roast the 1/2 lb whole quinoa at 350ºF for about 20 minutes or until they are turning a light golden-brown color.
Next wet-roast the quinoa that was soaked. Drain the excess water and spread on the cookie sheet. Bake at 350 for ~20 mins, stirring often. They will turn a dark yellow color and smell really good.
Then bake at 425-450 until they are a deep brown color. They will pop and crackle (maybe snap too) as they are close to being done.Lastly black roast the flakes. Bake at 450, stir very very often to avoid lighting them on fire. Bake until they are about 50% black. Avoid having your head near the oven when you open it--big smoke puffs come out and they will sting your eyes.
Now that the grains are roasted, they must be cooked to release the starches (aka cereal mash). Boil with excess water for about 20 minutes or until softened. Let cool slightly, then spoon into grain bags and add to brew kettle with ~3 gallons water (unless you have a nice mash/lauter tun, then add directly to mash tun--sans bags--instead).
Bring to 153ºF and add ~3/4-1 tsp of the amylase enzyme. Keep at 153-155 until you're satisfied with the results. I let mine go 50 minutes. For the first 20 minutes, my temp was 155-58. After that it was pretty steadily 155. The flavor lost some grainy-ness, which is what I wanted to get rid of. Not much sweetness developed, but at that high temp, not much would. After the enzyme action is complete, heat to above 170 to destroy the enzymes.
Remove from heat, add extracts (rice and sorghum) and molasses. Boil, do the hops thing, etc. Add the second 18 g of cocoa with 5 mins remaining in the boil.
Cooled with the immersion chiller. Add the coffee extract to the primary with the cooled wort.
OG 1.055, waiting now to pitch the yeast (78 and dropping). Will pitch at 70 or so. (dry yeast must be used unless you get one of those GF packs)
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