Gluten-free test brew
- Thread starter akueck
- Start date
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Opened a bottle last night with my no-gluten neighbor. We thought:
Taste was mostly light and with a sour twang (sorghum). Some grainy flavors (unmashed grain). Not much toasty/roasty, ah well.
It was actually pretty nice to drink, light and refreshing. Nothing really flavorful, but a good baseline I think for the ingredients used.
For next time I'll make several changes:
Cut the sorghum with rice extract to reduce the sour. Maybe go 60/40 or 50/50.
Use a lot more grains for flavor & body.
Get some amylase enzymes to mash the grains and get rid of the raw grain flavor.
We also thought about making our own enzymes by having a chewing party before mashing. Saliva is great for breaking down starches, hehehe! (turns out this is a traditional brewing procedure, especially in South America and parts of Africa. perfect for a sorghum-quinoa beer.)
Taste was mostly light and with a sour twang (sorghum). Some grainy flavors (unmashed grain). Not much toasty/roasty, ah well.
It was actually pretty nice to drink, light and refreshing. Nothing really flavorful, but a good baseline I think for the ingredients used.
For next time I'll make several changes:
Cut the sorghum with rice extract to reduce the sour. Maybe go 60/40 or 50/50.
Use a lot more grains for flavor & body.
Get some amylase enzymes to mash the grains and get rid of the raw grain flavor.
We also thought about making our own enzymes by having a chewing party before mashing. Saliva is great for breaking down starches, hehehe! (turns out this is a traditional brewing procedure, especially in South America and parts of Africa. perfect for a sorghum-quinoa beer.)
Just thought you might want to know that there is a section in ‘The Home Brewer’s Companion’ by Charlie Papazian on using Quinoa (pg 108-109). There is a recipe in there for using spelt (pg 318). There are instruction on how to malt the spelt yourself (you could use Quinoa instead I’m sure).
It might be worth a look.
Mu.
It might be worth a look.
Mu.
Cool, I don't have that book. I've heard quinoa is just about impossible to malt at home though. 
