Hi all,
My girlfriend has recently been told by her doctor that she likely has Celiac, so I'm going to be trying out gluten-free brewing for her, and had a couple of questions for GF brewing vets:
1.) I understand that good cleaning and sani will let me use the same cold-side gear between GF and non-GF gear. Do I need to do anything special to clean my mill, other than standard cleaning?
2.) For the mash, I'm planning on a two-step mash, similar to what Chris suggests here: https://www.homebrewtalk.com/showpost.php?p=8014376&postcount=12. Gelatizine at 75C (millet, rice, buckwheat) for 30 minutes or so, then reduce to 60C and add WLN4100, Ultra-Ferm. Let it, recirculating with a pump, until I hit about 1.060 or so.
3.) The recipe is going to be a coffee porter, using D90 and D180 for color and some sweetness/fruitiness, per the No Nonsense GF Stout iglashion posted here: https://www.homebrewtalk.com/showthread.php?t=323755. Will add in some maltodextrin, but suggestions for other ways to get some crystal malt/sweetness and maintain body? I won't have time to make my own crystal millet or rice, or get any ordered in.
My girlfriend has recently been told by her doctor that she likely has Celiac, so I'm going to be trying out gluten-free brewing for her, and had a couple of questions for GF brewing vets:
1.) I understand that good cleaning and sani will let me use the same cold-side gear between GF and non-GF gear. Do I need to do anything special to clean my mill, other than standard cleaning?
2.) For the mash, I'm planning on a two-step mash, similar to what Chris suggests here: https://www.homebrewtalk.com/showpost.php?p=8014376&postcount=12. Gelatizine at 75C (millet, rice, buckwheat) for 30 minutes or so, then reduce to 60C and add WLN4100, Ultra-Ferm. Let it, recirculating with a pump, until I hit about 1.060 or so.
3.) The recipe is going to be a coffee porter, using D90 and D180 for color and some sweetness/fruitiness, per the No Nonsense GF Stout iglashion posted here: https://www.homebrewtalk.com/showthread.php?t=323755. Will add in some maltodextrin, but suggestions for other ways to get some crystal malt/sweetness and maintain body? I won't have time to make my own crystal millet or rice, or get any ordered in.