beardyman
New Member
Hey all!
This is my first post, but I've done a fair bit of reading on this topic (although not every single post - so forgive me if I've missed something)
Two things I've gathered so far:
1.Malted Quinoa has some conversion potential, but not as much as regular pale malts.
2.An enzyme additive is often added to help the conversion process. This is usually Alpha Amylase powder.
From my understanding, Alpha Amylase requires calcium to work. Quinoa has roughly half the amount of calcium as Barley.
Could we improve the efficiency of our mash by adding calcium in some form? Any thoughts from experienced Quinoa users as to the feasibility of this?
Cheers, JP
This is my first post, but I've done a fair bit of reading on this topic (although not every single post - so forgive me if I've missed something)
Two things I've gathered so far:
1.Malted Quinoa has some conversion potential, but not as much as regular pale malts.
2.An enzyme additive is often added to help the conversion process. This is usually Alpha Amylase powder.
From my understanding, Alpha Amylase requires calcium to work. Quinoa has roughly half the amount of calcium as Barley.
Could we improve the efficiency of our mash by adding calcium in some form? Any thoughts from experienced Quinoa users as to the feasibility of this?
Cheers, JP