So i'm working on a project of making gluten free beer for an organization of people with Celiac disease and was wondering:
1. when using Millet malt - crystal or roasted - do you need to add enzymes? on the website : https://www.glutenfreehomebrewing.com/ they wrote that in order to make the sugars available for our yeast (we are trying to make saison) we need to add Amylose enzymes. do you guys know how much we should add? and how the process goes?
2. for the beer (saison) we want to use Amarillo and Tetnanger hops, are there better ones that go together well?
3. as a base we are using the millet malts, dextrine, agave nectar and buckwheat honey. how should we do the mashing? how long ? temp? etc.
our recipe is: https://www.brewersfriend.com/homebrew/recipe/view/908432/glut-
thanks
1. when using Millet malt - crystal or roasted - do you need to add enzymes? on the website : https://www.glutenfreehomebrewing.com/ they wrote that in order to make the sugars available for our yeast (we are trying to make saison) we need to add Amylose enzymes. do you guys know how much we should add? and how the process goes?
2. for the beer (saison) we want to use Amarillo and Tetnanger hops, are there better ones that go together well?
3. as a base we are using the millet malts, dextrine, agave nectar and buckwheat honey. how should we do the mashing? how long ? temp? etc.
our recipe is: https://www.brewersfriend.com/homebrew/recipe/view/908432/glut-
thanks