brujoand
Member
- Joined
- Aug 6, 2014
- Messages
- 13
- Reaction score
- 4
Hi,
I've brewed quite a few batches of extract beer now and I want take it one step further. The problem is that here in Norway it is impossible to get malted gluten free grains with diastatic power. I've tried malting, and I don't have the room for it:/. And I haven't found anyone that's willing to ship malted millet or buckwheat from the US.
So what I have is 350g of rolled oats that's been roasted for 50min at 150 degrees C. 1 kg of roasted buckwheat (no diastatic power because of to hot roasting at the malthouse). And 3kg Durra extract (sorghum).
This is my best IPA so far --> https://www.brewtoad.com/recipes/tindheim-ipa-gluten-free and now I want to use the Oats, Buckwheat and Durra in stead of Briess Sorghum. And i'll could probably drop the Candy sugar as well since my new grains would add some color.
I've already made a yeast starter which can handle 1.075 of OG and I've bought a mashbag, and Ritchies Amylase.
So my plan is to mill the buckwheat and oats in my Corona mill, almost into flour. Then mash at 67 C degrees to gelatinize the buck wheat (source) and then add the Amylase, and let it all rest for an hour. And then use this as my base for the brew.
Now I have some questions:
1. The oats are rolled, does that mean they are probably gelatinised as well?
2. Is my kind of amylase going to be able to convert these starches? I couldn't find any info on wether the bottle contained beta, alpha or both.
4. I have no idea how to calculate how much of the Durra to add, should i just do the mash, do a gravity reading and go from there?
4. Also, any input, advice, experiences are very welcome.
Cheers!
I've brewed quite a few batches of extract beer now and I want take it one step further. The problem is that here in Norway it is impossible to get malted gluten free grains with diastatic power. I've tried malting, and I don't have the room for it:/. And I haven't found anyone that's willing to ship malted millet or buckwheat from the US.
So what I have is 350g of rolled oats that's been roasted for 50min at 150 degrees C. 1 kg of roasted buckwheat (no diastatic power because of to hot roasting at the malthouse). And 3kg Durra extract (sorghum).
This is my best IPA so far --> https://www.brewtoad.com/recipes/tindheim-ipa-gluten-free and now I want to use the Oats, Buckwheat and Durra in stead of Briess Sorghum. And i'll could probably drop the Candy sugar as well since my new grains would add some color.
I've already made a yeast starter which can handle 1.075 of OG and I've bought a mashbag, and Ritchies Amylase.
So my plan is to mill the buckwheat and oats in my Corona mill, almost into flour. Then mash at 67 C degrees to gelatinize the buck wheat (source) and then add the Amylase, and let it all rest for an hour. And then use this as my base for the brew.
Now I have some questions:
1. The oats are rolled, does that mean they are probably gelatinised as well?
2. Is my kind of amylase going to be able to convert these starches? I couldn't find any info on wether the bottle contained beta, alpha or both.
4. I have no idea how to calculate how much of the Durra to add, should i just do the mash, do a gravity reading and go from there?
4. Also, any input, advice, experiences are very welcome.
Cheers!