jmitchell3
Well-Known Member
GF Brewers!
Just wrapped up my first ever all-grain gluten free brewday!
My recipe details:
Target OG: 1.054
Actual OG: 1.051
Target FG: 1.008
Actual FG: ?
Target IBU: 42
Actual IBU: 44 (added the whole ounce of NB instead of 26g!)
10 lb grouse pale millet malt
1 lb buckwheat malt
1 lb golden candi syrup
10oz eckart james brown rice malt
1 oz Northern Brewer 9.6% at 60
2 oz Styrian Goldings 3.7% at 10
2 oz Halletauer 2.7% at 0
Fermentis Abbaye Ale Yeast, 1 package rehydrated
My equipment is a 5gal 240v electric Blichmann BrewEasy system, for reference. Uses a BIAB type RIMS setup with two vessels. Didn't use any special equipment other than what is in that system.
I use a Barley Crusher with a 7lb hopper. Not nearly big enough for all the millet! So I milled the grouse pale millet at .010 once, milled the eckert james brown rice once at .025 and couldn't get my buckwheat to go through the mill at .030 or .035. Ended up putting all 16oz through the food processor! Worked well actually, two pulses made course bits out of it. Added in 1lb of rice hulls for lautering.
I started with 9.25 gallons of water, 91% RO and 9% filtered tap water. Treated with 7g gypsum and 5g calcium chloride, along with 2ml of lactic acid (88% solution). doughed in at 170F, which took the temp down to about 157F or so. Let that sit for about 10 mins, then began the recirculation to bring the temp up to 163F. Let that sit for 15 minutes, then ramped down to 150F. Once it hit 155F I added 3 tbsp powdered BSG amylase. I took a gravity reading with a refractometer at that point and was at 6 Brix. Measured pH at room temp was 5.5 at that point. Added another 1 ml of lactic acid to the mash.
I let that run for about 45 minutes, took another gravity reading (7 Brix) and a ph reading at room temp of 5.4 (right on target!). I was disappointed with the conversion at this point and ended up adding the rest of the bottle of powdered amylase just for good measure. time will tell whether that was a good idea.
Ended up ramping up for the last hour to 154F and let it set there, then 155F for the last 30 mins. Total mash time was about 2.5 hours.
Drained into the kettle, took a hydrometer gravity reading pre-boil of 1.037 which was only 2 points below my target; however, the volume was 7 gallons, 0.5 gallons below my 7.5 gallon target. My target mash efficiency was 75%, ended up at 66.1%.
Everything else I did normally--that is, as I would any barley-based batch. Boiled for 90 minutes, adding my hops, yeast nutrient, whirlfloc, etc. at the appointed times.
Knocked out and cooled to 62F into my brew bucket, pitched rehydrated yeast and put the temp controller to 66F.
Notes and hindsight:
1) I only added a quart more water than my software called for, and I knew that millet would retain more water but didn't know how much. now i know! Looks like I need about 10% more water than barley-based batches when using millet as the base malt.
2) I'm disappointed with my mash efficiency. It may be that I need to double-crush my millet malt and maybe add a better quality liquid enzyme. Any recommendations?
3) Was a bit miffed that there was almost no hot break when the boil started up. Any thoughts?
Any feedback or thoughts?
I'll post back next week or so when I've kegged up the beer to let you all know how it is.
Thank you all for your posts the last few months, I see this as a pretty successful brew day for being my first foray into the GF AG arena! We'll see how the brew turns out!
Just wrapped up my first ever all-grain gluten free brewday!
My recipe details:
Target OG: 1.054
Actual OG: 1.051
Target FG: 1.008
Actual FG: ?
Target IBU: 42
Actual IBU: 44 (added the whole ounce of NB instead of 26g!)
10 lb grouse pale millet malt
1 lb buckwheat malt
1 lb golden candi syrup
10oz eckart james brown rice malt
1 oz Northern Brewer 9.6% at 60
2 oz Styrian Goldings 3.7% at 10
2 oz Halletauer 2.7% at 0
Fermentis Abbaye Ale Yeast, 1 package rehydrated
My equipment is a 5gal 240v electric Blichmann BrewEasy system, for reference. Uses a BIAB type RIMS setup with two vessels. Didn't use any special equipment other than what is in that system.
I use a Barley Crusher with a 7lb hopper. Not nearly big enough for all the millet! So I milled the grouse pale millet at .010 once, milled the eckert james brown rice once at .025 and couldn't get my buckwheat to go through the mill at .030 or .035. Ended up putting all 16oz through the food processor! Worked well actually, two pulses made course bits out of it. Added in 1lb of rice hulls for lautering.
I started with 9.25 gallons of water, 91% RO and 9% filtered tap water. Treated with 7g gypsum and 5g calcium chloride, along with 2ml of lactic acid (88% solution). doughed in at 170F, which took the temp down to about 157F or so. Let that sit for about 10 mins, then began the recirculation to bring the temp up to 163F. Let that sit for 15 minutes, then ramped down to 150F. Once it hit 155F I added 3 tbsp powdered BSG amylase. I took a gravity reading with a refractometer at that point and was at 6 Brix. Measured pH at room temp was 5.5 at that point. Added another 1 ml of lactic acid to the mash.
I let that run for about 45 minutes, took another gravity reading (7 Brix) and a ph reading at room temp of 5.4 (right on target!). I was disappointed with the conversion at this point and ended up adding the rest of the bottle of powdered amylase just for good measure. time will tell whether that was a good idea.
Ended up ramping up for the last hour to 154F and let it set there, then 155F for the last 30 mins. Total mash time was about 2.5 hours.
Drained into the kettle, took a hydrometer gravity reading pre-boil of 1.037 which was only 2 points below my target; however, the volume was 7 gallons, 0.5 gallons below my 7.5 gallon target. My target mash efficiency was 75%, ended up at 66.1%.
Everything else I did normally--that is, as I would any barley-based batch. Boiled for 90 minutes, adding my hops, yeast nutrient, whirlfloc, etc. at the appointed times.
Knocked out and cooled to 62F into my brew bucket, pitched rehydrated yeast and put the temp controller to 66F.
Notes and hindsight:
1) I only added a quart more water than my software called for, and I knew that millet would retain more water but didn't know how much. now i know! Looks like I need about 10% more water than barley-based batches when using millet as the base malt.
2) I'm disappointed with my mash efficiency. It may be that I need to double-crush my millet malt and maybe add a better quality liquid enzyme. Any recommendations?
3) Was a bit miffed that there was almost no hot break when the boil started up. Any thoughts?
Any feedback or thoughts?
I'll post back next week or so when I've kegged up the beer to let you all know how it is.
Thank you all for your posts the last few months, I see this as a pretty successful brew day for being my first foray into the GF AG arena! We'll see how the brew turns out!
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