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Author Topic: Gluten free grain mash temp and length.  (Read 850 times)

Offline Steve Ruch

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Gluten free grain mash temp and length.
« on: September 20, 2015, 09:43:25 am »
I'm planning a G F experiment in a month or so and during my WWW research I see mash temp (162) and length (up to two hours) recommendations that are a good deal different from regular grains. Does anyone out there who brews G F use regular temp and time or hotter and longer?
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Offline ByProxy

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Re: Gluten free grain mash temp and length.
« Reply #1 on: October 28, 2015, 09:56:15 am »
I am about to brew a GF beer this weekend as well. I just got my kit in the mail and it came with a nice sheet about the malt and millet from Eckert Malting.

In the documentation it states that their "rice malt has lower diastatic power than barley malt and will require significantly longer mash times to achieve full conversion of starch".

They also state that you will use about 25% more grain by weight (due to size of the grains) to achieve similar wort gravities.

Hope you find this helpful.

Offline crynski

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  • Posts: 43
Re: Gluten free grain mash temp and length.
« Reply #2 on: October 28, 2015, 11:37:10 am »
I have 2 sisters in law and a coworker who are Celiac's so I want to hear how these turn out.

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