1/7/2024 0 Comments The burn book paletteLikewise, lautering can be a challenge with alternative grains. In spirit, it’s very much the same approach, except with more focus on the optimal pH and temperature range, to make sure we activate that enzyme cocktail to the degree needed to ensure proper extract, attenuation, etcetera. So, we have to employ the use of exogenous enzymes-meaning we have to add the enzymes ourselves. However, with gluten-free brewing-that is, with non-traditional grains such as millet, rice, and buckwheat-there aren’t enough of these naturally occurring enzymes to get an efficient mash. You accomplish this by catering to different enzymes endemic to the grains being used, providing the optimal conditions for specific enzymes at different points in the mash. When mashing with traditional ingredients such as barley, you determine your mash temperature by how dry or sweet you want the beer to finish. If you’re brewing at home, however, you may need to change settings frequently and make multiple passes to ensure a good crush. It can get a good crush across our spectrum of grains without having to adjust. At Ghostfish we have a nice mill on which we’ve dialed in a single setting. Optionally, you could always bypass these challenges by buying pre-milled grain from suppliers for a small surcharge. It mills with ease but leaves behind a lot of fine particulate and hull. Buckwheat, being a pseudo-grain, doesn’t play by the rules. Rice, on the other hand, is comparable to barley in size but far less friable, so it can either lead to your mill getting jammed or wearing your rollers down earlier than expected. Millet, for instance, is very small and requires a very tight mill gap to get a decent crush. That’s a function of several factors, including proper milling, the use of enzymes, and equipment limitations.Įach of the aforementioned grains has its own inherent difficulty with milling. That technical aspect is typically the part that new brewers struggle with most: getting good efficiency out of their mash. It can be very intimidating to approach and engage with these alternative ingredients, such as millet, rice, and buckwheat-even for the experienced brewer. So, we reached out to the production team for insights on how they’re doing it. Along with other dedicated breweries such as Holidaily in Golden, Colorado, and Glutenberg in Montreal, Ghostfish is making the case that we already live there. We want to live in a world where gluten- free beers can be as delicious as any others. Their peers apparently agree-judges at the Great American Beer Festival have awarded five medals in the past six years to Ghostfish beers, including two golds for their Watchstander Stout. Seattle-based Ghostfish Brewing is one of the latter, embracing a surprising variety of grains to make tasty beers that anyone can enjoy. Then there are those that throw their whole craft behind gluten-free as a mission, constantly tinkering with different grains and processes, always striving to produce gluten-free beers that can hang with any other beers, full stop. There are breweries that make gluten-free beers for a market segment.
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