
#SWEET WINE HOMEBREW RECIPE FREE#
Because it’s generally good policy, I also added Irish moss and yeast nutrient at :15.įor yeast, I chose a dry American ale yeast for this particular gluten free beer recipe. I did equal hop additions at :60, :20, :10, and :5. They’re a good go-to hop for pale ales, brown ales, and a number of other beer styles, without being over the top in any one particular flavor quality. To get a good sense of the buckwheat/sweet potato qualities, I decided to moderately hop the beer with Willamette hops. To compensate for the low gravity, I added eight ounces of molasses to the wort that I collected in the kettle. If I were to repeat the experiment, I would probably bake the potatoes and mash them before adding them to the buckwheat mash. I believe this was in part due to the low germination of the buckwheat, and partly due to a lack of extraction from the sweet potatoes. I was a little disappointed to find my pre-boil gravity was only 1.020. I then strained out the wort and lautered to collect about two gallons of wort. I removed about 1/3 of the mash, brought it to a boil, and then mixed it back in to the mash. After milling the buckwheat and roughly chopping the sweet potatoes, I covered them with water and brought the temperature up to 120˚F. Now I had read that sweet potatoes have a fairly high gelatinization temperature, so combined with the low germination of the buckwheat, I decided to use a three-step decoction mash to maximize my fermentable sugars. I’d heard of sweet potatoes being used in beer before, so I thought I’d give the combination a try. From my other experiences with gluten free beer recipes and cooking, I knew that combining multiple starches tended to produce the best results. Once the malted buckwheat was dry, it was time to brew. It might have dried faster with regular stirring or a perforated dish that would allow the air to circulate. Though only about 40% of the buckwheat actually germinated, I made a note and proceeded.Īfter four days of germination, I washed the buckwheat and allowed it to dry, then placed it in the oven on the lowest temperature setting I could (170˚F). When making malt from any grain, this is a sign that changes are starting to take place within the kernel, breaking down the cellular structure and activating valuable enzymes. Around the end of the steeping process, small white shoots starting growing out of the pointy end of the buckwheat kernel. In my other life as an artisanal maltster, I came into a substantial amount of buckwheat, and I did what any artisanal maltster/homebrewer would do: I malted it to make beer out of it!Īfter a few small germination tests, I steeped the buckwheat in water three times for a total of about 30 hours. The latest: a sweet potato buckwheat ale. This has led me to experiment with gluten free homebrewing and a number of unusual gluten free beer recipes. She actually cried when she called to tell me the diagnosis, upset that we wouldn’t be able to share beer experiences anymore. As I’ve mentioned before, my significant other has a gluten allergy.
