glutarded-chris
Well-Known Member
After comparing the Glutenberg IPA versions, one with and one without quinoa, I was impressed with the head retention of the version with quinoa. That motivated me to try quinoa in one of my next brews. The grain is so small I would really have to clamp down on the mill gap to crush it. Because the grains seem to break open so easily when cooked, I am wondering if it would be easier to just sort of cereal mash the quinoa in advance without bothering to crush it. Bring it up to boiling for a minute or two and just add the quinoa "porridge" to the rest of the mash.
Thoughts?
Thoughts?