Hi all
I'm working on my first venture outside the "standard" brewing procedures, using amaranth grain as an adjunct. At this point, there are a few details about the grain that I think might require some special attention. Its relatively high-protein, the lipid content is higher than barley, the seeds themselves are tiny and have a seed coat instead of a husk.
I'm planning on a mild-style beer to accentuate the malt character (so I can tell if there's a noticeable flavor difference from the amaranth). I just finished a mini-mash all-malt mild, so I'll use pretty much the same recipe and procedures, but I'll swap out some of the DME for a pound of amaranth grain.
The recipe at this point is
2.0 lbs. English 2-row Pale (Maris Otter)
1.0 lbs. whole grain amaranth
0.25 lbs. American Victory
0.25 lbs. Crystal Malt 120°L
0.75 lbs. Crystal Malt 80°L
1.5 lbs. Dry Extra Light Extract
1.3 oz. Fuggle (Whole, 3.6 %AA) boiled 60 min.
I figure that I'll need to gelatinize the starches and break the seed coats with a 30 minute boil in 2 quarts of water. I'll add them to the main mash at 125F, then rest for 20 minutes to deal with the proteins. I'll ramp up to 155 for a 40 minute saccharification rest, then continue with brewing as normal.
I've got a cake of WLP007 from my all-malt mild. Should I pitch on top of it, or decant a cup or so to pitch with (to avoid over pitching a 1.033 small beer?) I'd appreciate any comments, corrections, or suggestions!
edit p.s.: I just noticed I'm out of Fuggles, so I'll probably swap in Willamette pellets, with the appropriate weight & efficiency conversion.
