Miski Brewing Ancestral Quinoa Beer - Gluten Free (473ml) Recipe
Craft Beer
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Ingredients
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Beer Ingredients
Method
Brewing Process
Prepare Quinoa
Rinse the quinoa thoroughly under cold water to remove any bitterness. Soak it in water for at least 2 hours, then drain.
Cook Quinoa
In a pot, combine the soaked quinoa with 8 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the quinoa is fluffy. Allow it to cool.
Mash Process
Mash the cooked quinoa in a large pot with 2 cups of water at 150°F (65°C) for about 30 minutes. Stir occasionally to release sugars.
Boil and Add Hops
Bring the mash to a boil and add the hops. Boil for 60 minutes, stirring occasionally. If using lactose, add it during the last 10 minutes.
Cool the Wort
After boiling, cool the mixture (wort) quickly to around 70°F (21°C) using a wort chiller or an ice bath.
Fermentation
Transfer the cooled wort to a sanitized fermenter. Add the yeast and seal with an airlock. Ferment at room temperature for 1-2 weeks.
Bottling
Once fermentation is complete, dissolve priming sugar in a small amount of water and add to the beer. Bottle the beer in sanitized bottles and cap them.
Conditioning
Allow the beer to condition in bottles for at least 2 weeks at room temperature before chilling and enjoying.