Ron, cant help you too much on the whole gluten free thing, allthough id say that you can boil the malt in the full volume, what you have described is a very similair process to using malt extract where you top up in the fermenter to get your volume, and I assume the only reason they say this is because most new home brewers dont have access to a 30L + size kettle or a wort chiller...
Also, what the hell is corn malt? Is it like flaked Maize with enzymes? Or an extract?? Ive only heard of Gluten free beers being brewed with stuff like buckwheat which needs to be malted first...
You could try flicking an email to the bloke at Scotts brewery, they only do Gluten free beers!
Permalink Reply by Ron on July 16, 2010 at 12:18pm
Cheers for that. My mistake the kit which I will be brewing is sourghum grain extract, however I saw this one on trademe which is described as being made corn malt? Is there no such thing? I thought it would just be an extract. Thanks for the link to Scotts. http://www.trademe.co.nz/Browse/Listing.aspx?id=302233875
Corn = Maize = They probably just extract the corn starch from this. The starch could be converted to sugars to make an extract which would be fermentable. I,m not sure I've heard of corn malt though.
God bless Wikipedia, and Friday boredom. Heres some pub quiz ammo for you:
"Maize starch can be hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup, a sweetener; and also fermented and distilled to produce grain alcohol. Grain alcohol from maize is traditionally the source of bourbon whiskey. Maize is sometimes used as the starch source for beer"
I dont imagine beer fermented purely from corn malt or corn syrup or any form of corn sugar would be very good tho, the reason I say this is I add maize to my cream ales to lighten the body and overall thin out the beer, so id think there would be bugger all left after fermentation?? The scotts beer I tried was still a tad thin, but for what it is it aint that bad...
Also with bourbon they generally do a sour mash, so I wonder how back in the day they got the enzyme activity in the mash??
Permalink Reply by Beth on September 26, 2010 at 8:38pm
I have made the Sorghum Honey Cascade Pale Ale from the Zero G Website, it is (was) very nice IMO. I am about to bottle the corn malt beer (same as the one from TM). I have taken about 5 Litres and made it into a christmas spiced ale, and it tasted very nice prior to secondary. The rest I haven't tasted yet. Next project is a darker beer using malted rice syrup which they now sell at Piko in CHCH (about $8 for 500g) and molasses/demerera sugar/treacle.