{"id":670,"date":"2013-02-14T00:16:00","date_gmt":"2013-02-14T00:16:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2013\/02\/14\/brewing-challenge-the-grocery-store-brew\/"},"modified":"2017-09-15T16:56:30","modified_gmt":"2017-09-15T16:56:30","slug":"brewing-challenge-the-grocery-store-brew","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2013\/02\/14\/brewing-challenge-the-grocery-store-brew\/","title":{"rendered":"Brewing Challenge: The Grocery Store Brew"},"content":{"rendered":"<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-NSm1MafsoG8\/URVuYwWNClI\/AAAAAAAAAag\/uaqPnJOdJBo\/s1600\/quinoa07.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-NSm1MafsoG8\/URVuYwWNClI\/AAAAAAAAAag\/uaqPnJOdJBo\/s640\/quinoa07.png?resize=500%2C244&#038;ssl=1\" width=\"500\" height=\"244\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><b>Home Malting Quinoa<\/b><br \/>\nL-R: Raw white quinoa, partly malted, dried &amp; roasted.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>One of the more enjoyable aspects of belonging the <a href=\"http:\/\/www.londonbrewers.ca\/\">London Homebrewers Guild<\/a>\u00a0are the group &#8216;group brews&#8217;; events where multiple brewers brew the same (or similar) recipe, and then have a sampling afterwards to compare results. \u00a0Its a great chance to see the effect of various brewing setups, methods, and fermentation conditions on a beer. \u00a0Its also a chance to try some things that as an individual brewer you may \u00a0not have the courage to try.<\/p>\n<p>The first &#8220;group brew&#8221; of 2013 is more a\u00a0challenge\u00a0than a brew &#8211; the goal is to produce the best beer you can sourcing as many ingredients from the grocery store as you can. \u00a0The official rule is that a minimum of 50% of ingredients should be from the grocery store. \u00a0But many of us &#8211; myself included &#8211; are shooting for a higher percentage than that. \u00a0In my case, I&#8217;m going for broke and sourcing 100% of ingredients from the grocery store.<\/p>\n<p>Since barley &amp; hops are not normally found in grocery stores, I am adapting via a mix of historical and modern approaches &#8211; namely, replacing hops with a herb mixture used prior to the widespread adoption of hops, combined with a modern health-food craze &#8211; quinoa (pronounced &#8220;keen-wa&#8221;) &#8211; malted, dried and toasted by myself, to replace the barley that normally comprises the base malt of beer.<br \/>\nThis post is being assembled over several days, and will be fairly extensive, so all of the details can be found below the fold.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.blogger.com\/blogger.g?blogID=8081751738815878503#anchor1\">Conception<\/a><\/li>\n<li><a href=\"https:\/\/www.blogger.com\/blogger.g?blogID=8081751738815878503#anchor2\">Malting Quinoa<\/a><\/li>\n<li><a href=\"https:\/\/www.blogger.com\/blogger.g?blogID=8081751738815878503#anchor3\">The Recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.blogger.com\/blogger.g?blogID=8081751738815878503#anchor4\">Fermentation<\/a><\/li>\n<\/ul>\n<p><a name=\"more\"><\/a><\/p>\n<hr \/>\n<p><a href=\"https:\/\/www.blogger.com\/null\" name=\"anchor1\"><\/a><b>Conception:<\/b><br \/>\n<i>The issues to overcome:<\/i><br \/>\nThe biggest issue with forgoing the brew shop\u00a0entirely\u00a0is the lack of diastatic power &#8211; that is, grains with the enzymes required to convert starch into sugar. While the various forms of barley malt found in homebrew shops has more than sufficient enzymes to convert the starches of a lot of adjunct grains, grains with similar\u00a0diastatic\u00a0power cannot be found on the shelves of a grocery store. \u00a0One could easily use 6-row malt to convert a mash containing 50-60% of a common grocery-store grain (e.g. rice). But that wouldn&#8217;t be an all-grocery store beer.<\/p>\n<p>What the grocery store has a lot of is easily fermented sugars &#8211; fruits, honey, juices, soda, plain-ol sugar, even tang &#8211; all of which could be used as a sugar source for fermentation. The problem is that fermenting them either produces wine (fruits\/juices) or something that you would find in a toilet in a prison. So how do we make BEER?<\/p>\n<p>First, you need a liberal definition of beer &#8211; throw out the \u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Reinheitsgebot\">Reinheitsgebot<\/a>\u00a0(only barely, hops &amp; water are allowed), and instead declare beer a fermented beverage based on malted grains and flavoured with herbs. This gets us away from the yoke of barely &amp; hops, and opens up a lot of options.<\/p>\n<p><i>Finding a maltable grain:<\/i><br \/>\nNearly any grain can be malted to form malt &#8211; indeed, wheat, rice, wild yeast, and pearl barley are derived from maltable grains. \u00a0The problem is, the forms in the grocery store cannot be malted &#8211; they are often processed to remove the bits that contain the diastatic enzymes (rice, pearl barley), are grains that lack sufficient diastatic enzymes to convert their own starches (oats), have been processed into an unmaltable form (flour, starches, cereal, canned corn), or is a form which cannot be processed easily by the home brewer (pop corn).<\/p>\n<p>But &#8211; at least in the &#8220;health&#8221; food section &#8211; there are a few options. \u00a0Unmalted spalt (an\u00a0ancient\u00a0form of wheat), buckwheat, amaranth, millet and quinoa can often be found. \u00a0Some of these are not suitable as a base grain (buckwheat, due to its strong taste), but if available, they can be malted and used like barley. \u00a0My grocer carried quinoa, so that is where the brew starts. \u00a0Since I was unable to find any numbers for the diastatic power of quinoa, this will be a 100% malted quinoa beer. My research found that people had success malting\/mashing quinoa &#8211; i.e. it can self-convert &#8211; but it is unclear if there is residual diastatic power to convert adjunct grains like oats.<\/p>\n<p><i>Finding a hop alternative:<\/i><br \/>\nHops are the other issue. \u00a0Most, if not all modern beer reply on hops for flavour, aroma &amp; bitterness. But this wasn&#8217;t always the case &#8211; mixtures of herbs were the norm for much of beers history. Indeed, some brewers are working at recreating these beers, and recipes for many traditional herb mixtures such as <a href=\"http:\/\/www.gruitale.com\/\">Gruit<\/a>, have been published. Many of the traditional gruit mixtures use herbs not often found in Canadian grocery stores (yarrow, mugwort, myrtle). However, some spices &#8211; star anise, sage, rosemary, lemons &#8211; are easily found.<\/p>\n<p><i>Yeast:<\/i><br \/>\nThe final hurdle is a useable yeast. \u00a0The beer-brewing community is full of horror stories of attempts to make beer using bread yeast. But strangely, the mead, cider and wine\u00a0communities\u00a0are full of success stories (indeed, my first mead used bread yeast, and was passably good). But there is a glimmer of hope &#8211; it appears the issue with beer is the amount of yeast used. People using small amounts (0.25g\/L) have reported success. \u00a0Indeed, the gentlemen over at <a href=\"http:\/\/www.basicbrewing.com\/\">Basic Brewing<\/a> made a great beer using <a href=\"http:\/\/media.libsyn.com\/media\/basicbrewing\/bbv09-28-07breadyeast.mp4\">bread yeast<\/a>\u00a0(Sept 28, 2007 entry). \u00a0Amazingly, bread yeast is alcohol tolerant and highly\u00a0attenuative\u00a0(80%); unexpectedly good traits for a yeast not developed for alcohol production.<\/p>\n<p><i>The Final Concept:<\/i><br \/>\nIt took a while to get here, but the conception is simple &#8211; use a commonly available &#8220;grain&#8221; &#8211; quinoa &#8211; malted at home as a base grain, a bit of honey for flavour &amp; added punch, sage and star anise in place of hops, and a carefully measured amount of bread yeast for fermentation.<\/p>\n<hr \/>\n<p><a href=\"https:\/\/www.blogger.com\/null\" name=\"anchor2\"><\/a><\/p>\n<table style=\"float: right; text-align: right;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-58CYcvJmTy0\/URRIn6pc0yI\/AAAAAAAAAZw\/ou0NKiIm2S8\/s1600\/qunioa1.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-58CYcvJmTy0\/URRIn6pc0yI\/AAAAAAAAAZw\/ou0NKiIm2S8\/s200\/qunioa1.png?resize=200%2C200&#038;ssl=1\" width=\"200\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Quinoa, before malting<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><b style=\"font-weight: bold;\">Malting Quinoa:<\/b><br \/>\nObviously, for this to work, I first need to malt the quinoa. \u00a0Malting, for those who are\u00a0unfamiliar\u00a0with the process, partially germinates the grain. During germination the seed generates the enzymes that convert the stored starches into sugars. The grain is dried mid-germination, killing the germinating plant and locking these enzymes in place before starch conversion occurs. \u00a0These enzymes can be re-activated by adding water at 60-70C, thereby converting the starches into fermentable sugars.<\/p>\n<p>There are almost as may malting methods as there are people who use quinoa in beer. I&#8217;ve chosen to follow the\u00a0instructions\u00a0at the blog &#8220;<a href=\"http:\/\/aggieotis.blogspot.ca\/\">Life&#8217;s a Garden<\/a>&#8220;, whose author has made an effort to assess the \u00a0characteristics of the malted quinoa (and other\u00a0alternative grains) over two separate postings (<a href=\"http:\/\/aggieotis.blogspot.ca\/2008\/10\/malting-gluten-free-grains.html\">one<\/a>, <a href=\"http:\/\/aggieotis.blogspot.ca\/2008\/10\/malting-gluten-free-grains-part-2.html\">two<\/a>).<\/p>\n<p>Malting comprises four steps: germination, drying, roasting &amp; milling.<\/p>\n<table style=\"float: right; margin-left: 1em; text-align: right;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-e2HsE22C50A\/URRJ8CZFMFI\/AAAAAAAAAaA\/37jqKEFRedA\/s1600\/qunioa3.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-e2HsE22C50A\/URRJ8CZFMFI\/AAAAAAAAAaA\/37jqKEFRedA\/s200\/qunioa3.png?resize=200%2C200&#038;ssl=1\" width=\"200\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">28 hour soak &#8211; quinoa has swollen ~3X<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><i><\/i><br \/>\n<i><\/i><i>Germination:<\/i><br \/>\nGermination is both the easiest and hardest part of the process. Seeds germinate when they get wet, so in the simplest terms, germination is achieved by soaking the grain in water. Of course, life isn&#8217;t that simple and we have to take care of a few other things &#8211; namely, we need some oxygen and we need to avoid the growth of bacteria.<\/p>\n<p>This is achieved by soaking the grain to start the process, then keeping the grain moist and clean by regular washings with clean water &#8211; carefully balancing out air exposure, bacterial growth, and the moisture requirements of the grain . . . or we can wing it.<\/p>\n<table style=\"float: right; text-align: right;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-DyCAgWWwnIc\/URRKTlAirVI\/AAAAAAAAAaI\/_5pGHOTh0hk\/s1600\/qunioa4.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-DyCAgWWwnIc\/URRKTlAirVI\/AAAAAAAAAaI\/_5pGHOTh0hk\/s200\/qunioa4.png?resize=200%2C200&#038;ssl=1\" width=\"200\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Qunioa on day 2 &#8211; rootlets need to be<br \/>\n~2x this length before drying<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>My process:<\/p>\n<ol>\n<li>Soak quinoa in water for ~28 hours<\/li>\n<li>Transfer to a wire\u00a0colander\u00a0and rinse<\/li>\n<li>Rinse every 6-12 hours (depending on work, sleep, etc) until rootlets are ~2X the length of the quinoa seeds.<\/li>\n<li>Dry (see next section)<\/li>\n<\/ol>\n<div>As it turns out, I did not rinse nearly enough, an issue which didn&#8217;t become apparent until drying time.<\/div>\n<div><\/div>\n<div><i>Drying:<\/i><\/div>\n<div>\n<p>Commercial malters have highly specialized equipment for drying their malt &#8211; specialized ovens which use forced air to rapidly and evenly dry the grain with minimal heat (and thus, minimal impact on the enzymes created during germination). Serious home-malters build wire racks on which they can thinly spread out the wet grain to dry in the sun. \u00a0I don&#8217;t have any of those doo-hickies, but I do have an oven.<\/p>\n<\/div>\n<div>My Process:<\/div>\n<div>\n<ol>\n<li>Pre-warm the oven to its lowest temperature &#8211; in my case, 60C\/150F.<\/li>\n<li>Spread quinoa evenly on as many cookies sheets as will fit on the shelves in the oven.<\/li>\n<li>Dry in the oven, mixing the malt and rotating the trays on the shelf every 30 minutes, to allow for even drying and to avoid burning the malt on the bottom shelf.<\/li>\n<li>If doing anything more than a handful if grain this will take a few days &#8211; inevitably, you will need to go to work, or to bed, or somewhere else. \u00a0During these times turn off the oven, but leave on the oven light &#8211; it&#8217;ll keep the oven at a comfortable temp; in my case ~45C. \u00a0Enough to keep the drying process going.<\/li>\n<li>When complete, the quinoa will be golden-brown in colour, the rootlets detached, it will be dry to the touch, and will not crush easily.<\/li>\n<\/ol>\n<div>\n<table style=\"float: left; text-align: left;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-xkDqfRZzkvQ\/URVuyWe47VI\/AAAAAAAAAao\/FoMTgj3MCU8\/s1600\/quinoa04.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-xkDqfRZzkvQ\/URVuyWe47VI\/AAAAAAAAAao\/FoMTgj3MCU8\/s200\/quinoa04.png?resize=200%2C200&#038;ssl=1\" width=\"200\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Dried Quinoa<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>It was during this process that I found my rinsing error \u00a0&#8211; as I dried the house was filled with a strong lactic-acid smell, meaning that we had some bacterial growth during germination. I&#8217;ve tasted a bit of the malt &#8211; its not bad, but there will probably be some additional sourness to the beer. \u00a0I guess its a sour-mash beer!<\/p>\n<p>In all\u00a0likelihood\u00a0this malt is unevenly malted and\u00a0undermodified\u00a0 so a decoction mash will be required to maximize its potential. \u00a0The malt also lost some mass &#8211; about 20%; some through me dropping grain, the rest through the loss of the rootlets during drying.<\/p>\n<\/div>\n<\/div>\n<p><i><br \/>\n<\/i><\/p>\n<table style=\"float: right; margin-left: 1em; text-align: right;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-oFhnkn5M9Ec\/URVvLz4pQkI\/AAAAAAAAAaw\/2exmAZ2y6UY\/s1600\/quinoa06.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-oFhnkn5M9Ec\/URVvLz4pQkI\/AAAAAAAAAaw\/2exmAZ2y6UY\/s200\/quinoa06.png?resize=200%2C200&#038;ssl=1\" width=\"200\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Roasted Quinoa<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><i>Roasting:<\/i><\/p>\n<div>\n<p>The malt prepared above is not overly flavourful &#8211; it has been produced in a way which maximizes the preservation of the enzymes. \u00a0To develop additional flavour and some colour we need to roast the malt. Depending on the temperature and duration or roasting, we can produce anything from a bit of toastiness through to a robust roasted flavour. If we wanted to put in the extra effort we could mash the malt in its hull creating a sugar-filled grain, re-dry it, and then heat it to carmelize the sugars (aka crystal malt). \u00a0I&#8217;m lazy, so I simply aimed for a moderate degree of toastiness. I \u00a0took ~100g of the 980g of quinoa remaining after malting and subjected it to a 10min roast at 175C (350F), producing a medium-toasted malt. \u00a0The remainder I left untoasted to maximize diastatic potential.<\/p>\n<p><i>Milling:<\/i><br \/>\nMilling refers to the crushing of the malt, with the goal of crushing the inner part into a small number of larger fragments and leaving the hull intact. Quinoa is too small to run through a barley mill, and despite my best efforts with first a rolling pin, then a hammer, it was totally\u00a0resilient\u00a0to milling. \u00a0So I&#8217;ll have to mush it a little during mashing&#8230;<\/p>\n<\/div>\n<hr \/>\n<p><a href=\"https:\/\/www.blogger.com\/null\" name=\"anchor3\"><\/a><b style=\"font-weight: bold;\">The Recipe:<\/b><br \/>\n~830 g malted quinoa<br \/>\n~100 g malted\/roasted quinoa<br \/>\n100g brown sugar<br \/>\n200 g clover honey<br \/>\n1 oz fresh sage<br \/>\n3 &#8216;stars&#8217; of star anise<br \/>\n2 g bread yeast<\/p>\n<ol>\n<li>Decoct mash quinoa using brew-in-a-bag:\n<ul>\n<li>Dough-in 4.06L, 40C, 30min<\/li>\n<li>Decoct 1.6L, hold at 60C for 30min<\/li>\n<li>Decoct 1.4L, hold at 71C until conversion is complete (this took 2.5 hours!).<\/li>\n<\/ul>\n<\/li>\n<li>Sparge with 9L water, bring to a boil.<\/li>\n<li>Add sugar, 2 star anise and the fresh sage. \u00a0Boil 60 minutes.<\/li>\n<li>At flame out add honey &amp; remaining star anise, cool, and transfer to fermenter.<\/li>\n<li>Add yeast, ferment 7 days at 16-18C.<\/li>\n<li>Transfer to a keg, crash-cool over night.<\/li>\n<li>Add gelatin and carbonate to 2.7 volumes CO2.<\/li>\n<\/ol>\n<div>\n<p>The OG ended up being 1.042; 4 points higher than the expected 1.038. \u00a0And too my\u00a0surprise, the wort doesn&#8217;t taste half-bad! \u00a0It is sweet, with\u00a0noticeable\u00a0aroma and flavour of anise, and hints of sage in the aroma. \u00a0I&#8217;m quite curious how this will change with fermentation and age.<\/p>\n<\/div>\n<hr \/>\n<p><a href=\"https:\/\/www.blogger.com\/null\" name=\"anchor4\"><\/a><b>Brewing &amp; Fermentation:<\/b><br \/>\nThis was not a fun brew. \u00a0It took forever for the conversion to occur &#8211; 2.5hrs after mash temps were hit. The quinoa is gummy, making sparging difficult. \u00a0To make matters worse, the amount of hot break was\u00a0unprecedented; nearly 1\/3rd of the pot was hot break. \u00a0So most of it was poured into the fermented, leading to a lot of sludge at the bottom of the fermenter. \u00a0Fermentation was done at 16-18C to minimize off-flavours. \u00a0The yeast didn&#8217;t raise a lot of krausen, leaving little sign of fermentation aside from a skin of bubbles.<\/p>\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-91WlvmtQYSY\/URwsQ4QLyxI\/AAAAAAAAAbI\/Q_njJO1nZ-I\/s1600\/quinoa_montage.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-91WlvmtQYSY\/URwsQ4QLyxI\/AAAAAAAAAbI\/Q_njJO1nZ-I\/s400\/quinoa_montage.png?resize=400%2C173&#038;ssl=1\" width=\"400\" height=\"173\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Left: lots of hot break. \u00a0Right: thin layer of yeast on top of brew<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Home Malting Quinoa L-R: Raw white quinoa, partly malted, dried &amp; roasted. One of the more enjoyable aspects of belonging<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9,4,7],"tags":[61,206,207,52],"class_list":["post-670","post","type-post","status-publish","format-standard","hentry","category-diy","category-homebrewing","category-recipes","tag-brewing-methods","tag-experimental-beer","tag-malting","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Brewing Challenge: The Grocery Store Brew - Sui Generis Brewing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/suigenerisbrewing.com\/index.php\/2013\/02\/14\/brewing-challenge-the-grocery-store-brew\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brewing Challenge: The Grocery Store Brew - Sui Generis Brewing\" \/>\n<meta property=\"og:description\" content=\"Home Malting Quinoa L-R: Raw white quinoa, partly malted, dried &amp; roasted. 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