Are You Teff Enough? Cream Ale
The subtle flavor of teff is quite nice in a cream ale, and you may choose to actually throw teff in the oven (spread evenly in a shallow pan, baked at 300 °F/148 °C for 15–30 minutes) to bring out a more nutty flavor and some color as well.
Are You Teff Enough?, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.008
IBU = 15 SRM = 4 ABV = 5.4%
Ingredients
9 lbs. (4.1 kg) 2-row pale malt
1 lb. (0.45 kg) teff
0.5 lb. (0.23 kg) flaked corn
2.75 AAU Cascade hops (60 min.) (0.5 oz./14 g at 5.5% alpha acid)
2.75 AAU Cascade hops (10 min.) (0.5 oz./14 g at 5.5% alpha acid)
SafAle US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mill the teff to a coarse flour, milling with 2 pounds (0.91 kg) of 2-row pale malt and gelatinizing at 176 °F (80 °C). Once complete, add to mash tun and dough-in with remaining grain. Target a mash of around 1.2 quarts of water to 1 pound of grain (2.5 L/kg), and a temperature of 154 °F (68 °C) using 3.3 gallons (12.5 L) of water at 168 °F (76 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete, about 60 minutes. In your hot liquor tank, bring 4.5 gallons (17 L) of water up to 170 °F (77 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 6 gallons (23 L).
Add 0.5 oz. (14 g) Cascade hops once a boil is reached. Total boil time is 60 minutes. After 50 minutes add 0.5 oz. (14 g) of Cascade hops. Boil 10 more minutes. Chill the wort to 68 °F (20 °C) and aerate thoroughly then pitch yeast. Ferment in primary at 68–70 °F (20–21 °C) for 14 days. Keg or bottle as normal.
Are You Teff Enough?, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.048 FG = 1.010
IBU = 16 SRM = 4 ABV = 5%
Ingredients
3.5 lbs. (1.6 kg) golden light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
1 lb. (0.45 kg) teff
0.5 lb. (0.23 kg) flaked corn
2.75 AAU Cascade hops (60 min.) (0.5 oz./14 g at 5.5% alpha acid)
2.75 AAU Cascade hops (10 min.) (0.5 oz./14 g at 5.5% alpha acid)
SafAle US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mill the teff to a coarse flour, milling with 1 lb. (0.45 kg) of 2-row pale malt and gelatinizing at 176°F (80 °C). Once complete, add cereal mash to fine mesh bag with 1 lb. (0.45 kg) of 2-row pale malt and flaked corn and steep for 60 minutes at 152 °F (67 °C) in 3 gallons (11.4 L) of water. Remove bag, and add 3.5 lbs. (1.6 kg) golden light dried malt extract. Stir until dissolved.
Bring water to a boil. Add 0.5 oz. (14 g) Cascade hops once a boil is reached. Now follow the remainder of the all-grain recipe.
