If you're doing malted millet, I did a 3-gallon batch with 6 lbs pale millet and 1 lb C-40 crystal millet, with rests at 120°F (15 min), 135°F (15 min), and 158°F (60 min) with a mash-out at 185°F for 5 min. I hopped with 0.25 oz horizon at 60 min, 0.75 oz cascade at 15 and again at 5. S-04 yeast. Made a delectable blonde ale that tastes so much like barley-based beer I almost did a spit-take when I first tried it. I was also shocked at how mellow the citrus of the cascade hops came out--not the overpowering grapefruit I usually get with a sorghum (or other unmalted-grain) base. You could easily swap out the cascades for anything, the base is nice and smooth and malty and could easily be hopped more aggressively. Of course this was done with Grouse malts, not sure how CMC malts will perform on the same recipe.