Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Millet
Reply
 
LinkBack Thread Tools
Old 09-25-2013, 03:05 AM   #1
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Birmingham, Alabama
Posts: 428
Liked 28 Times on 20 Posts
Likes Given: 8

Default Millet

Anyone tried millet with success?

I had a loaf of millet bread up in Vermont this summer and it was absolutely amazing. Super super close to bread, in taste and texture both.

Thought it might be worth transferring over to beer.

__________________

A little irreverence is good for the soul

Safa is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2013, 08:26 AM   #2
BrewCanuck
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BrewCanuck's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Windsor, Ontario
Posts: 136
Liked 1 Times on 1 Posts

Default

Beer Up, a GF Beer from Austria has a millet base and its great.

I've also used millet as part of the base in my brown ale and I#ve been very happy with it.
__________________

Pipeline is dry until that stupid ship arrives

All Gluten Free

Blog: Thirsty Engineer


Reason: Update Link
BrewCanuck is online now
 
Reply With Quote Quick reply to this message
Old 09-25-2013, 02:53 PM   #3
Bithead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Southern, NJ
Posts: 758
Liked 35 Times on 29 Posts
Likes Given: 81

Default

This guy uses grain other than barley. Here's the link to his blog post recipe using millet. Tasting notes are available also.
http://ryanbrews.blogspot.com/2012/0...able-beer.html

__________________

"...allowing the beer to become what it is." -- Jason Yester, Trinity Brewing Co.

Bithead is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2013, 05:37 PM   #4
Ash_Mathew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Wakefield, Yorkshire
Posts: 304
Liked 17 Times on 15 Posts
Likes Given: 2

Default

Quite a few recipes on here are millet based. Just do a little search for them and work out what you want to do.

This has got me interested in millet bread, though. Think I will give it a try. Normally just buy it or use mixes at home.

__________________
Ash_Mathew is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2013, 09:35 AM   #5
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 61 Times on 41 Posts
Likes Given: 40

Default

Millet is awesome. Malted millet is the future of GF beer. I personally don't see a whole lot of point in using other grains, because the flavor of millet can be soooo close to barley it's just uncanny.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2013, 01:47 PM   #6
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Birmingham, Alabama
Posts: 428
Liked 28 Times on 20 Posts
Likes Given: 8

Default

Thanks guys! That's glorious. I'll definitely be ordering some from the Colorado people soon.

What's the diastatic power like?

__________________

A little irreverence is good for the soul

Safa is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2013, 05:37 PM   #7
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 61 Times on 41 Posts
Likes Given: 40

Default

The one batch I've done with CMC's red proso millet pale malt seemed to compare unfavorably with the Grouse white proso millet pale malt that I've used, but crush may have been a factor. I was trying out my new monster mill and believe a double-crush should have been in order (which I did not do, unfortunately). I think the gel point was a bit higher with the CMC stuff...I took it all the way up to 180°F after doing a partial conversion rest, and then dropped it back to 152°F and added some amylase. The Grouse malt seemed to fully gelatinize at around 158°F. I also noticed considerably more intact acrospires in the CMC malt than in the Grouse.

On the other hand, CMC's C20 and C60 millet were AWESOME in color and aroma, very sweet and roasty...the C60 smelled a little bit like roasted marshmallow and burnt sugar.

The finished beer came out about 13 gravity points lower than I was expecting based on my experience with Grouse malts, (1.040 vs 1.053), but again, that could have been crush. We'll see what the attenuation is like. I intend to brew again in a couple weeks with an extra crush on the grains to see if I can get my efficiency up with these malts. If that fails to improve things, I'm sticking with Grouse for pale malt. They're going to be offering non-organic malts soon at a lower price, which basically eliminates any advantage CMC had over them.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2013, 05:52 PM   #8
Osedax
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Harrisburg, PA
Posts: 501
Liked 35 Times on 34 Posts

Default

What gap do you use on your monster mill? I have an MM2 and set it to .010". Works well with a double crush. White millet has less hull and more starchy goodness than red millet. Both grouse and CMC have pretty heavy backorders. I have shipments coming from both. Still haven't received either, 2 months later.....

__________________
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA
Osedax is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2013, 07:21 PM   #9
EvanLouis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 126
Liked 4 Times on 3 Posts

Default

When you use buckwheat with the millet, do you find any noticeable difference in taste,aroma, head? Is buckwheat even worth using if I'm partial mashing with sorghum and d180 with a little honey?

__________________
EvanLouis is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2013, 07:43 AM   #10
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 61 Times on 41 Posts
Likes Given: 40

Default

Osedax--I set my MM2 to as close as the rollers get, haven't actually measured the gap because I don't have the tools for it. I suspect I may be getting "special treatment" from both suppliers because of hints I'm dropping about possible commercial futures, so far they've both been right quick to get me what I need (and then some)!

EvanLouis--I don't find buckwheat to contribute much of anything, especially in a partial mash, unless you roast it suuuper dark. Even then I'm not sure if it's any better than dark-roasted millet. That is something I aim to investigate in the next couple of stouts that I brew.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Millet for brewing??? Sheldon Gluten Free Brewing 8 11-18-2012 04:41 PM
Roasted some millet dorklord Gluten Free Brewing 17 04-01-2011 11:22 PM
Ever brewed with Millet ? joeybeer All Grain & Partial Mash Brewing 1 03-30-2011 09:46 PM
Using Millet or Amaranth tigerface Introductions 0 12-23-2009 09:00 PM
Millet Beer?! Brewing Clamper Recipes/Ingredients 1 10-24-2006 09:29 PM



Newest Threads

LATEST SPONSOR DEALS