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This was my 5th grain batch. My efficiency has improved and so has my understanding of how to deal with the grain (all grain from colorado malting company, specialty was roasted at home except the Teff, that came as a munich roast). Creating crystal malt from GF grains is difficult, they don't...

This recipe is based on another stout on this forum: https://www.homebrewtalk.com/f68/classic-oatmeal-stout-88634/ Because the extract potential of Millet and Buckwheat is lower than barley, I am using the same amount of grain and reducing the finished batch size to come closer to the OG...

I malted most of the grains myself (hopefully correctly or close to it). I can post that process in a follow up comment if desired. 1.5oz of each then used a fine grind: 1) Malted Sorghum (likely over modified a bit). From Nutsonline.com 2) CO Malting Company Malted Bucket (with hulls). 3)...

I am new to home brewing and using grain... I am confident that the Barley Crusher would work well for Buckwheat and Rice, but what about millet and Quinoa? Haven't seen Amaranth, Teff or Chestnuts yet, so I don't know their sizes but I am concerned as to which grain mill will be appropriate...