If you use amylase, the flaked millet will probably work very well as a base malt.
I grind hulled millet from the grocery store and mash it with amylase as a base malt; and have often thought that using flaked millet would be easier...but flaked millet is uncomon/expensive here so I have never had the chance to try it.
please report back with your results.
If I do it, I'll let you know. My issue at the moment is that there is so little information that I don't know what I'm doing! Do you know where I can find the extracted sugar potential of these ingredients?
I dont know the extract potential of unmalted millet, but it is my base malt of chioce.
My typical (5.5 gal) grain bill would look like the following.
8 lbs millet
2 lbs buckwheat
4 to 5 lbs Eckert rice specialty malts
I mash at 170 to 180 F with 2 Tbsp Termamyl amylase for 2 hours.
lower the temperature to 150 F ( I add ice), and add 2 tbsp AMG300 (beta amylase).
Rest for 15 to 45 minutes (depending on how dry you want the beer).
Sparge and boil as usual.
This should get you close.
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