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Old 04-18-2013, 09:47 PM   #11
Mar 2013
Harrisburg, PA
Posts: 606
Liked 62 Times on 58 Posts

Kind of a thread hijack buuuut....

I used red siberian millet. Probably very similar. I recommend replacing 1# of quinoa, in my recipe, with 1# of white millet. Try to make some crystal malt to replace the lactose. It isn't hard, just long. Mash a little higher than a normal beer of this style. Cant help with efficiency. It just is what it is. Ferment like normal, wait at least two weeks, bottle or keg, and enjoy.

Feedback would be awesome if you brew it.
To drink the best, we have to brew the best!
This is gluten freedom...
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