Originally Posted by buckwheat34
Would you mind sharing your recipe for your millet Berliner weisse? I am interested in trying to make one of these.
Haven't formulated one yet. It will most likely be 50-60% millet and 40-50% quinoa. OG around 1.035. Mash hop something noble. Do a normal mash, drain the tun into a cooler, and add lacto starter. Sour for 2 days, boil for 10 min, and ferment with something clean.
Hopefully millet is crawling in lacto to make the starter. It should be. If not, I like yogurt.
My LHBS is getting white millet for me. I will probably wait for that. Can't wait to do brett beers later.