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Old 09-25-2013, 02:05 AM   #1
Safa
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Aug 2012
Birmingham, Alabama
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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.
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Old 09-25-2013, 07:26 AM   #2
BrewCanuck
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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.
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Old 09-25-2013, 01:53 PM   #3
Bithead
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Southern, NJ
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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
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Old 09-25-2013, 04:37 PM   #4
Ash_Mathew
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Jul 2012
Wakefield, Yorkshire
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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.

 
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Old 09-26-2013, 08:35 AM   #5
igliashon
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Feb 2012
Oakland, CA
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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.

 
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Old 09-26-2013, 12:47 PM   #6
Safa
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Aug 2012
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Thanks guys! That's glorious. I'll definitely be ordering some from the Colorado people soon.

What's the diastatic power like?
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Old 09-27-2013, 04:37 PM   #7
igliashon
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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 180F after doing a partial conversion rest, and then dropped it back to 152F and added some amylase. The Grouse malt seemed to fully gelatinize at around 158F. 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.

 
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Old 09-27-2013, 04:52 PM   #8
Osedax
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Mar 2013
Harrisburg, PA
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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.....
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Old 09-27-2013, 06:21 PM   #9
EvanLouis
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Jul 2012
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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?

 
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Old 09-28-2013, 06:43 AM   #10
igliashon
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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.

 
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