I've been trying to work on a millet mash schedule following the multi-step approach outlined in other threads. The extraction rate has been right in line with Barley at about 36 point. Unfortunately, the attenuation has been horrible. I decided to devote today to a test batch and take measurements at every step.
I mashed 2.75 lbs millet in 1.5 gallons of water for a 2.18 ratio. Temps were raised in each step using the "Direct heat and stir like crazy" method. For the conversion step, I used 150 degrees. No additional enzymes were added. I stirred every 10 minutes and took gravity measurements and did starch tests. At 1 hour, starch tested negative. Gravity equated to 27 points per lb.
Based on my barley mashes, I'm usually around 90% converted at that point, so that would put a maximum points at 30. That seems to be in line with what others are reporting for single infusion mashes with a 2 hr rest.
From there, I raised the temp to 180 degrees and held for 10 minutes to assure I had complete gelatization. After cooling back to 150, I took gravity and starch measurements. The gravity had jumped to the equivalent of 36.5 points and starch tested positive. Clearly, there was a LOT of starch still available. Since I had fried my enzymes at that temp, I added the diatase from kraus along with some generic alpha amylase from the local brew shop. I continued to test gravity and starch for the next 2 hours. The gravity held constant and the starch test went from jet black, to a gray/black. Some additional conversion was taking place, but there was still starch in solution after a 60 minutes initial mash and a 120 additional mash! No wonder I was always having attenuation problems.
So, I think the takeaway is that I'm going to give up on the complicated schedule. That method extracts significantly more starch, but it takes forever and seems to require additional enzymes in the mash and likely in the fermenter to deal with the remaining starch. I'd rather just buy additional grain and accept the lower efficiency. I might have a different opinion if I was trying to make a living at this, but I'm only making small batches for friends.
I mashed 2.75 lbs millet in 1.5 gallons of water for a 2.18 ratio. Temps were raised in each step using the "Direct heat and stir like crazy" method. For the conversion step, I used 150 degrees. No additional enzymes were added. I stirred every 10 minutes and took gravity measurements and did starch tests. At 1 hour, starch tested negative. Gravity equated to 27 points per lb.
Based on my barley mashes, I'm usually around 90% converted at that point, so that would put a maximum points at 30. That seems to be in line with what others are reporting for single infusion mashes with a 2 hr rest.
From there, I raised the temp to 180 degrees and held for 10 minutes to assure I had complete gelatization. After cooling back to 150, I took gravity and starch measurements. The gravity had jumped to the equivalent of 36.5 points and starch tested positive. Clearly, there was a LOT of starch still available. Since I had fried my enzymes at that temp, I added the diatase from kraus along with some generic alpha amylase from the local brew shop. I continued to test gravity and starch for the next 2 hours. The gravity held constant and the starch test went from jet black, to a gray/black. Some additional conversion was taking place, but there was still starch in solution after a 60 minutes initial mash and a 120 additional mash! No wonder I was always having attenuation problems.
So, I think the takeaway is that I'm going to give up on the complicated schedule. That method extracts significantly more starch, but it takes forever and seems to require additional enzymes in the mash and likely in the fermenter to deal with the remaining starch. I'd rather just buy additional grain and accept the lower efficiency. I might have a different opinion if I was trying to make a living at this, but I'm only making small batches for friends.