Description
srm 1-2
ppg 41
This pale millet has had the hulls removed. A Brewer had this to say… “…the Miller De-hulled Millet was significantly less astringent and more reminiscent of traditional brewing malt character (Grainy, Bready, Cracker)…” Another brewer noted Golden Graham’s, Cereal and Honey flavors.
No hull also lends to a higher PPG and very clean flavor. One could also grind this malt to flour for use in baking! Brew results (using Ceremix, Ondea Pro and Termamyl in a rising step mash) are putting the PPG at 35-37! with the lab getting 41ppg!!! Rice or Oat Malt should be incorporated as the hulls will aid in filtration.
Due to the low enzymatic content of gluten free malts a rising step mash with exogenous enzymes is recommended as detailed in the book Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer by Robert Keifer from Brewers Publications.
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