Brewing this 5 gallon batch today:
10lb CMC Red Millet
2 lb CMC Malted Buckwheat
1 lb Grouse Light Crystal Millet
0.5lb Grouse Medium Roasted Millet
1lb rice hulls
1oz Centennial @ 10%AA 60m
1oz Cascade @ 7%AA 15m
1oz Cascade @ 7%AA 10m
1oz Cascade @ 7%AA 5m
Expected OG: 1.065, Boil gravity 1.047 @ 7 gallons
S-05 yeast, Servomyces (apparently GF) and Whirlfloc.
I set the mill gap for 0.014 and still had to double-mill because the millet is so small that it didn't get crushed well. I ended up with a fair amount of flour, but hey, I've got rice hulls.
Mash schedule (modified Andrew Lavery schedule):
25m 104F beta glucan rest
25m 131F protein rest
decant 1 gallon and put in the fridge
20m 158F first conversion rest
20m 175F gelatinization rest
60m 149F second conversion rest + 1tsp BSG Amylase enzyme
I'm not doing a decoction becuase I have a HERMS system, I'm lazy, and the stove is upstairs. So I'm simply dialing in the temperatures and waiting until the mash reaches the specified rest temp, then starting the clock.
After mashing in the was chalky white, but after a while settled down to a nice clear light gold color. At the end of the first mash rest the wort was 2P. At the decantation step, the wort was 3P. At the start of the 158F conversion rest, the wort was 4+P.
Updates as the brew continues.
10lb CMC Red Millet
2 lb CMC Malted Buckwheat
1 lb Grouse Light Crystal Millet
0.5lb Grouse Medium Roasted Millet
1lb rice hulls
1oz Centennial @ 10%AA 60m
1oz Cascade @ 7%AA 15m
1oz Cascade @ 7%AA 10m
1oz Cascade @ 7%AA 5m
Expected OG: 1.065, Boil gravity 1.047 @ 7 gallons
S-05 yeast, Servomyces (apparently GF) and Whirlfloc.
I set the mill gap for 0.014 and still had to double-mill because the millet is so small that it didn't get crushed well. I ended up with a fair amount of flour, but hey, I've got rice hulls.
Mash schedule (modified Andrew Lavery schedule):
25m 104F beta glucan rest
25m 131F protein rest
decant 1 gallon and put in the fridge
20m 158F first conversion rest
20m 175F gelatinization rest
60m 149F second conversion rest + 1tsp BSG Amylase enzyme
I'm not doing a decoction becuase I have a HERMS system, I'm lazy, and the stove is upstairs. So I'm simply dialing in the temperatures and waiting until the mash reaches the specified rest temp, then starting the clock.
After mashing in the was chalky white, but after a while settled down to a nice clear light gold color. At the end of the first mash rest the wort was 2P. At the decantation step, the wort was 3P. At the start of the 158F conversion rest, the wort was 4+P.
Updates as the brew continues.