bernardsmith
Well-Known Member
Hoping folk on this section may be able to help me. I am planning on brewing a version of an Ethiopian beer called T'alle. The beer usually includes barley and wheat and also millet. Does anyone know if I must malt the millet to extract the sugars or could gelatinizing the starch and adding the cooked millet to other malted grains with diastatic power enable me to extract the sugars from the millet.
If not, I have an enzyme called AG300 If I simply boil the millet and add this after fermentation of the other grains has started will this enable the yeast to work on the sugars in the millet? Thanks
If not, I have an enzyme called AG300 If I simply boil the millet and add this after fermentation of the other grains has started will this enable the yeast to work on the sugars in the millet? Thanks