Belgian Millet Bier (Gluten Free)

Recipe located in Zymurgy Magazine Nov/Dec 2002 Issue

Ingredients for 5 U.S. gal (19 L)

9.0 lb (4.1 kg) white sorghum malt

2.0 lb (0.9 kg) unmalted white millet

1.0 oz (28 g) Saaz whole  hops, 3.5% alpha acid (60 min)

1 lb (0.45 kg) light Blegian candi sugar

1.0 oz (28 g) coriander (0 min)

0.75-1.0 oz (21-28 g) sweet orange peel (0 min)

Wyeast 3944 Belgian Witbier (or appropriate white beer yeast)

4.2 oz (119 g) corn sugar (to prime)

Statistics

Original Gravity: 1.050₁ (12.4 P)

Final Gravity: 1.012₁ (3.1 P)

Boiling Time: 75 minutes

IBUs: 16

Color: 4 SRM₂

₁ : dependent on the quality of malt and mash conversion efficiency

₂ : dependent on the degree of malt kilning

Primary Fermentation: 14 days at 62-75° F (16.7-24.9° C)

Directions

Grind millet fine. Reserve a handful to add to the boil. Mash grains at 152-154F (67-68 C) for one to three hours or until starch conversion is complete. Boil for a total of 75 minutes, adding reserved millet flour at the beginning of the boil and the hops at 60 minutes. Add candi sugar near the end of the boil. Add crushed coriander and orange peel at knockout and steep while cooling wort. Ferment at 62-75F (17-24C) then bottle.