With millet, buckwheat, and oats as the grains, this flavorful and complex brown ale can stand on its own next to traditional barley-based beers. The recipe is for 10 gallons, but halving the recipe would also make a great beer.
Batch Size: 10 gallons (40 liters)
23 lb (10.5 kg) Grouse Millet Malt
2.2 lb (1 kg) Grouse Buckwheat Malt
2 lb (900 g) Grouse Light Crystal -Malted Millet
2 lb (900 g) Grouse Medium Roast Millet
1.25 lb (600 g) Grouse Dark Roast Millet
10 oz (300 g) Gluten-free rolled oats
0.80 oz (23 g) Target at 60 minutes.
1.5 oz (42 g) Goldings, B.C. at 20 minutes.
0.75 oz (21 g) Cascade at 5 minutes.
Protein rest: 10 minutes at 104°F (40°C).
Beta amylase rest: Heat to 122°F (50°C) over 10 minutes, then hold for 20 minutes.
Alpha amylase rest: Heat to 140°F (60°C) over 10 minutes, then hold for 10 minutes.
Final conversion rest: Heat to 163°F (73°C) and hold for 10 minutes.
Sparge at 172°F (78°C).
Adjust mash with lactic acid to achieve a pH of 5.3. Boil for 60 minutes following the hops schedule.
3 sachets (30 g) American Ale (Fermentis)
Recipe courtesy of Twila Henley, _Grouse Malting and Roasting Company._