About the Malt: Our Munich malt is a fantastic way to take your base malt flavor to another level but our customers and brewing minded team members asked: what if we went a step further? Enter, Dark Munich Millet Malt. This malt is a darker kilned Munich Malt (not roasted) with an 8-10 SRM, light amber to light brown color with aromas of strong biscuit and toast, graham cracker, nutty, toffee.
Much like our Porter blog post, which can be viewed here , we are showcasing a recipe to display how one could utilize this malt as well as some other new additions to our product line-up including Caramel Buckwheat Malt and Griffin Malt. Our blog post on Griffin Malt can be viewed here.
Stats on the Malt: This recipe is intended to have an OG of 1.061 (15°P) and an FG of 1.014 (3.5°P, 6.2%ABV) if your attenuation is at about 75% *Stats are subject to the performance variables of the brewhouse, the choice of yeast and pitch rate, and beyond. Example grist total: 39 lbs for 15 gallons.
The Malt Recipe:
| Munich Millet Malt | 41% |
| Caramel Buckwheat Malt | 21% |
| Dark Munich Millet Malt | 21% |
| Red Wing Millet Malt | 10% |
| Griffin Millet Malt | 6% |
| Caramel 120L Millet Malt | 1% |
Estimated Color: 16 SRM
The Hops:
| Azacca | 60 minutes | 6 IBU |
| El Dorado | 60 minutes | 6 IBU |
| Azacca | 30 minutes | 5 IBU |
| El Dorado | 30 minutes | 5 IBU |
| Azacca | 15 minutes | 9 IBU |
| El Dorado | 15 minutes | 9 IBU |
The Yeast: The world is your oyster, but we used US-05.
Recommended Mashing Regime: Rising Step Mash utilizing Ceremix and/or Ondea Pro: Hold at 125°F for twenty minutes, adding enzymes at mash in. Rise to 175° F and hold for 45 minutes then sparge as usual. For more details on mashing, we encourage you to check out our blog post about mashing and enzyme use here.
Tasting Notes: Strong bready, toffee, biscuit notes from the malt. Slightly increasing the bitterness to between 30-40 IBUs works well to balance the prevalence of the malt.
The Style: This style can support any type of hops the brewer wishes to use. In this example, we chose to use equal parts El Dorado and Azacca both of which are dual purpose hops to create a harmonious blend of tropical notes. Calling a beer, a “Red Ale” leaves lots of room for interpretation. This recipe could be made into an American Red Ale, Irish Red, Red IPA, Red Lager, and so on.
We hope this information helps brewers out there develop their own recipes, and we look forward to hearing from you about your thoughts on this recipe and what tips helped you the most to work with gluten-free grains.
At Grouse, we are so grateful to our customers who keep us busy, pushing the limits of flavor, and asking, what is next? You can rest assured we will keep spreading the knowledge on how to brew with gluten-free malt, and create a safe product for everyone to drink, regardless of an allergy or food restriction.
We are always happy to help customers develop a recipe, especially if you are new to the gluten-free brewing world. If you ever have any questions about recipe development, enzymes, mashing regimes, or our products in general, please reach out to info@grousemalthouse.com.
Happy Brewing!