×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

Whitelist Beerrecipes

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Log in or Register

Belgian Millet Bier

back to search Back to Search  Style Details 

Belgian Millet Bier

back to search Back to Search  Style Details 
5 Star Rating
3.6 stars based on 20 votes
No reviews
Vote or Review

Beer Style: Belgian Blond Ale  (18A)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Blond Ale

Description:

Gluten Free all grain ale made with sorghum and millet, coriander and sweet orange peel

Ingredients:

  • 9 lbs White Sorghum Malt (mash/sparge)
  • 2 lbs While Millet (mash/sparge)
  • 1 oz Saaz Whole Hops (60 min)
  • 1 lb Light Belgian Candi Sugar (15 min)
  • 1 oz Coriander (flameout)
  • 0.75 - 1 oz Sweet Orange Peel (flameout)
  • Wyeast 3944 Belgian Witbier (or appropriate white beer yeast)

Additional Instructions

Primary Ferment: 14 days at 62 - 75 degrees

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.012
Alcohol by Vol: 4.97%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Grind millet fine. Reserve a handful to add to the boil. Mash grains at 152-154F 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.

Source:

spacer