Recently I found a source of malted Millet which started me think about gluten free brewing and whether I could do it. So I now have 4kg of it.
I don't actually know anyone who's intolerant to gluten, and yet here I am trying to brew a gluten free beer.....
I am using my normal brewing setup so it won't actually be gluten free, but it's all about the experience.
Anyway, I know that some on here have tried it before, so what advice would you give?
Should I toast a bit to give some flavour depth?
Is a hoppy beer a good choice as to mask the lack of barley?
How fine do I mill the Millet?
And do I need to add enzymes to the mash?
What's the extract efficiency likely to be?
All advice welcome! Cheers!