Millet Beer recipe advice please

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!

Here is a shot of the Malted Millet as it arrived to me. It actually smells a fair bit similar to Barley Malt, although perhaps a little more earthy.

MilletMalt.jpg (131.78 KiB) Viewed 1740 times

This stuff is commonly used as a form of herbal medicine, and as such it seems that their isn't much desire/need to remove the small roots from the malted millet. Here are all the roots I managed to remove. Is their any negative impact should some of these get into the mash?

MilletMaltShoots.jpg (108.11 KiB) Viewed 1740 times

I decided to roast 200g of them at 140c for about 15min. They've turned a slightly more golden yellow and have a touch of bready/toasty aroma. Not sure if this is going to be enough to add some flavour, perhaps I should do a second 200g batch and roast a little darker.

MilletMaltRoasted.jpg (159.41 KiB) Viewed 1740 times

Still no recipe yet, but I'm starting to think that there is no point in making an overly hoppy beer if I want to know how well Millet stacks up against barley.

Just found this tutorial, which seems to be very useful.

Thank goodness I don't need to do all that malting though!

[Jeltz]

No advice but interested in the outcome.

It will be interesting to see the outcome, hopefully it will be worth the effort. You could always split your batch to do two different hop levels.

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[oldbloke]

Three things:

Do you have any idea how much sugar is in it? When I tried it the SG I got was much lower than reading stuff on the web had suggested. I ended up using amylase to get as much starch conversion as possible AND adding sugar to get a decent ABV.

Definitely wants a roast I only roasted lightly and got a very pale ale. Tasted good though.

Where'd you get it? I want some!

Three things:

Do you have any idea how much sugar is in it? When I tried it the SG I got was much lower than reading stuff on the web had suggested. I ended up using amylase to get as much starch conversion as possible AND adding sugar to get a decent ABV.

Definitely wants a roast I only roasted lightly and got a very pale ale. Tasted good though.

Where'd you get it? I want some!

Thanks for that. Unfortunately I'm China, so my source isn't much help to you. It's apparently a traditional medicine over here, so perhaps not necessarily ideal for brewing with.

Interesting to see what it looks like.