For this attempt at a table beer I decided to use millet as my adjunct grain.  When I was looking for exotic grains this was the only thing that I could find easily.  Ive had millet a few times at ethnic restaurants and I wasn't really ever that impressed. It was always a slightly nutty mush pile that in my opinion need a bit of texture to make it worth eating.  Somehow though I have a feeling that it will work in beer much better though.  To try and help that along I decided to pan toast the millet until became fragrant and started popping.  I'm hoping this will help to bring out the nutty flavors in the beer.  Strangely thought toasting the millet didn't result in much color development.

Other than the millet, this table beer basically follows the template of all the others Ive done. I should note though, that this beer as with any I do using an unmalted grain I ground the millet essentially to flour (pic).  Ive never had a problem doing this with wheat, amaranth, etc, but in this case I added a handful or two of rice hulls  when I sparged. Just like all my other Belgian table beers this one follows the same recipe; lower gravity beer with lots of late hopping, Belgian yeast, and an adjunct grain.  This time around for yeast I didn't have any Ardennes around so I stepped up a frozen culture of Belgian strong WY1388.  Which after a year plus in a tube seemed a bit strange (strange yeast formation on starter surface) but it went off like gangbusters in the primary.

Millet Table Beer