Fonio Gold, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.051  FG = 1.011
IBU = 32  SRM = 4  ABV = 5.3% 

The intention on this beer was to take advantage of the crisp and tropical fruit character of fonio to give an extra hop dimension to an otherwise neutral beer. You’ll see how this builds on the SMAH (Single Malt, Adjunct, and Hop) concept while showcasing the truly global nature of brewing today! 

Ingredients

8.5 lbs. (3.9 kg) Gambrinus IPA malt
1.9 lbs. (0.9 kg) fonio, pre-hulled, par cooked
7 AAU Magnum hops (60 min.) (0.6 oz./17 g at 12% alpha acids)
1.5 oz. (42 g) Styrian Wolf hops (whirlpool) 
Neutral ale yeast, such as SafAle US-05 or Wyeast 1056 (American Ale)
¾ cup corn sugar (if priming)

Step by step

I used the Bru’n Water “Gold Dry” water profile with higher sulfate levels for this beer. Mash the grains at 152 °F (67 °C) for 60 minutes, lauter, and collect 6 gallons (23 L) of wort. Boil for 90 minutes, adding hops as indicated. Cool to 180 °F (82 °C) and then add the whirlpool hops and rest for 20 minutes before chilling to fermentation temperature. Ferment and package as normal.

Notes:
Fonio is incredibly small, almost the size of the material used in a sandblasting cabinet. As such, it can slip down through the mash and settle on the bottom of the mash tun. I helped mitigate some of that by mashing in the grains separately. Stir in half of the IPA malt, stir in half of the fonio, repeat. It was not entirely successful, but no matter, the fonio lautered like a charm even at 18+% of the mash.