I'm trying to find the SG and Lovibond for UNMALTED Buckwheat so I can plug it into ProMash. Any help is appreciated.
Call sicilianos. Last time I was in there I think I remember seeing some.
Is that whole grains or groats (kasha)?
Personally i prefer flaked buckwheat, you do not need to gelatinize starch before adding it to mash.
Nobody expects Spanish infection!