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Old 08-24-2013, 04:49 AM   #1
EvanLouis
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Default Mash schedule

I've got 3lbs malted millet and 3lbs malted buckwheat for a partial mash with candi syrup, honey, sorghum extract. Anyone got ideas on a mash schedule for the grains?

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Old 08-25-2013, 04:51 AM   #2
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The buckwheat should be cereal-mashed first (boiled for 10-15 minutes, or at least held around 200°F for that time). Then add some enough cold/cool water to get the temp down to about 123°F. Add the crushed millet, hold for 15 minutes (letting the temp drop to about 120°F), then bump up to 135°F for another 15. Then another rest at 145°F for 20-30 minutes, up to 158°F for an hour, then mash out around 180°F. If you want to really hedge your bets, you can drop the temp again to 150°F and add some amylase. But if you're just doing a partial mash, then it's probably not a big deal.

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Old 08-25-2013, 06:30 PM   #3
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Sweet! Thanks. I found a mash schedule for just buckwheat from the institute of brewing (ill post it when I find the link) but it was a very lengthy article and I wanted something straight forward that accounted for the millet.

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Old 09-03-2013, 04:51 PM   #4
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igliashon - interested to know why the differences between buckwheat and millet schedule. I have two partial mash test batches in the secondary right now and I used a version of the following schedule: http://www.homebrewtalk.com/f240/glu...saison-376455/
The millet and the buckwheat mashes behaved very differently.

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Old 09-04-2013, 02:13 AM   #5
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Did you use that mash schedule (the one you linked to) for both the millet and the buckwheat?

I am basically just mashing using the same temperature steps recommended for the Promalt I was using. I've seen sources suggesting that one can make beer using buckwheat without cereal mashing or adding enzymes, but I definitely don't observe what looks like gelatinization until the temperature gets close to boiling. Additionally, Twila from Grouse has told me that she believes buckwheat needs to be cereal mashed first. And yet, most malt analyses I've read on buckwheat suggest it has higher DP and higher extract potential than millet malts, which is very weird.

Frankly, I'm not convinced there's a benefit to using buckwheat malt at all. I haven't noticed that it contributes much of a flavor, it may even have less of one than unmalted actually. I've used it in a lot of beers and never really been able to pick it out; it is easily dominated by just about every other ingredient.

Also, I've been using pale millet malt from Grouse, not CMC; just got some of their red millet pale malt and want to see how it compares. I'm wondering if Grouse's pale millet (which is made from white proso millet) isn't simply a superior product, more fully-modified or something.

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Old 09-04-2013, 03:33 AM   #6
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Buckwheat has a very high gelantinization point. It has a very high amount of soluble protein. I have never gotten high yield or flavor from buckwheat. I really don't think it has much DP. All in all, it is kind of pointless. It seems to add a little something but, not much.

White millet has less hull than red millet. Should give a higher ppg. I've noticed a 7 point jump between the two with the same maltster.

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Old 09-04-2013, 04:19 PM   #7
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I used the same mash schedule for both batches. Pretty much the same as the link except for I used a single hold at the end in my mash tun at 153F rather than 140,147,153 for 30 minutes each like Powmonster used. Although the efficiency was not great, the millet sparge never got stuck. The Buckwheat was so thick and gooey that I had difficulty collecting mash water for the mash out step after the protein rest. When I went to collect the wart, it ran for about a quart total in the first recirculation and then it got hopelessly stuck. Had to hand transfer to a mesh bag and drain the wart out that way. I ended up collecting 3 gallons of wart but it was very very painful!

I still have some pale millet malt so may try your schedule in a mesh bag for that.

I purchased some millet and buckwheat crystal from CMC thinking that next time I would just steep before the boil.

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Old 10-08-2013, 08:34 PM   #8
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Quote:
Originally Posted by EvanLouis View Post
Sweet! Thanks. I found a mash schedule for just buckwheat from the institute of brewing (ill post it when I find the link) but it was a very lengthy article and I wanted something straight forward that accounted for the millet.
The IB article for mashing a full Buckwheat grain bill can be read here: http://onlinelibrary.wiley.com/doi/1...708.x/abstract

They also have done an article on mashing 100% Proso Millet: http://onlinelibrary.wiley.com/doi/1...410.x/abstract

From the articles, Buckwheat can be mashed using a multi-rest infusion schedule (they even mentioned that decocting a portion of the mash wasn't worth the effort), while a 100% Millet mash benefits from a modified decoction method to gelatinize a portion of the mash before continuing with an infusion schedule.

I found both articles to be interesting, but the Buckwheat one was an easier read (for me) and did a nice job of laying out all the variables used during the mash, including crush and grist:liquor ratios. I would recommend reading both.

Craig
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Old 10-08-2013, 10:39 PM   #9
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I have read them before. They have a lot of good info. However, the crush they use on the buckwheat is very, very fine. This lowers the gelantinization point. If we tried it that fine, it would be an instant stuck sparge. Its good if you have a bunch of lab equipment.

I would like to see an experiment though.....

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Old 10-09-2013, 12:55 AM   #10
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Ok, now I am at a loss of what I should try next. The article seems to recommend the following:

15 min at 35°C (95°F)
15 min at 45°C (113°F)
40 min at 65°C (149°F)
30 min at 72°C (162°F)
10 min at 78°C (173°F)

From my test batch this is a recipe for a pile of goo but I am willing to try.
I don't remember them saying that they used extra enzyme additions.

If boiling at the beginning gives me less "goo" then I will try that first with my next buckwheat batch and add enzyme after.

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