Mountain Man Brewing
Santa Cruz Mountains, Brewer; Steve Zabel
2nd place 2010 Santa Cruz Co. Fair specialty beer
Gluten-free Buckwheat Beer
Ingredients for 5 Gallons
3 Lb. Malted buckwheat (instructions for malting below)
1 ¾ cup corn sugar
1 oz. New Zealand Saaz organic pellet hops
2 oz. New Zealand Hallertauer Hersbrucker whole hops
½ oz. German pearle pellet hops
6 lb. Rice syrup
½ teaspoon Irish Moss
1 pkg. Saf T-58 dry Ale yeast
5 oz Corn Sugar for bottling sugar
Instructions for Malting Buckwheat;
Since as gluten-free homebrewers we can’t just go our home-brew supply store and buy malted buckwheat, we must malt it ourselves in order to brew with it. This is a pretty simple process. Take your raw buckwheat (uncooked and untoasted) Rinse and let sit 30-48 hrs. Completely submerged in water, drain and rinse every 8 hrs. or so. (The buckwheat will expand as it soaks up some of the water and produces a sticky oily substance, which should be rinsed off.) Now put the buckwheat in large cookie sheets approx. ¼ to ½ Inch. layer and let sit in a cool dark place. After one day you should see rootlets forming. Let the buckwheat sit for about two days or until the rootlets are about twice as long as the grain body. Bake at 200-250 degrees for approx. 2 1/2 to 3 hours until buckwheat becomes hard and crunchy (and tastes like Grape-nuts). (Optional; At this point you can increase the temperature and dark roast your buckwheat for a darker brew.)
Use a rolling pin, glass jar, or grain crusher to crush the buckwheat, Your buckwheat is now ready to brew with as you would normally brew your grains.
Instructions for Brewing;
1. Put your malted buckwheat in a grain bag.
2. Bring 1½ to 2 Gallons of water to 160-165 degrees turn off heat, add the grain bag, and allow the grain bag to soak for 40-60 mins. At 150 degrees.
3. Remove the grain bag. Bring to a boil and stir in the rice syrup and 1 cup of corn sugar.
4. Add water to the grain water to make up to 5 ¼ gallons. Bring to a rolling boil add saaz hops, and boil for 30 mins.
5. Add the hallertaur hops Boil for 45 mins.
6. Add German Pearl hops and Irish Moss. Boil 30mins.
7. Cool your wort to 65-70 degrees and transfer to your sanitized primary fermenting vessel.
8. Add the SafT-58 dry ale yeast, and ferment in a cool dark place for 4-6 days.
9. At this point if the fermentation has subsided and you a have a secondary fermenter, you can transfer the brew to your secondary fermenter.
10. Ferment an additional 7-14 days, or until fermentation is done.
11. Clean and sanitize enough bottles and caps for your brew.
12. Boil ¾ cup corn sugar for bottling sugar in two cups of water for 15 mins.
13. Cool the sugar to 70 degree and pour into a sanitized carboy or bottling bucket. Transfer your into the same container mixing slowly.
14. Fill bottles and cap immediately to prevent contamination.
15. Store at room temperature for 2 days, then in a cool dark place for 1 to 3 weeks.