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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > You do what with the buckwheat?
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Old 12-12-2011, 04:46 PM   #11
bensonellie
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I am about to start th buckwheat malting process. Wondering how yours turned out? I have made the Silly Yak recipe twice now. It's fine, but since it's mostly honey and rice, it's rather sweet. I found the same recipe above that uses malted buckwheat, so I'm curious how it turned out.

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Old 12-12-2011, 05:41 PM   #12
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Have you considered a cereal mash (boiling un malted ground buckwheat for 20-30 min before adding to main mash) for buckwheat. A South Carolina brewery uses buckwheat in one of their brews (RJ Rockers Brewing Company). Not sure of their process, but they seem to be helpful to home brewers.

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Old 12-12-2011, 05:58 PM   #13
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im still a little uncertain what the best form of buckwheat to use is. will groats work? or do i need to use unhulled buckwheat seed? i seem to have seen posts that say both.

i've been making some tasty sorhum-based GF beers for teh last two years, but i'd like to start malting different gf grains, so any help from those with experience is greatly appreciated.

and i'll try to remember to post my gf clone of McMennamin's Ruby ale when i get home.

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Old 12-12-2011, 06:38 PM   #14
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Nope. You can malt buckwheat groats. They've always work fine for me and are one of the easiest grains to malt in comparison to millet or quinoa (they're so damn small).

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Old 12-12-2011, 06:40 PM   #15
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You can malt hulled buckwheat. I have done it several times. I have also malted amaranth and quinoa.

Millet needs to be unhulled.

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Old 12-12-2011, 07:12 PM   #16
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Cereal mash? That would cut down on my prep time if I don't have to malt! I may investigate how it will change the final taste.

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Old 12-12-2011, 07:34 PM   #17
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I'm trying a cereal mash for some un malted pearled barley in another brew. not expecting much utilization out of it other than body & head retention, and maybe some flavor. Buckwheat has a strong sharp slightly sour addition to flavor, thought you may get same by using the cereal mash technique to gel starches to a some what usable adjunct.

Not a gluten free guy but pop over here for some interesting ideas... like I said RJ rockers here in SC may be able to help with a simple as a email. I had a question about one of their brews as a home brewer and they promptly responded.

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Old 12-12-2011, 07:38 PM   #18
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This will not help you much.

81bbuckwheat1.jpg  
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Old 07-07-2012, 10:41 PM   #19
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It seems like, based on my reading of research in the last few days, malted buckwheat doesn't have very good converting potential on its own and exogenous enzymes are needed. With this in mind, is it really worth going through the trouble of malting the buckwheat if some exogenous enzymes are needed? It seems like a brewer could just roast the unmalted buckwheat groats, lightly crush, and mash this with added enzymes?

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