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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > buckwheat malting
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Old 04-24-2011, 12:40 AM   #1
andrewdell19
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Default buckwheat malting

How important is it to remove all the roots from the buckwheat after it is done sprouting? I have most of them removed and I guess if I spent long enough I could get them all, but it is time consuming.

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Old 04-24-2011, 03:40 AM   #2
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I'd say it'd be most important to remove the roots in order to grade the grain appropriately. Otherwise if there's a lot of variation between the kernels you'll get an uneven crush. If you're not too concerned about uneven crushing, or you don't intend to grade them, then I don't see a real reason to remove all the sprouts.
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Old 04-25-2011, 02:03 PM   #3
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I found that when I kilned/roasted my buckwheat, the sprouts shriveled up and basically disappeared. But I only sprouted my buckwheat until the sprouts were like a quarter inch long or so.
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Old 04-26-2011, 05:46 PM   #4
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I'd say it's important. They don't taste very good. You don't want to put that into your beer, if you spent all that time malting..
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Old 04-27-2011, 04:16 PM   #5
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Cool... I got most of it off by putting it in a metal strainer and shifting teh grains around for quite a long time. I didnt mind I just watch some tv and had a homebrew or two. I plan on using the buckwheat at least as a specialty grain in my next brew. The quinoa I am going to steep in some water and get a feel for the taste before I use it since most say it is rather bitter.
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Old 04-29-2011, 04:51 AM   #6
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1+ on the strainer method. I only grow them out about a quarter inch and dry at 90 overnight, then 160 for 5 hours. Then deshoot in a metal strainer. Kitchen Aid makes a nice big one with a fine mesh. If they are really dry they crumble off easily.
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