Yup, that's a pretty good one, one of the latest documents from jib. The main issue isn't quantative with these, but qualitative. The last study that did a 100% buckwheat beer showed poor results, but as I had mentioned somewhere else it was strictly pale malt mostly for the numberical results. Other documents have gone over optimal processes (so far with conflicting information at times) as well.
This does however mean that it's up to us to use these malting procedures and tell each other just what it does taste like in a few standard beers as well as more complex ones.
I'm currently setting up a hodgepodge rig to malt at 80C and 100% humidity. I'm just having trouble getting a good kiln heat and am trying to consider different tiny scale heating devices.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.