So I want to make a witbier with a bit more flavor.
I recently tasted a beer called "Coup de grisou" brewed by Brasseur RJ in Montreal, Canada.
From what I tasted it's like a good Witbier (Belgian yeast + corriander + orange/citrus + wheat) with a hint of buckwheat taste. The beer is 5% ABV and is coppery/reddish color.
I don't know anything about buckwheat but my local brew store sells roasted buckwheat.
2.00 kg - Pilsner (2 Row) Bel (2.0 SRM)
0.75 kg - Roasted Buckwheat
1.00 kg - Wheat, Flaked (1.6 SRM)
1.20 kg - Wheat, White (Cargill) (2.9 SRM)
10.00 g - Centennial [10.00 %] - Boil 60.0 min
10.00 g - Cascade [5.50 %] - Boil 15.0 min
0.50 oz - Coriander Seed (Boil 15.0 mins)
0.50 oz - Orange Peel, Bitter (Boil 15.0 mins)
1.0 pkg - Belgian Wit Ale (White Labs #WLP400)
According to beer smith this should give me around 5% ABV if the roasted buckwheat has the same properties as roasted wheat.
Any comments/suggestion or recipe?