Spoon184
Member
So I malted my on buckwheat based off the directions here http://www.glutenfreecraftbeer.com/#!__malting-buckwheat
I currently have 10lbs malted and plan on using all of that plus some candi syrup to produce a type of brown of some sort(still working on that)
The article on malting didn't go into great detail on grinding the grains. I have seen different threads on grinding Quinoa and other small grains and it sounds like they grind them down close to a flour texture. Is this the same for Buckwheat? I currently have a corona grinder.
Also my next question is the mash schedule I have seen different ones and the one from the site that I found was just 148-152 for 45-60 mins.
I've also seen people that use different enzymes at different points to extract more sugars.
Question is how small to I grind the buckwheat? What mash schedule do I use? What is a good enzyme to use and when?
Thanks in advanced!
I currently have 10lbs malted and plan on using all of that plus some candi syrup to produce a type of brown of some sort(still working on that)
The article on malting didn't go into great detail on grinding the grains. I have seen different threads on grinding Quinoa and other small grains and it sounds like they grind them down close to a flour texture. Is this the same for Buckwheat? I currently have a corona grinder.
Also my next question is the mash schedule I have seen different ones and the one from the site that I found was just 148-152 for 45-60 mins.
I've also seen people that use different enzymes at different points to extract more sugars.
Question is how small to I grind the buckwheat? What mash schedule do I use? What is a good enzyme to use and when?
Thanks in advanced!