Malted buckwheat in Oktoberfest

[leedspointbrew]

I've been having problems with head retention in my last couple batches, and I have leftover malted buckwheat from a porter that I (successfully) brewed earlier in the year. So I thought that I'd add it to this Oktoberfest recipe :

1 lb Deer Creek malted buckwheat
4.25 lb Maris Otter
4 lb Munich
.5 lb Caramunich II

1 oz Tettnang @ 60 min
1 oz Hallertau @ 15 min

.75 tsp rehydrated Irish moss @ 15 min
34/70 pitched @ ~60

I'm not sure about how much the buckwheat darkened the porter, but according to this website - https://www.beer-analytics.com/fermentables/grain/buckwheat-malt/#style-amount - malted buckwheat can be added to up to 20% of an amber's grain bill.
Anyone / everyone's input gratefully appreciated.
Thank you.

 

[mashdar]

Buckwheat seems like a strong flavor; I'd be more worried about that than color. If you maltster provides a Lovibond value, you can account for the color in a calculator.

As for flavor, I'm sure it'll be drinkable, so I'd try it once!

edit: Also, those styles all look like ales; american amber ale (hoppy ale) vs amber lager (malty lager) is an important distinction!

 

[leedspointbrew]

Buckwheat seems like a strong flavor; I'd be more worried about that than color. If you maltster provides a Lovibond value, you can account for the color in a calculator.

As for flavor, I'm sure it'll be drinkable, so I'd try it once!

edit: Also, those styles all look like ales; american amber ale (hoppy ale) vs amber lager (malty lager) is an important distinction!

That's a good point. I liked the flavor of the porter I brewed. But as you said, all those examples in the website are ales, not a lager in the bunch. Maybe I'll dial it back to 1/2 lb.

 

[kjdevault1]

I’ve only used malted buckwheat twice. Once in a GF Belgian Dark strong, and a GF saison. Saison is still sitting in a barrel. The flavor was rich, but I didn’t find it overpowering. I think in an Oktoberfest it would be freaking awesome.

 

[leedspointbrew]

I’ve only used malted buckwheat twice. Once in a GF Belgian Dark strong, and a GF saison. Saison is still sitting in a barrel. The flavor was rich, but I didn’t find it overpowering. I think in an Oktoberfest it would be freaking awesome.

Here's hoping you're right

 

[kjdevault1]

Here's hoping you're right

So how’d this come out? Have you had a chance to taste it yet?

 

[leedspointbrew]

So how’d this come out? Have you had a chance to taste it yet?

I like it. The buckwheat added a slight flavor, similiar to a porter that I'd brewed with buckwheat earlier in the year. Seemed to add some body and helped with head retention - better foam than some past Oktoberfests I've tried.
Guess that the best judgment was passed by my neighbor, who drank a six and asked when I'd be brewing it again.

 

[leedspointbrew]

Batch #2 is in the fermenter. Hoping that it turns out as well as the first one did.