Substitute for Buckwheat in DIPA?

[SHbrewing]

Hey folks,


I’m brewing a DIPA and my local brewery was kind enough to share their recipe—super generous of them. The grain bill is 90% pale malt and 10% buckwheat, but I’m having a really hard time sourcing buckwheat locally.




What would you use as a replacement for buckwheat in a DIPA?
Looking to keep some of that depth and character without completely throwing off the balance of the beer.


I’ve got access to:

• Wheat malt
• Flaked or rolled oats
• Various crystal and specialty malts
• Roasted grains if needed

Would love to hear what you’d swap in—whether it’s to match flavor, texture, or just keep the spirit of the recipe intact.

 

[keystonehb]

As far as I know there wont be a 100% accurate substitution for buckwheat. It is a super earthy grain that is best used at low percents like you have in your recipe. We sell Local Buckwheat from Deer Creek Malthouse, being about 3L, any grains aroud that would work fine and be able to keep that color scale but none would really give the same taste. If you are interested in more info I have linked it Here

 

[AlexKay]

In terms of "spirit of the recipe," and assuming (hoping) that your list of things you can get is not complete, I'd recommend rye.

Now this part is completely speculative, as I haven't tried this myself. If you can get moderately kilned rye malt (probably not, as it is rare), I think that would be perfect. Otherwise (and I don't usually recommend this), malted or flaked rye, toasted light to medium, on a baking sheet in the oven. Toasting really brings out earthiness in rye.

 

[AlexKay]

Alternately, ask to borrow or buy a pound of buckwheat from your local brewery, who has apparently figured out how to source it.

 

[Closet Fermenter]

You can get buckwheat here in a variety of forms and quantities; just type “buckwheat” in the search box and find what you want. You may have to create an account, but that’s free. I get my organic flaked barley here.

Azure

 

[sibelman]

https://www.vitacost.com/productsearch.aspx?ta=Buc&t=buckwheat

 

[leedspointbrew]

I've used Deer Creek buckwheat in Oktoberfest and porter recipes - price is good, and quality seems to be as well.

 

[BBBF]

I’m brewing a DIPA and my local brewery was kind enough to share their recipe—super generous of them. The grain bill is 90% pale malt and 10% buckwheat, but I’m having a really hard time sourcing buckwheat locally.

No idea where you are from, but Whole Foods always had it in the bulk bins. Although it's been a while since I bought it. I used to malt WF's buckwheat for gluten free beer.

 

[An Ankoù]

I can't imagine why anyone would want to brew with buckwheat. I live in Brittany, which is buckwheat Central and we have several local buckwheat beers. I think they're a mistake.

 

[leedspointbrew]

I can't imagine why anyone would want to brew with buckwheat. I live in Brittany, which is buckwheat Central and we have several local buckwheat beers. I think they're a mistake.

Yes. You've said that you're not fond of Tellen Du.