Toasted buckwheat

Discussion in 'Feature Requests' started by Yves de Champlain, Feb 27, 2017.

  1. Yves de Champlain

    Yves de Champlain New Member

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    Hi

    I am using toasted buckwheat so it would be nice to have it in the Adjunct list. However, I am unable to find any specs about it (PPG / °L)

    Thank you !
     
  2. Trialben

    Trialben Well-Known Member

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    What does the toasted buckwheat add to your beer? Head retention like normal wheat. Obviously a little colour from roasting it.
     
  3. Yves de Champlain

    Yves de Champlain New Member

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    I'm using it for the first time out of curiosity. I'll be able to tell you more in a few weeks.
     
  4. Anthony G Milner

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    This should be interesting!
    Must say I've only ever tasted buckwheat in the Galletes in Normandy / Brittany - lovely!
    followed by Normandy cake 'Flambe en Calvados' and all washed down with local farmhouse Cyder.
    Do keep us posted on this brew
    Cheers
     
  5. Yves de Champlain

    Yves de Champlain New Member

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    Well my first conclusions are :
    1. Very hard to grind, would not fit in my barley crusher. I had to do it with the kitchen robot, so it had better be worth it !
    2. Very poor PPG extraction, but I let my mash go up to 71 °C which has probably killed some enzymes (if such a thing is possible) :eek:
    3. I put 1 Kg in the recipe, along with 1 Kg Munich and 440 g Special Roast, and the taste before and after the boil was quite nice.
    I'll tell you more about it in 3 weeks.
     

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