Toasted buckwheat

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

  1. yesyves@gmail.com

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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 !
     
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  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.
     
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  3. yesyves@gmail.com

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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. yesyves@gmail.com

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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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