Toasted buckwheat

[yesyves@gmail.com]

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 !

 

[GFHomebrew]

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

 

[yesyves@gmail.com]

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

 

[Anthony G Milner]

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

 

[yesyves@gmail.com]

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)
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.