Buckwheat

Ingredients
1

Ordered grain for several batches ,and couldn’t resist.
One batch will be 8 lbs Vienna and 1/2 lb Buckwheat.

Don’t see much mentioned about buckwheat.
Any buckwheat experience out there ?

Thanks

2

Pancakes: yes. Beer: no. ….or should I say: not yet.

Tell us how it goes.

3

I’ve tasted several but never brewed one.

4

Will do, only used 1/2 pound to get a hint of what it’s like.

5

Maybe more so you can get a better idea…

6

That’s very true, and I usually do that.
But too scared, and recommended percentage of buckwheat
is no more than 10%.  I’m experienced enough with Vienna that
using 5.8% will give me a clue.
Maybe someone braver than I can give it a try.
Every time I hear buckwheat, I can’t help but think of the Little Rascals.

7

I’ve used it a few times. The grain it’s closest to flavor-wise is rye but you will taste it in the beer at a far lower percentage of the grain bill.

8

Agree.

It taste nutty for me. I would not use it in light color beers. Brown ales, stouts and big beers would be fine.

9

To be makes (made?) a soba ale which was pretty much a pale ale with buckwheat

10

Is “To be” Rogue?

11

Dunno. Never heard of it

12

So…how did this ever turn out?

I ask because I just picked up 24oz of the same Buckwheat Malt today.  I am leaning towards using it in a Brown Ale at some point, but I’m concerned that in a beer like that and at 10% of the grain bill, I might not be able to parse out the flavor contribution from the Buckwheat.

13

Oooo-Tay!

14

Buckwheat is one of those ingredients, like rye or smoked malt, where the questions of how much is enough and how much is too much varies considerably by recipe and personal preference. IMO at 10% you’ll get more body out of it and it will taste like there’s something different but it won’t jump out at you. At 20-30% you’ll get clearly buckwheat flavor.