Germinating Schedule Day 3

Spread out your buckwheat in a large surface area vessel. Spray a light mist of water over your buckwheat once per day until the acrospire completely forms.

Step 3

Set fermwrap to heat to 65-75F to keep your buckwheat warm during the germinating process. Let buckwheat stand for 3-5 days for the acrospires to form. Stir once per day.

Step 4

Germinating Schedule Day 4-6

Malting Schedule Day 1

Pick yourself an economy all grain system. There is a false bottom which allows liquids to flow yet leaves all the buckwheat behind. This will also act as your mashtun when you get ready for brewday.

Step 1

Add enough water so all the buckwheat is submerged. Every 8 hours drain the liquid from the malting bucket. Let the buckwheat sit try for 2-4 hours. Repeat this process three times.

Step 2

Malting Schedule Day 2

No Frame

Drying Schedule Day 7-14

Place a mesh bag on top of your grain. It is crucial for your buckwheat to have lots of air exposure so it can dry. Let buckwheat stand for 7-14 days dry. Stir once per day. The acrospire "tail' will fall off.

Step 5

Split open a single buckwheat and look for a ball of white powder. This is the starch that formed needed to make sugar. Bake a half pound of buckwheat at 275F for 60 minutes to achieve a 15 levibond color.

Step 6

Baking Schedule Crystal Malts

Bake one pound of buckwheat at 350F for 25 min to achieve a 60 Levibond color. Bake 25-30 minutes longer to achieve a 120 levibond color. For safety, make sure to stand by your toaster as it will smoke due to the toasting.

Step 7

Baking Schedule Brown Malts

Treat your buckwheat mash like it is an all grain brewing process. Mash at 148-152F for 45-60 minutes for starch to sugar conversion. We recommend recirculating to clarify the wort due to the high protein content. Fly Sparing is ideal for rinsing sugar.

Step 8

Mashing Buckwheat

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Milling Grain - It is important to use a separate mill to avoid cross contamination. We recommend using a Victoria Mill or a MoreBeer! Grain Mill.

Pre-Boil Gravity - Two Pounds of Buckwheat Yielded a1.025 specific gravity for one gallon. Note this gravity was a result of my home malting process. Specific gravity will vary depending on the amouth of enzymes made from your own germination process. Efficiency will vary. We recommend step mashing buckwheat due to the high protein content.

Refractometer - a useful tool for monitoring your gravity. Take the Brix reading and multiply by four to get an estimate of your gravity. ie. 5 brix * 4 = 1.020 Specific Gravity

Toasted Buckwheat also known as "Kasha" - Buy Online at celiac.com or harvesthouse.com

Buy Ingredients Here