|3.8 stars based on 20 votes Click to vote|
|Recipe Type:||partial mash|
Description:This is an experimental beer for a friend who has celiac's disease and is gluten intolerant. It is doubly experimental given the hops shortage as I'm trying to add complexity via yeast and hops that may be lacking in the grain, and using a couple hops which are a bit newer to me.
Primary Ferment: Will leave for one week
Secondary Ferment: Will leave for a second week in secondary
The weights for the buckwheat are the final weights, initial weights were higher due to water content. Also the roasting of the buckwheat is clearly where I need to do a lot of experimenting. The recipes for temperatures for barley clearly don't translate. The buckwheat seems to need cooking for significantly longer to see any effects in terms of toasted character. I have no idea if we can replicate something similar to a crystal malt with buckwheat.
Steep the combined buckwheat grains for 40 minutes at 160. I didn't crack them this time. I'll try to crack them next time.
Bring the water to a boil, add the sorghum extract and hallertauer.
At 30 minutes add the Tettnanger
At 45 minutes add the Amarillo
At 57 minutes add the Pacific Ace
|Submitted by: Jonathan|