Beer Style: Dry Stout (13A)
Recipe Type: partial mash
Yield: 5 US gallons
Stout made with buckwheat and sweet potato
GFHB recommends reading "Intro Malting" and "Advanced Malting" pages for malting instructions
1. First 3 LBS. of Buckwheat rinse until film is off in a strainer.
2. The key is to sprout them, this takes roughly 3 days. Run water over them every 3 - 5 hours. You let them sit over night.
3. After sprout cook them at a very low temp no more than 130 until brown.
4. After finished sprouting crack the grains. I use my grain mill.
Sweet Potato Prep:
1. Wash and keep skins on.
2. Grill until burnt.
3. Put them in a food processor and mash it.
1. Boil 4 oz Black Roasted Chestnut tea for exactly 9 min in 1.5 gallons of water.
Mash sweet potato and buckwheat in separate bags with the tea and place in water at 165 degrees for 60 min.
Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Source: Eric Moore