[Lazy Ant Brewing]

Just read the latest issue of BYO magazine about brewing with ancient grains and would like to make a buckwheat porter in the 5% ABV range.

I would like to get a bit of the nutty flavor buckwheat is supposed to offer without it dominating.

My questions:

Malted or toasted or roasted?

And what percentage of the grain bill?

Thanks in advance for your suggestions.
 

[reverseapachemaster]

I've gotten noticeable but not aggressive flavor at as little as 5%. That was in a saison. In a porter I might think about 10-15%.

This was unmalted, plain buckwheat.

If you have Indian/Asian/Latin grocery stores in your area you should find buckwheat hidden away somewhere for a good price. Usually at Asian or Latin stores you'll find it among their Indian ingredients. They'll only carry unmalted buckwheat though.

[Lazy Ant Brewing]

Do you grind it with the rest of your grains and then add to the mash or do you so something else with it?

Thanks

[reverseapachemaster]

If you just care about flavor contribution you could throw it in the mash along with the other grains. If you also want conversion then you'll want to do a cereal mash or at least give the buckwheat a good long boil.

[Steve Ruch]

Malted buckwheat is available.

[Lazy Ant Brewing]

I'll probably use unmalted buckwheat as I can get it locally.  If I order it, I'll have to pay shipping.  However, if someone could convince me that malted buckwheat would provide more flavor, I would use it.

[Steve Ruch]

I'll probably use unmalted buckwheat as I can get it locally.  If I order it, I'll have to pay shipping.  However, if someone could convince me that malted buckwheat would provide more flavor, I would use it.

I've never used it, but I have used millet malt with good success and just bought some rice malt to experiment with.