The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Buckwheat Ale

This was my fourth batch using Buckwheat and first real attempt to clone Rogue's Buckwheat Ale. Turned out a little drier and hoppier than the original, but a very good tasting beer.

Brewer: Deacnbleu Email: deacnbleu@att.net
Beer: Buckwheat Ale Style: American Amber Ale
Type: All grain Size: 6 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 24 IBU
OG: 1.054 FG: 1.010
Alcohol: 5.6% v/v (4.4% w/w)
Water: All water used was preboiled and treated with Burton water salts.
Grain: 9.0 lb. Belgian pale
2 lb. Carahell Malt
2 lb. Lightly roasted raw Buckwheat
Mash: 70% efficiency
Protein rest at 122° for 15 minutes.
Rest at 138° for 20 minutes.
Raise to 143° for 30 minutes.
158° for 60 minutes.
Boil: 70 minutes SG 1.046 7 gallons
Irish moss last 15 minutes.
Hops: 1 oz. Crystal (3.25% AA, 60 min.)
1 oz. Crystal (3.25% AA, 30 min.)
1 oz. Crystal (3.25% AA, 15 min.)
Yeast: White labs California Ale yeast.
Log: 1 week in primary, two weeks in secondary and 1 additional week at 38° in secondary.
Carbonation: Force carbonated.
Tasting: I really hate using pellet hops, but that's all I could get here. I think that's what led to the extra bitterness, but nice hop aroma.
Nice light bodied beer with good flavour. Easy to drink and a very pleasant aftertaste I attribute to the Buckwheat. Not close enough to Rogues to call it a clone, but very happy with the results non the less.

Recipe posted 03/26/02.