Buckwheat Beer Recipe
Gluten Free Recipe
Feel free to play with the amount of hops, etc. or to add other gluten free ingredients in this Buckwheat Beer, such as molasses or malted millet, to get your desired taste.
3 pounds malted buckwheat (recipe follows)
1 cup corn sugar
1 ounce Saaz hops
2 ounces Hallertauer Hersbrucker hops
6 pounds rice syrup ***
1 package ale yeast
*** Some brands of rice extract contain gluten.
*** Please read the label carefully before using.
Put crushed malted buckwheat into strainer bag, add to 1-1/2 gallons of water in brewpot. Keep buckwheat in brewpot, stirring, until water starts boiling. Remove buckwheat and add rice syrup, corn sugar and 1/2 ounce each of the Saaz and Hallertauer hops. Boil for 30 minutes and add 1/4 ounce each of the Saaz and Hallertauer hops. Boil for 15 minutes and add another 1/4 ounce of each type of hops. Boil for another 15 minutes to make a total boiling time of 1 hour, then let the remaining 1 ounce Hallertauer hops steep in the wort for 2 minutes. Strain into your fermenter and pitch yeast when cooled.
This "beer" will ferment for longer than most ales, for about 10 days. Add ¾ cup corn sugar for bottling, and let the beer age for at least 1 week before drinking.
Instructions for Malting Buckwheat:
Luckily, this is a pretty simple process. First, obtain raw (that is, uncooked and untoasted) buckwheat from a health food store or co-op. Rinse about and let it sit for 30-48 hrs completely submerged in water, rinsing it off every 8 hours or so. The buckwheat will expand as it soaks up some of the water and also produce a sticky oily substance which should be rinsed off.
Now put the buckwheat into a strainer or fine-mesh colander and let it sit in the open air in a cool dark place, rinsing off every 8 hours to prevent mold. After 1 day you will see rootlets forming. Let the buckwheat sit in the open air for about 2 days, or until some of the rootlets are about twice as long as the grain bodies.
Spread the buckwheat out in a thin layer on several cookie sheets and bake in a 200-250 degree oven until the buckwheat becomes hard and crunchy (and tastes remarkably like Grape-Nuts) At this point you may increase the temperature and make dark-roasted buckwheat, for darker-colored beers. Use a rolling pin or a glass jar to crush the buckwheat.
Beer Belly Myth
Research now says you won't get a large tummy just from drinking beer. According to a study by researchers at University College London, beer has been falsely blamed for expanding waistlines. The study, done in the Czech Republic, which has the world's highest per capita beer consumption, analyzed the beer-drinking habits and weight of more than 2,000 men and women. Light to moderately heavy beer drinkers were no more overweight than non-beer drinkers. Because of beer's high carbohydrate content and calories, it was previously blamed for adding extra pounds and causing the dreaded beer belly. But, researchers warn, the study is not a license to consume beer carelessly. As with other indulgences, enjoy your brew in moderation.
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