Martin Rochard <m.rochard@mailclub.net> wrote in message news:<3F09A985.B1A2A6CA@mailclub.net>...[color=blue]
> Does anyone having experience with mashing buckwheat know what is the
> minimum percentage of malted buckwheat to unmalted buckwheat needed so
> as to get enough enzymes for proper fermentation when going 100%
> buckwheat ?
>
> I would guess it would be something between 10% and 30% of malted
> buckwheat, but that's only a guess.
>
> Also, is a 100% buckwheat mash difficult to filter ? If so any tip ?
>
> Any advice will be welcome, many thanks,
>
> Martin[/color]

why do you want to use 100% buckwheat? are you doing a gluten free
beer?

if so, i'd use sorghum malted and buckwheat raw.

but back to the topic, unless the buckwheat has the hulls on you will
NEED rice hulls. and lots fo them, >20% of the grain bill.

i'd make sure you didnt use more than 20% unmalted buckwheat, because
the enzymes in home malted buckwheat can be kind of low.
Have you already malted the buckwheat?
email [email]brewatters@hotmail.com[/email] if you want more info