Optimisation of a mashing program for 100% malted buckwheat

The objective of this study was to develop a temperature programmed mashing, profile for 100% buckwheat malt. Both standard brewing methods and a rheological tool (Rapid Visco Analyser) Were used to characterise worts and mashes. An optimal grist: liquor ratio of 1 : 4 was observed. At this ratio, buckwheat malt showed a gelatinisation temperature of 67 degrees C and barley malt 62 degrees C. A one hour stand at 65 degrees C exhibited higher FAN levels, fermentable extracts and lower viscosity values than stands at 67 degrees C or 69 degrees C. and was therefore used in further mashing trials. An extra mashing step of 30 min, at tiny of the tested temperatures. increased extract values a minimum of 4%, decreased viscosities a minimum of 0.20 mPas, and increased fermentable extracts 12%. Best results were obtained when a mashing-in temperature was used in the range of 35 degrees C to 45 degrees C. These mashing-in temperatures were used to design an optimal mashing procedure: 15 min at 35 degrees C: 15 min at 45 degrees C 40 min at 65 degrees C: 30 min at 72 degrees C 10 min at 78 degrees C. This program showed higher extract values and fermentable extract values (72.7% and 49.9%) than obtained by congress mashing (65.3% and 40.0%), thus successfully optimising the mashing program.