flaked wheat or torrified wheat?

[alikocho]

No worries mate! I think in all honesty I have been influenced by a very loud member of our homebrew club who bangs on about how cr@p torrefied wheat and in fact any wheat is.

There's your problem then

As to use in "classic" bitters, Black Sheep has around 5-10 % torrified wheat, TTL has none.

BYOBRA is not a book of clone recipes (the author acknowledges this), but a book of beers "similar" to the commercial beers listed. I advise you to accept its limitations in this regard.

[andyCo]

whats the difference in these? I have a recipe that calls for 2kilos of flaked wheat, bht the shop i order from onlyn stocks torrified. Can i use it anyway?.

Hi did you get around to making your wit with the torri ?
I just bought 10kg of torri as it was all they had on the unmalted side of wheat things .........

Thanks

Andy

[Cazamodo]

Not yet, have a small microbrewery opening near me and Im waiting to try and source my grain from them, so havent brewed anything for a while!

[andyCo]

Not yet, have a small microbrewery opening near me and Im waiting to try and source my grain from them, so havent brewed anything for a while!

No worries ...I'm gonna give it a try ...I'll report back with my findings

Andy

[andyCo]

I made my wit with 2kg of torri and I can't tell the difference between torrified/flaked wheat..... if anything its the closes yet I've come to a AG hoegaaden clone using Dave-o's recipe.
This is the 1st time I've used torri and the 4th time I brewed up Davo-o's Hoe clone

Andy

[Cazamodo]

Good to know, Im kegging my first batch tomorrow and used flaked, will try the next with the torrified i ordered!

[orlando]

I made my wit with 2kg of torri and I can't tell the difference between torrified/flaked wheat..... if anything its the closes yet I've come to a AG hoegaaden clone using Dave-o's recipe.
This is the 1st time I've used torri and the 4th time I brewed up Davo-o's Hoe clone

Andy

I have only brewed british beers so far and have used torry in most but only at very low % usually less than 3% of the grain bill. What I notice is that it adds a creamy texturing and flavour to the beer which I want to reduce without losing the head retention qualities. Using 2Kg suggests quite an impact on flavour, is this something you notice a lot at this level?

[andyCo]

I made my wit with 2kg of torri and I can't tell the difference between torrified/flaked wheat..... if anything its the closes yet I've come to a AG hoegaaden clone using Dave-o's recipe.
This is the 1st time I've used torri and the 4th time I brewed up Davo-o's Hoe clone

Andy

I have only brewed british beers so far and have used torry in most but only at very low % usually less than 3% of the grain bill. What I notice is that it adds a creamy texturing and flavour to the beer which I want to reduce without losing the head retention qualities. Using 2Kg suggests quite an impact on flavour, is this something you notice a lot at this level?

Not that I can tell,Tbh it tastes very similar to the other 3 times I've brewed it up with flaked wheat,its not 100% bang on hoe yet.....but its bloody nice all the same but in a wit you've got orange and coriander which could mask a over wheat taste?
Even with the 2kg of torri and would'nt say its got a over thick/creamy mouth feel ... not as thick a a real hoegaarden
Been reading around ... as you do and found a old post by Mysterio regarding a hoe clone that he brewed up only using lager/pale malt and flaked wheat ...no wheat malt.... that will be for my next brew.
For me using the torri works in a wit which is lucky as I bought 10kg of it, if I could of got just flaked wheat I would of but they didn't stock it and took a gamble .I've managed to tap up the local health food stall on the market and have put an order in for a sack of flaked wheat.... £20,he's also putting his feelers out for sacks of malt .....

Andy

[rens]

I'll be brewing up a wit based on the Austin Homebrew recipe (Pierre Celis) using torri later this week; couldn't get anything else on short notice. Im encourage by what you all are saying on this thread!

[kebabman]

Homebrew shops are ripping us off for unmalted flaked products. I have seen flaked barley and wheat from animal feed shops at £7 for a 20kg sack! Presumably it is suitable for human consumption??

[Cazamodo]

Ive heard people talk about animal feed unmalted products but cant remember what the conclusion was!

Also I plan to use up the torri i ordered by mistake this weekend, and brew the exact same recipe again but with torri rather than flaked wheat and see what i prefer. I have to say the first one has come out lovely!

[orlando]

So far I have used Torry in almost every brew and I have observed 2 things about it. First that at even small %'s it gives a slight creamy mouth feel to the brew (not unpleasant but samey). The other thing is that its fame for promoting good head retention requires patience, as it is the bottles towards the end of the brew that have the best head retention, which can be a couple of months later.

[Beer O'Clock]

So far I have used Torry in almost every brew and I have observed 2 things about it. First that at even small %'s it gives a slight creamy mouth feel to the brew (not unpleasant but samey). The other thing is that its fame for promoting good head retention requires patience, as it is the bottles towards the end of the brew that have the best head retention, which can be a couple of months later.

Agreed. I have tried Torry, Flaked and Wheat Malt. I won't bother with Torry in the future. There is something that is constantly in the background, regardless of the brew with Torry. Not bad, just not to my taste. I prefer Flaked. It adds what I want. Nothing more, nothing less.

[orlando]

Which I assume is head retention. Question in point was one of tonights pints. I sampled Hit The Deck, my All Summer Blonde. Bottled 23rd April and this is the first one to retain the head from first to last (approaching 7 weeks). This one had 4.6% torry in it but I suspect I could have got away with less and still got the retention and lost a little of that creaminess. I won't give up on using Torry yet but will explore other options so I can get a slightly crisper feel to Bitters without losing the aesthetic of a nice head.

[Skittlebrau]

Kipling uses 7.5% torrie so you can go above 5%. I wouldn't want to go much higher though...