Unmalted Wheat

[crookedeyeboy]

Im after some of this for a recipe, can I just use normal crushed Wheat? Whats the benefits/detriment of using it unmalted?

Thanks

[smdjoachim]

Unmalted wheat provides a more "tart" wheat flavor , as compared to normal wheat malt. It also adds to head retention and makes a very thick, creamy head on the beer. It will also make the beer quite cloudy if used in large percentages (more than, say, 15%).
Check out Hoegarden Wit, it has a nice luscious head and a creaminess that you can expect from using a lot of flaked wheat.

[leedsbrew]

raw wheat need to be step mashed as well. Torrified and flaked are pre gelatanised so you can get away with mashing them normally. if your gonna use a large % of raw unmalted wheat (as I plan to do soon in a Wit with other unmalted cereals) will need a cereal mash

From BYO:

"In a cereal mash you begin by heating a mash of your adjunct and small amount of your 6-row malt to 158–160 °F (70–71 °C) and holding there for about 5 minutes. Then you heat the mixture to a boil, boil for 30 minutes, and return the cereal mash to the main mash. The bulk of your barley malt can be mashed in at 122 °F (50 °C), then heated to 140 °F
(60 °C). When the boiled cereal mash is added to the main mash, the temperature moves into the saccharification range. Cereal mashing requires a nearly constant stirring of the mash.