flaked wheat or torrified wheat?
flaked wheat or torrified wheat?
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?.
Re: flaked wheat or torrified wheat?
I'm quite certain you can, pretty sure that both of them require mashing and torrified is just easier to mash.
Re: flaked wheat or torrified wheat?
I'm a big fan of shredded wheat - gives a slightly toasted flavour
Re: flaked wheat or torrified wheat?
Cheers guys! Its for a belgian beer so I wont use the shredded wheat, but I would like to use it elsewhere. is that shredded wheat like.. cereal?
Re: flaked wheat or torrified wheat?
I think you should check this before you go ahead. Torrefied wheat is likely to give you a very different effect to flaked wheat. AFAIK torrefied wheat is an unmalted adjunct traditionally used for head retention in British beers and shouldn't be used for more than 5% of a recipe. I've been told it can give a 'gacky' taste whatever that means.
Flaked wheat is also unmalted, but is traditionally used in some European wheat beers and should give a slightly creamy wheat character and can be over 50% of the grist. Search Brupaks website and you'll find a breakdown of all the most common malts and grains and the proportions to use them in.
Flaked wheat is also unmalted, but is traditionally used in some European wheat beers and should give a slightly creamy wheat character and can be over 50% of the grist. Search Brupaks website and you'll find a breakdown of all the most common malts and grains and the proportions to use them in.
-
- Piss Artist
- Posts: 281
- Joined: Thu Sep 22, 2011 10:11 am
Re: flaked wheat or torrified wheat?
Why would they taste different? They're just two different forms of gelatinised unmalted wheat. Any flavour difference would only come from different forms of the original wheat...
Re: flaked wheat or torrified wheat?
I don't know 'why' exactly, but have you ever seen any recipe calling for 2 kg of torrefied wheat? Thought not. There's probably a very good reason for this I'd wager.
Maybe popping the wheat grains like popcorn chemically alters the starch in them or summat?
Maybe popping the wheat grains like popcorn chemically alters the starch in them or summat?
Re: flaked wheat or torrified wheat?
Ah, just re-read this. Flaked wheat isn't gelatinised, is it? AFAIK it's just raw milled grain.super_simian wrote:Why would they taste different? They're just two different forms of gelatinised unmalted wheat. Any flavour difference would only come from different forms of the original wheat...
-
- Piss Artist
- Posts: 281
- Joined: Thu Sep 22, 2011 10:11 am
Re: flaked wheat or torrified wheat?
The heat from the rollers does the gelatinisation; further, I figure no one does a wit etc with torrified because torrified takes up way more room than flaked. Although, it should be noted food grade flaking doesn't guarantee gelatinisation to the same level as brewing grade, because that isn't their ultimate goal.
Then again, the torrified may have a bit of a toasty hint in large quantities? It looks like it would. I've used borgul/burghul/b-whatever from the Middle Eastern supermarket before; it's just cracked wheat which has been steamed (hence gelatinising it) to replace either.
Then again, the torrified may have a bit of a toasty hint in large quantities? It looks like it would. I've used borgul/burghul/b-whatever from the Middle Eastern supermarket before; it's just cracked wheat which has been steamed (hence gelatinising it) to replace either.
Re: flaked wheat or torrified wheat?
Ok, but would you stick 2 kg of torrefied in any 5 gallon batch? I know there are wit recipes out there that are tried and tested with plenty of flaked wheat in, but never seen anything similar for torrefied and wouldn't want to be the first to try. 

Re: flaked wheat or torrified wheat?
I might stand corrected actually.
Just checked the Brupaks site I mentioned above http://www.brupaks.com/BRUPAKS%20GRAIN% ... %20WEB.htm
Says this about torrefied:
TORREFIED WHEAT
Available whole and flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required. Ideal for brewing Belgian Witbier .
Maximum percentage 10% (or up to 40% for Witbier)
I am still a little bit sceptical though....

Says this about torrefied:
TORREFIED WHEAT
Available whole and flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required. Ideal for brewing Belgian Witbier .
Maximum percentage 10% (or up to 40% for Witbier)
I am still a little bit sceptical though....

Re: flaked wheat or torrified wheat?
Well thankyou for confusing me even more 
ill just have to try it and see haha

ill just have to try it and see haha
Re: flaked wheat or torrified wheat?
I see Graham also suggests around 20% torry in one of his stout recipe's in BYOBRA
- orlando
- So far gone I'm on the way back again!
- Posts: 7201
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: flaked wheat or torrified wheat?
I can understand this amount in a stout as my experience of torry is that it does give a "creamy" mouthfeel to the beer. I'm drinking a TTL clone right now which has 3% torry in it and it gives it a definite creaminess to it which I think is a little too much in a classic bitter so will certainly dial it back next time. I do like the head retention though so it's a compromise.Spud395 wrote:I see Graham also suggests around 20% torry in one of his stout recipe's in BYOBRA
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: flaked wheat or torrified wheat?
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.Cazamodo wrote:Well thankyou for confusing me even more
ill just have to try it and see haha
Go for it, experimentation is fun!