flaked wheat or torrified wheat?

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Cazamodo

flaked wheat or torrified wheat?

Post by Cazamodo » Thu Feb 16, 2012 8:27 pm

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?.

RobWalker

Re: flaked wheat or torrified wheat?

Post by RobWalker » Thu Feb 16, 2012 8:31 pm

I'm quite certain you can, pretty sure that both of them require mashing and torrified is just easier to mash.

raiderman

Re: flaked wheat or torrified wheat?

Post by raiderman » Fri Feb 17, 2012 6:54 pm

I'm a big fan of shredded wheat - gives a slightly toasted flavour

Cazamodo

Re: flaked wheat or torrified wheat?

Post by Cazamodo » Tue Feb 21, 2012 6:23 am

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?

Capn Ahab

Re: flaked wheat or torrified wheat?

Post by Capn Ahab » Tue Feb 21, 2012 7:12 am

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.

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Re: flaked wheat or torrified wheat?

Post by super_simian » Tue Feb 21, 2012 10:59 am

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...

Capn Ahab

Re: flaked wheat or torrified wheat?

Post by Capn Ahab » Tue Feb 21, 2012 12:47 pm

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?

Capn Ahab

Re: flaked wheat or torrified wheat?

Post by Capn Ahab » Tue Feb 21, 2012 12:51 pm

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...
Ah, just re-read this. Flaked wheat isn't gelatinised, is it? AFAIK it's just raw milled grain.

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Re: flaked wheat or torrified wheat?

Post by super_simian » Wed Feb 22, 2012 4:15 pm

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.

Capn Ahab

Re: flaked wheat or torrified wheat?

Post by Capn Ahab » Wed Feb 22, 2012 7:21 pm

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. :shock:

Capn Ahab

Re: flaked wheat or torrified wheat?

Post by Capn Ahab » Wed Feb 22, 2012 7:31 pm

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.... :D

Cazamodo

Re: flaked wheat or torrified wheat?

Post by Cazamodo » Thu Mar 01, 2012 1:47 am

Well thankyou for confusing me even more :P
ill just have to try it and see haha

Spud395

Re: flaked wheat or torrified wheat?

Post by Spud395 » Thu Mar 01, 2012 8:49 am

I see Graham also suggests around 20% torry in one of his stout recipe's in BYOBRA

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Re: flaked wheat or torrified wheat?

Post by orlando » Thu Mar 01, 2012 8:56 am

Spud395 wrote:I see Graham also suggests around 20% torry in one of his stout recipe's in BYOBRA
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.
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Capn Ahab

Re: flaked wheat or torrified wheat?

Post by Capn Ahab » Thu Mar 01, 2012 9:14 am

Cazamodo wrote:Well thankyou for confusing me even more :P
ill just have to try it and see haha
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.

Go for it, experimentation is fun!

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