Torrified Wheat

markbatten · Post by **markbatten** » Wed Jan 16, 2008 1:00 pm

Can anyone tell me the potential extract of torrified wheat?
I can find the colour on the forum and websites but not what I can get out of it?
(its probably somewhere obvious)
Thanks

steve_flack · Post by **steve_flack** » Wed Jan 16, 2008 1:03 pm

It's the same as for pale malt....more or less.

markbatten · Post by **markbatten** » Wed Jan 16, 2008 1:21 pm

Brilliant, thank you Mr Flack.

Danny · Post by **Danny** » Wed Jan 16, 2008 4:21 pm

Murphy's website say it's 280 ... used it yesterday myself ..

des · Post by **des** » Wed Jan 16, 2008 4:26 pm

Danny wrote:Murphy's website say it's 280 ... used it yesterday myself ..

got a link?

steve_flack · Post by **steve_flack** » Wed Jan 16, 2008 4:28 pm

http://www.murphyandson.co.uk/BrewingAr ... tSpecs.htm

Post by **Jim** » Wed Jan 16, 2008 4:43 pm

They also give Roast Barley as 268 - that's not right is it? I always thought dark roasted grains didn't contribute extract (a quick check of the first paragraph of chapter 7 of the BBOB seems to confirm that).

Feel free to shoot me down in flames, though.

Danny · Post by **Danny** » Wed Jan 16, 2008 5:01 pm

Graham Wheeler's tables show Roasted Barley at 270 but also justifies with just 10% fermentability (which is a great word) ... I'm guessing every ingredient must have a lab extract rate for purposes of recipe formulation .. I'm no scientist but anything you put in to the recipe can affect the outcome and therefore have an extraction rate of some description ..

WallyBrew · Post by **WallyBrew** » Wed Jan 16, 2008 5:14 pm

Yep

IoB Methods of Analysis

American Society of Brewing Chemists

European Brewing Convention etc

des · Post by **des** » Wed Jan 16, 2008 9:51 pm

steve_flack wrote:http://www.murphyandson.co.uk/BrewingAr ... tSpecs.htm

Thanks Steve

Jim's Beer Kit

Practical Homebrewing

HomeBrew Forum

Sponsored by BREW-SCHOOL

Torrified Wheat

Torrified Wheat