Wit Beer with Torrified Wheat

[Kristoff]

I can easly get some torrifed wheat and wanted to know if it can be a direct substitution for wheat malt in Wit beer or Hefeweizen?

This was the kind of recipe I had in mind:

Wit Beer
Amount Item Type % or IBU
3.25 kg Pale Malt (2 Row) Bel (6.3 EBC) Grain 61.90 %
2.00 kg Wheat, Torrified (3.3 EBC) Grain 38.10 %
28.30 gm Goldings, East Kent [5.00 %] (90 min) Hops 16.4 IBU
15.00 gm First Gold [7.50 %] (Aroma Hop-Steep) Hops -
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, (Boil 5.0 min) Misc
1 Pkgs Safbrew Yeast WB06

[mysterio]

Theoretically, yes, I personally think it will have a completely different flavour though. Flaked wheat is the way to go for a wit beer.

[Stonechat]

Theoretically, yes, I personally think it will have a completely different flavour though. Flaked wheat is the way to go for a wit beer.

I've only done a couple of wheat beers, but I thought torrefied and flaked wheat had very similar flavours, verging on nuttiness. Malted wheat gives a creamier flavour to beer, does it not?

[mysterio]

I would say torrified wheat is the more nutty one. It seems to me torrified has some kind of flavour, but flaked wheat and malted wheat are much more neutral, and for my money, a better base for a wheat beer. Definately going to get a creamy mouthfeel from all three because of the wheat proteins. To me the primary difference between flaked wheat and wheat malt is the colour, flaked wheat with lager malt gives a pretty much white beer like Hoegaarden, the malted one gives more of a pale yellowy/orange beer.

Experiment by all means though, could be quite interesting

[ChrisG]

out of interest, I'm making one soon but not sure if I should just get the corriander seeds from the super store?

Will these be okay?

[simple one]

Yes they will be ok. Crush them first. And dont boil them for too long, they can be overpowering.