Torrified Wheat

[Virgilartois]

I searched a bit on the forum for information about torrified wheat but couldn't quite figure out how much TW is normally used in a 23L brewlength. I only want to use enough for head retention while avoiding the breakfast cereal flavour some of you mentioned. This will be a bog standard pale ale, if that makes any difference.

Thanks in advance!

 

[BarnsleyBrewer]

I'd go no more than 5%, I loved using TW but once over did it, I now know what they mean by the overpowering taste!!
If I was you I'd use crushed wheat malt instead. :thumb:

BB :drink:

 

[Virgilartois]

Thanks for that, BB! I used wheat malt in my last brew but it's still in the FV so I can't say how it turned out yet. I'll try somewhere around 4% to start with and see what kind of effect I get from it.

May get into protein rests and all that advanced stuff if I keep using wheat...

Thanks again!

 

[BarnsleyBrewer]

Thanks for that, BB! I used wheat malt in my last brew but it's still in the FV so I can't say how it turned out yet. I'll try somewhere around 4% to start with and see what kind of effect I get from it.

May get into protein rests and all that advanced stuff if I keep using wheat...

Thanks again!

I never had an issue with haze, just the taste.....it's the same as chewing it from the bag!
I will use it again but less than 5%.

BB

 

[bones]

If it was me and want head.....

I'd use flaked barley....

: : :

 

[luckyeddie]

I tend to use a little oats for mouthfeel and balance that with about double the amount of torrefied wheat for head retention. Then again, there's always cara-pils that does both.

 

[Stone Cold]

what's a man got to do for a little head round here!

 

[BarnsleyBrewer]

what's a man got to do for a little head round here!

 

[Stone Cold]

feck your hairy barnsley brewer !

 

[luckyeddie]

feck your hairy barnsley brewer !

His missus is a looker though - must be from Huddersfield (knows a few lasses from Barnsley).

:rofl: :rofl: :rofl: :rofl: :rofl:

 

[rivetcatcher]

If using flaked wheat for head retention can it be added straight to the mash tun or does it need to be steeped during the boil?

Cheers

 

[luckyeddie]

If using flaked wheat for head retention can it be added straight to the mash tun or does it need to be steeped during the boil?

Cheers

Mash tun always - I have a feeling that it must be mashed with base malt for conversion because it's got no diastatic enzyme power of its own (but I could be wrong).

 

[rivetcatcher]

Cheers Eddie,

I have also read something similar but had no idea what it meant :wha:

 

[luckyeddie]

Cheers Eddie,

I have also read something similar but had no idea what it meant :wha:

Aleman will give you the full explanation if you need it, I'm sure.

John Palmer usually explains these things very well. If you are new to AG brewing, I would definitely advocate you reading his book. The chapter on enzymatic activity is below....

http://www.howtobrew.com/section2/chapter12.html