Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein.
Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers.
Advantages over raw wheat include normal conversion time and higher yield.
Add to the mash along with the malt.
Mash as usual.
Can be used up to 40% of the total grist bill.
Malt Style: Base malt Flavor: Clean, sweet, mild malty Color: Contributes light straw colorGives a smoother, less grainy flavor. Basic malt for all beer and ale styles. Typical Color L:...
Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Typical Color L: 2.5 Flavor contributions: sweet, malty, wheat and floury.
The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, Dunkels and other dark beers. Malt Style: Chocolate Malt. Flavor: Rich roasted coffee, cocoa....
Very unique dextrine-style malt adds body, foam retention and beer stability without influencing color or aroma. Use up to 5% for increased body, foam retention, and beer stability in any...