Author Topic: different forms of wheat  (Read 2035 times)

Offline gman23

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different forms of wheat
« on: January 11, 2017, 02:26:18 PM »
What are the main differences in regards to flavor, body, etc when using wheat malt, flaked wheat, or torrified wheat?
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline dmtaylor

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Re: different forms of wheat
« Reply #1 on: January 11, 2017, 02:34:47 PM »
Excellent question.  I dare anyone to provide an answer based on real life side-by-side experimentation.  I myself do not have this answer.  I use them pretty much interchangeably based on whatever I happen to have on hand or whatever is on sale.
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Offline gman23

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Re: different forms of wheat
« Reply #2 on: January 11, 2017, 02:38:57 PM »
Excellent question.  I dare anyone to provide an answer based on real life side-by-side experimentation.  I myself do not have this answer.  I use them pretty much interchangeably based on whatever I happen to have on hand or whatever is on sale.

Thanks. I think I have read before that torrified can add a slightly nutty or biscuity character. For the amount I will be using any differences will probably be negligible. 
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline dmtaylor

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Re: different forms of wheat
« Reply #3 on: January 11, 2017, 02:53:46 PM »
Thanks. I think I have read before that torrified can add a slightly nutty or biscuity character. For the amount I will be using any differences will probably be negligible.

I'm pretty sure that's just theoretical.  Munch on some and see what you get in real life.
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Offline HoosierBrew

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Re: different forms of wheat
« Reply #4 on: January 11, 2017, 03:01:47 PM »
Torrefied (though it's a bi##h to crush) has a sort of popcorn character to it that the other forms don't have IMO. Past that, I'm not a huge wheat beer guy so I'll leave the subtleties to the guys that brew them more.


Edit - When I brew a hefe its 50/50 or 60/40 malt:wheat malt. Flaked wheat along with wheat malt and barley malt in a wit.
« Last Edit: January 11, 2017, 03:07:36 PM by HoosierBrew »
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Offline stpug

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Re: different forms of wheat
« Reply #5 on: January 11, 2017, 03:09:19 PM »
Torrified definitely has a light toast quality to it that the other two do not.  Used in decently large amounts will contribute a very light nutty/popcorn quality to the beer, assuming that character is not overpowered by other factors.

The other two are basically interchangeable in my brewing practices.  They usually serve to lighten the overall malt flavors of the beer, as opposed to contributing a quality of their own.  Maybe in large proportion and in the right beer the unique wheat qualities can shine through.

Online The Beerery

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Re: different forms of wheat
« Reply #6 on: January 11, 2017, 03:12:35 PM »
Low oxygen wheat flavors are doughy, sort of like fresh bread dough(makes sense). I am only speaking of floor malted wheat, and white wheat though, thats all I use.

Offline gman23

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Re: different forms of wheat
« Reply #7 on: January 11, 2017, 03:13:56 PM »
Thanks all. This is only for an amount of 10% of the grain bill. I kind of assume I will get some responses that 'at that amount, just remove the wheat completely' but it is staying as I am just tweaking an old recipe.
« Last Edit: January 11, 2017, 03:17:23 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline denny

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Re: different forms of wheat
« Reply #8 on: January 11, 2017, 03:51:35 PM »
Flaked wheat is not malted and tastes like wheat.  Malted wheat has a malt flavor, like malted barley.
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Offline hopfenundmalz

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Re: different forms of wheat
« Reply #9 on: January 11, 2017, 03:53:56 PM »
You left out raw wheat.  ;)
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Offline dmtaylor

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Re: different forms of wheat
« Reply #10 on: January 11, 2017, 04:12:13 PM »
You left out raw wheat.  ;)

Raw wheat makes it taste "juicy".  Just add a tablespoon all-purpose flour to any IPA and it's instantly awesome.   :o

I kid, I kid.....  ;D 8)
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Offline narvin

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Re: different forms of wheat
« Reply #11 on: January 11, 2017, 04:29:17 PM »
Raw wheat has a place.  It's not the same as AP flour, which doesn't have the germ or the bran.  It's obviously used in traditional Belgian lambics with a turbid mash but I'll throw 10% in Saisons, IPAs, and other beers.  It's going to be similar to flaked wheat, but it's cheaper.
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Offline Steve Ruch

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Re: different forms of wheat
« Reply #12 on: January 11, 2017, 04:45:34 PM »
Torrefied (though it's a bi##h to crush) has a sort of popcorn character to it that the other forms don't have IMO.

Does it actually need to be crushed?
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Offline HoosierBrew

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Re: different forms of wheat
« Reply #13 on: January 11, 2017, 05:04:18 PM »
Torrefied (though it's a bi##h to crush) has a sort of popcorn character to it that the other forms don't have IMO.

Does it actually need to be crushed?


I always crush it under a finer gap. It has that hard exterior - I just want to get to the stuff inside.
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Offline Phil_M

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Re: different forms of wheat
« Reply #14 on: January 11, 2017, 05:09:49 PM »
I'll second torrified wheat adding a popcorn/slight nutty flavor.
Corn is a fine adjunct in beer.

And don't buy stale beer.