New Brunswick Craft Brewers Association
Marketplace => Classifieds => Topic started by: Waterlogged on January 10, 2014, 10:00:48 PM
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Brewing a best bitter on Sunday and thought for sure I had some torrified wheat . After checking it seems I was mistaken. Need about 3 lbs. willing to buy or trade.
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No torrified wheat, but you can use flaked wheat as a direct substitute. I have some of that if you want to make the drive out to Upper Kingsclear.
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I have some flaked wheat but everything I read on www says it is not a substitute.
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They are both mainly used as enhancers I thought, if I don't have any dextrine malt I use one or the other for head retention myself. I really don't see why you couldn't sub it, only thing I personally would see myself is the flaked wouldn't give you that added toast flavor for a bitter that the torrified would provide. But maybe you could toast it in the oven yourself to add it? I'm curious to hear what others would think though, I'm always looking for more info on grain subs.
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I was just reading Palmers book and he has a section on roasting grains in the oven. I think I will give that a try. I will use the flaked wheat and toast it in the oven at 350 for 15-20 minutes. I also have Pale Wheat which I could also toast and then mill.
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I'm pretty sure flaked wheat is not malted, where Pale Wheat is, so your gravity would be higher than expected if you use the pale wheat.
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So I found 1 lb of toasted flaked wheat I got from OBK. I am going to toast 1 kg of flaked wheat at 350 for 30 minuted and go with that. My only concern is the mash will get gummed up.
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This makes me a little more comfortable with this decision.
http://www.northernbrewer.com/shop/brewing/brewing-ingredients/maillard-malts-malted-grain/torrified-wheat.html