Torrefied wheat has been "popped" in a manner similar to popping corn. The high temperature used when popping explodes the endosperm of the grain and gelatinizes the starch allowing the enzymes in malted barley to break down those starches. Torrefied wheat can be used in the mash tun directly without any pre-treatment. Torrefied wheat is a commonly used adjunct in British and Scottish beers. Many British beers use up to 10% torrefied wheat to give the beer an exceptional creamy head and slightly nutty taste. The notable Scottish ale MacAndrew's is also known to use torrefied wheat to give the beer it's exceptional depth of character.
Torrefied wheat must be mashed, so extract brewers must include some 2-row or 6-row barley when steeping the grains. You must also be sure to allow for a rest of approximately one hour at temperatures near 150° F.
rwh wrote:Sounds like interesting stuff:
timmy wrote:Hi all,
I've got my first brew in my new fermenter (Coopers Original Ale), and am planning my second. I'm a big fan of the wheat beers (Witbier, Hoegaarden, etc), so does anyone have suggestions as to the best wheat beer kit that I should try? Ideally it would be a simple one (I don't want to start faffing around with extra ingredients until I know what I'm doing...), and one that would be readily available from HB shops in Melbourne.
Any suggestions would be greatly appreciated.
Cheers,
Tim
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