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Hey guys and gals, has anyone bought this from G&G and Craftbrewer? The first lot I bought a while ago was from G&G and just recently I got some from Crafbrewer, they look totally different. G&G's lot just looked like garin and the stuff from Crafbrewer looks like flatened corn kernals. G&G's web site just states torrefied wheat where as Craftbrewer states flaked/torrefied, so I'm assuming they are the same thing (and have read that they are) but wondering why they look so different.

torrefied wheat is puffed wheat.

They are two different kind of cerealised wheat. Torrified wheat is like popped corn, they heat the kernel until it puffs. Flaked wheat is torrified wheat which has been ground and pressed into flakes.

Ah, that makes a bit of sense now, cheers fallas. Do they have the same use/effect?

Yes, they can both be used in the same way. There is no real difference but for the size and how easily it goes into the mash.

Kevnlis wrote:Yes, they can both be used in the same way. There is no real difference but for the size and how easily it goes into the mash.

If a recipe called for 'flaked wheat' and all you had was wheat malt could you simply substitute the latter for the former, or is it a bit more complicated than that?

Cheers

Neil

You could, but it would give a very different result. Flaked and torrified wheat are cerealised but are not malted. They give a more sour taste to the brew.

Kevnlis wrote:You could, but it would give a very different result. Flaked and torrified wheat are cerealised but are not malted. They give a more sour taste to the brew.

Cheers Kev, thanks for the advice. The wheat flakes are for a Cali Common, so it sounds like I better get the real article - wheat flakes it is!

Neil

is it the same as corn flakes or any other breakfast cerial ,just trying to make things easier ,live a long way from grain and grape

sidman wrote:is it the same as corn flakes or any other breakfast cerial ,just trying to make things easier ,live a long way from grain and grape

No, wheat and barley flakes are more like rolled oats. They have been steamed and rolled and in the process, 'gelatinised'. This means that they can be added to a mash without any further treatment. But you shouldn't use the highly processed cereals like 'corn flakes' as these have been through so many industrial processes and had lots of other things added to them (e.g. sugar, salt, stabilisers) that you wouldn't really want in your beer. Most health food stores carry good quality flakes.

Cheers

Neil

I disagree Neil. I often use cereal (wheat bix, corn flakes, puffed rice, etc.) and have no problems at all. Even in high quantities the amount of salt contributed to the brew is minimal. The only time I would worry about this is if your water is already very high in Na.

Kevnlis wrote:I disagree Neil. I often use cereal (wheat bix, corn flakes, puffed rice, etc.) and have no problems at all. Even in high quantities the amount of salt contributed to the brew is minimal. The only time I would worry about this is if your water is already very high in Na.

Ok, fair enough Kev. I guess I was just repeating what I had read in Papazian and other 'gurus'. Nothing like good, hard real world experience I guess. I'd baulk at using Coco Pops though....

Cheers

Neil

Coco Pops aren't far off Milo...

can you use wheatbix as a substitute for torrefied wheat ,i have been thinking about a london pride clone and the recipe i have calls for 150g of torrified wheat is it the same and do i use 150g of wheatbix instead,also flaked maize is called for in fullers ESB ,what is flaked maize

Yeah just use 150g wheat bix. You can use corn flakes for the flaked maize.

Once I've used Sanitarium puffed wheat. The recipe said 500g. I used around 200gs and got the required affect. Great head retention, a slightly cloudy beer and a creamy mouth feel. It was an attempt at a hoegarden and I reckon I nailed it. I'm actually drinking one right now... Go for puffed wheat. You will get a fair bit of extra sediment but if you have a sediment reducer you should be fine.