Wheat, Torrified

Origin: US Color: 2 SRM
Supplier: Must Mash: Yes
Type: Grain Add After Boil: No
Potential: 1.036 SG Diastatic Power: 0.0 Lin
Dry Yield: 79.0 % Max in Batch: 40.0 %
Coarse/Fine Diff: 1.5 % Protein: 16.0 %
Moisture: 9.0 %

Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing