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 %
Notes
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