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Brewing Topics => All Grain/Advanced => Topic started by: BeerSmith on September 27, 2003, 04:04:13 PM

Title: Torrified versus Wheat Flakes
Post by: BeerSmith on September 27, 2003, 04:04:13 PM
Brew fans...

I've frequently brewed with wheat flakes when I wanted that nice raw wheat flavor (i.e. in a Wit), but I've never tried the classic torrified wheat.

Anyone out there had good luck with the torrified wheat or can tell me what difference it might make in a nice Belgian Wit (versus just using the flakes).

The flakes are pretty easy to mash though the runoff can be a bit sticky when used in large quantities...also it sometimes seems to take quite a while to get a full starch conversion using an iodine test.

Cheers!
Brad