Author Topic: Torrified versus Wheat Flakes  (Read 6368 times)

Offline BeerSmith

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Torrified versus Wheat Flakes
« 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.

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