Malted wheat v unmalted wheat?

EamusCatuli · 08-26-2008, 02:27 PM

Hey I want to make a hoegaarden clone and the recipe calls for 2 lbs. malted wheat and 1 lb. flaked wheat. I know what flaked wheat is, but on AHS I can only find UNmalted wheat, is there another name for malted wheat that I don't know?

flyangler18 · 08-26-2008, 02:30 PM

Here you go:

http://www.austinhomebrew.com/index.php?cPath=178_21_71_112

White wheat would be my first choice.

Beerrific · 08-26-2008, 02:34 PM

Go for the white wheat for the malted portion and this for the flaked part.

EDIT: I see, they don't say that is malted. The white wheat and the red wheat are malted.

**Edcculus** · 08-26-2008, 05:38 PM

I would assume it would be malted, unless otherwise stated. Unmalted grain is virtually useless to us.

flyangler18 · 08-26-2008, 05:41 PM

Quote:

Unmalted grain is virtually useless to us.

Not entirely true, as there are a number of recipes that use raw grain (like oatmeal stout, for example- with the flaked oats).

**niquejim** · 08-26-2008, 05:46 PM

Quote:

Originally Posted by Edcculus

I would assume it would be malted, unless otherwise stated. Unmalted grain is virtually useless to us.

Not always, especially in a Wit or Hefe
Some raw wheat makes them better

**Saccharomyces** · 08-26-2008, 08:45 PM

Check out this thread. A true Hoegaarden clone needs 50% unmalted wheat in the grist. Wheat malt allows you to use a single infusion mash, and will make a good Wit, but won't be very close to Hoegaarden.

zoebisch01 · 08-26-2008, 09:04 PM

Yeah, unmalted Wheat is key to an authentic Wit and if you want to brew Lambic-esque stuff provides the much needed fuel for long term fermentation by the 'other' crowd of microflora.