Khirsah17

Recipes 

Hello,

I'm hoping to use a bit of torrefied wheat in my next brew because the head retention of my beers is generally poor. However, the only type of brews I make are extracts. Can I use torrefied wheat similar to a specialty grain and steep for 25 minutes around 150F and still obtain the benefits of this adjunct grain? Or does it have to be mashed?

Thanks!

mysterio

Recipes 

Torrified wheat is unmalted and won't do anything if you steep it, unfortunately.

I think you may have to do a mini-mash with wheat or carapils. Or, I think malto-dextrine might help with head retention, can anyone confirm this?

david_42

Recipes 

You might get the head-retention, but you would also get starch haze. Try to find malted wheat. It has enough enzymes to convert itself during the steeping process (60 minutes @ 150F).

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