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02-09-2012, 12:16 PM
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#1
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Member
Join Date: Dec 2011
Location: Orlando, Fl
Posts: 62
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White Wheat substitute?
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What can you substitute white wheat malt for? Or is there another name for it?
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02-09-2012, 12:20 PM
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#2
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Senior Member
Join Date: Nov 2007
Posts: 3,881
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Red wheat. They are fairly similar.
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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3
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02-09-2012, 12:22 PM
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#3
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Senior Member
Join Date: Aug 2011
Location: Brownwood, Texas
Posts: 151
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Flaked wheat.
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02-09-2012, 12:40 PM
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#4
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Senior Member
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,063
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Flaked wheat isn't malted, you'll have to cook it down to gelatinize (sp?) the starches. Even still you'll get less extraction out of it pound for pound, and it won't self convert.
Malted wheat on the other hand (red or white) will self convert and doesn't need to be put through a cereal mash to get the starches out made soluble.
So yeah, like stated above you can sub with red wheat or any other type of malted wheat.
__________________
Quote:
Originally Posted by Revvy
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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02-09-2012, 01:43 PM
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#5
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Senior Member
Join Date: Aug 2011
Location: Brownwood, Texas
Posts: 151
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Quote:
Originally Posted by wyzazz
Flaked wheat isn't malted, you'll have to cook it down to gelatinize (sp?) the starches. Even still you'll get less extraction out of it pound for pound, and it won't self convert.
Malted wheat on the other hand (red or white) will self convert and doesn't need to be put through a cereal mash to get the starches out made soluble.
So yeah, like stated above you can sub with red wheat or any other type of malted wheat.
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http://www.austinhomebrew.com/product_info.php?cPath=178_21_71_126&products_id=1 29 |
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02-09-2012, 01:54 PM
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#6
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Senior Member
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,063
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Quote:
Originally Posted by MuchoGusto
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There are different stages of starch being readily available, Puffed or Torrified wheat has the starches more readily available than Flaked wheat. The main difference between the Flaked and the White/Red wheat is the fact that one is malted and the other is not. Putting the Flaked wheat in a cereal mash will help with the solubility of the starches putting it more on par with the Puffed/Torrified wheat.
Either way, it depends on the OP's situation on whether the flaked product would work in their particular situation.
__________________
Quote:
Originally Posted by Revvy
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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02-09-2012, 03:25 PM
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#7
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Senior Member
Join Date: Aug 2011
Location: Brownwood, Texas
Posts: 151
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Quote:
Originally Posted by wyzazz
.....Either way, it depends on the OP's situation on whether the flaked product would work in their particular situation.
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Exactly! As is usual many times, posters throw out questions that are unqualified... that is, too little info to give a more precise, direct answer to the actual situation. Flakes would be out as a base grain for a wheat beer, but could be used as an adjunct. |
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02-09-2012, 03:32 PM
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#8
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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I disagree that flaked wheat is a direct substitute for malted wheat in any recipe, regardless of the diastatic power available in the mash. Malted wheat provides a different flavor and body profile than flaked wheat.
To the OP - use any malted wheat as a substitute. If you can find one called "Belgian wheat," it is likely malted white wheat. Otherwise, red wheat will work.
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02-10-2012, 01:29 PM
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#9
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Member
Join Date: Dec 2011
Location: Orlando, Fl
Posts: 62
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Thank you for the responses. I think my question might be to broad. I apologize. I'm trying to do Homebrewtastics all grain-Nelson Sauvin Dry Hopped Saison. The grains are
5lbs. Belgian Pils
3lbs. American 2-Row
2lbs. White Wheat Malt
.25lbs Special B Malt 180L
Red Wheat is not available at my LHB, but Rahr White Wheat, Flaked Wheat -Domestic, and Torrified Wheat -British are. Would a mix of these due? Thank you all again for your replies.
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02-10-2012, 01:31 PM
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#10
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,532
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Quote:
Originally Posted by Merleti
Thank you for the responses. I think my question might be to broad. I apologize. I'm trying to do Homebrewtastics all grain-Nelson Sauvin Dry Hopped Saison. The grains are
5lbs. Belgian Pils
3lbs. American 2-Row
2lbs. White Wheat Malt
.25lbs Special B Malt 180L
Red Wheat is not available at my LHB, but Rahr White Wheat, Flaked Wheat -Domestic, and Torrified Wheat -British are. Would a mix of these due? Thank you all again for your replies.
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Rahr white wheat malt is exactly what you want.
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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