Flacked Wheat Vs malted wheat?

Whats the difference, Ive seen both kinds in recipes, the one I was planning on brewing in a couple weeks has malted (what i bought)... but what is the difference? are they interchangeable?

Flaked wheat is unmalted and pregelatinized. It adds a creaminess to the mouthfeel in wits, for example.

Flaked wheat is supposed to help with head thickness and retention too, right?

I see recipes for wits calling for both... which is better? are they interchangeable?

Wits would be best with true unmalted wheat, which would require a cereal mash.

Flaked wheat does not require a cereal mash (it's pregelatinized), but both unmalted and flaked wheat require regular mashing. Oats, also traditionally used in wits, would also require a mash.

Malted wheat has enzymes to convert itself and others. Flaked and unmalted wheat do not.

Basically, none of these can be used without mashing.

I believe torrified wheat can replace unmalted wheat and doesn't require a cereal mash. It just gets crushed with the rest of the grains and mash as normal...perhaps include a protein rest.

Color me confuzed.

So would malted wheat in a mash produce as good a Wit as with flaked wheat, what would the difference be?

Thanks!

DeathBrewer said:

Wits would be best with true unmalted wheat, which would require a cereal mash.

Flaked wheat does not require a cereal mash (it's pregelatinized), but both unmalted and flaked wheat require regular mashing. Oats, also traditionally used in wits, would also require a mash.

Malted wheat has enzymes to convert itself and others. Flaked and unmalted wheat do not.

Basically, none of these can be used without mashing.

Click to expand...

So as long as I mash (which I was planning on doing anyways) im fine with the malted wheat?

yes, but it will not give the same flavor as the unmalted and I wouldn't recommend it for a wit. If you are doing all-grain, I would recommend a cereal mash with unmalted wheat and the remainder of the grain bill to be pilsner.

I forgot about torrified.



I used torrified in my last wheat and it does not require a cereal mash. The grains have been "popped" so the starches are exposed and it's pregelatinized like the flaked. It worked very well in my wit and tasted great, but I think you can get a lighter color using straight unmalted wheat.

Torrified would actually be my #1 recommendation if you aren't going all crazy about the color. It can be used in the mash with the pilsner (and maybe oats). I would recommend some rice hulls when using torrified.

Cugel said:

Color me confuzed.

So would malted wheat in a mash produce as good a Wit as with flaked wheat, what would the difference be?

Thanks!

Click to expand...

Malted wheat = darker color, different flavor profile.

Recommendations for wheat in wit:

#1 - unmalted wheat = requires cereal mash (more trouble)
#2 - torrified wheat = straight mash, rice hulls, a little difference in color, great flavor
#3 - flaked wheat = straight mash, rice hulls, a different flavor and an even greater difference in color
#4 - malted wheat and/or wheat extract = not traditional...will still make a fine beer but not really a wit.

Torrified wheat and flaked wheat are exactly the same product except that the flaked has been crushed flat post popping. I do not know about any actual differences in taste or appearance.

Thanks DB! Much appreciated. I noticed in the recipe threads here, that many recipes used unmalted and others used flaked. BierMunchers used flaked IIRC.

DeathBrewer said:

Malted wheat = darker color, different flavor profile.

Recommendations for wheat in wit:

#1 - unmalted wheat = requires cereal mash (more trouble)
#2 - torrified wheat = straight mash, rice hulls, a little difference in color, great flavor
#3 - flaked wheat = straight mash, rice hulls, a different flavor and an even greater difference in color
#4 - malted wheat and/or wheat extract = not traditional...will still make a fine beer but not really a wit.

Click to expand...

On another side note... torrified and flaked will lend a tart and citrusy note to the grain bill in smaller amounts, but if you get to a larger percentage it will begin to show toasty or very biscuity flavors that are likely not what you are going for.

I didn't know flaked wheat was "popped" like torrified wheat. You sure this is the way it is done?

That's the word on the street. My sources could be wrong... I did some research when I was working on my 312 urban wheat clone.

Thanks all! now I have a real big bag of Malted wheat... I better learn to like my wits a bit darker

hello guys, I have a question? Does Flaked wheat or torrified wheat needs a protein rest?

The question above is for improving head retention