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Old 07-29-2006, 02:37 AM   #1
Jul 2006
Columbus, OH
Posts: 164
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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?


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Old 07-29-2006, 02:53 AM   #2
Dec 2005
Glasgow, Scotland
Posts: 696
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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?

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Old 07-29-2006, 03:43 AM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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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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