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Old 05-21-2013, 08:05 PM   #1
lwlampy
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Apr 2011
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I was going to try to make a cherry wheat beer using 6lbs of 2row and 3lbs of flaked wheat. For some reason I bought 6lbs of flaked wheat and was wondering if anyone has used it instead of malted wheat and what it will turn out like? I plan on using 3lbs of cherry puree in the secondary and maybe some cherry flavoring in my keg. Any thoughts?

 
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Old 02-24-2014, 06:07 AM   #2
okiedog
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Flaked wheat has not been malted, so it cannot convert it's own starches to sugars. Typically, a good North American 2-row malt has enough enzymes to convert about 30-40% additional starches in the mash. You need a higher percentage of 2-row to convert the starches in the flaked wheat. Most wheat beers (Wiessbier, Wiezen, Hefewiezen) use malted wheat. Belgian Wit uses up to 50% flaked wheat.

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Old 02-24-2014, 11:13 AM   #3
RM-MN
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I've used up to 60% unmalted wheat in a batch of wheat beer and it converted just fine. The 2 row on the western side of the Atlantic seems to have enough diastatic power to convert even more than that.

 
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Old 02-24-2014, 09:24 PM   #4
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I misread lwlampy's original post, thinking it was 6 lbs flaked wheat to 3 lbs 2-row. RM-MN, good point. I have good conversion with 50% flaked wheat in my Belgian Wit. I haven't tried 60%. With a 50-50 mix it should turn out fine, but with a little more tartness from the wheat. lwlampy, please let us know how it turned out.

 
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