So I went to LHBS today, and they didn't have torrified wheat. I'm brewing up a batch of graff, and I was wondering if I can just use regular wheat malt for head retention? If so, should I use the same amount? What are the downsides to this?
I have just read the recipe. If you're talking about this one, you'll get different results.
The wheat is steeped with crystal grains at 155F. The recipe calls for unmalted wheat, it'll only contribute starch and proteins because there are no enzymes in those grains. If you use malted wheat, the starch will convert into sugar. So I'd go with flaked wheat in this case. But at that small quantity (1oz), if you can't find any type of unmalted wheat at the LHBS I think you could just drop a spoonful of wheat flour in it
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