Malted white wheat instead of flaked?

[FoundlingOfDollar]

Have an AG recipe I am making, and instead of flaked wheat, I accidentally bought white wheat. This is 2 1/2 pounds of a 9 pound grain bill. How will using the regular wheat instead of the flake affect me? All my grains are milled and bagged together, should I go pick up some flake to add to the other grains?

 

[storunner13]

Normally, there wouldn't be too much of a difference. But 28% of a grain bill being flaked wheat is a lot. Are you brewing a wit? First off, the taste/mouthfeel will be a little different. Flaked wheat has more proteins and usually gives more haze, bigger mouthfeel, and wheatier flavor. That said, with more than a quarter of your grain bill being Flaked wheat, you should have probably planned on doing a cereal mash and/or be prepared for a slow/stuck sparge. Malted wheat won't be as big a problem, and since it's malted, it can convert itself. Flaked wheat would be relying on the enzymes of the other grains.

All said, I'd go ahead and brew. It will be a little different, but should still taste delicious.

 

[FoundlingOfDollar]

BeirMuncher's Cream of Three Crops

 

[PT Ray]

IIRC when grain is malted it's properties change so you can't totally just interchange an unmalted for malted. Kind of like trying to substitute flaked barley with malted barely.

 

[storunner13]

BierMuncher's CoTC doesn't contain wheat...am I missing something here? Please correct me if I am..

 

[FoundlingOfDollar]

Corn... Darn. The grains were an impulse purchase when I was at AHS buying equipment... I guess it's an original recipe... My first.