indigi
Well-Known Member
If you're going to use unmalted wheat in a recipe you've got three readily available choices: whole kernel raw wheat, torrefied wheat, and flaked wheat. I was wondering if anyone knows of differences between them in the final product.
I know they'll behave differently in a mash, but what about their flavors? Is one better tasting than the other, or would you even be able to tell? If you use 40% flaked wheat in a witbier, would that produce inferior or different flavors to 40% whole kernel or torrefied wheat?
I know they'll behave differently in a mash, but what about their flavors? Is one better tasting than the other, or would you even be able to tell? If you use 40% flaked wheat in a witbier, would that produce inferior or different flavors to 40% whole kernel or torrefied wheat?