Witbier

[StAnthonyB]

I am looking at making a 10-gallon batch of Witbier. Fermenting one carboy with WLP400 and the other with WLP410.

50% of the grist is to be Franco-Belges Pale...
...and have Gilbertson & Page torrified wheat a-plenty.

Y'all think I'll be good if I use Torr.Wheat at 50% instead of soft raw wheat?


(I suppose we can make this a general question about using Torrified Wheat in Franco-Belgian beers)

 

[Malticulous]

DP could be an issue. You should mash longer or add some American 2-row, 6-row or malted wheat. The American malts have 140+ DP where the French stuff may be less than 100 (I don't know for sure what it is.)

Torrified wheat has more flavor than plain raw. It's slightly toasty.

 

[StAnthonyB]

DP could be an issue. You should mash longer or add some American 2-row, 6-row or malted wheat. The American malts have 140+ DP where the French pils may be less than 100 (I don't know for sure what it is.)

Diastatic Power was the issue I was actually thinking of... more so than stuck sparge... that's easy to overcome with rice hulls being super cheap.

 

[StAnthonyB]

Briess answered the question for me. The answer is yes sir it's okay. And, torrified wheat yields greater extraction.

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_TorrifiedWheat.pdf