Cider Head Retention Idea

[Sshamash]

Hi All,

Something that bothers me about Cider is the lack of head retention. I love it, just no head.
I was thinking to brew a gallon or half a gallon of just flaked wheat and tossing into a 5 gallon batch.

Thoughts? Maybe add a little apple extract before botteling to keep the flavor.

Just spit balling ideas...any ideas?

Cheers,
Saul

 

[LeBreton]

It's been done before, not by myself but by others, with flaked or torrified wheat pretty much exactly as you described.

Graff also retains head better IIRC.

 

[Pickled_Pepper]

I'm pretty sure flaked wheat has to be mashed with a base malt to convert. Of course if you aren't looking for extra fermentable sugars it might provide some head retention...among other things like haze and a starchy flavor. What about some wheat DME? That is already converted.

The torrified wheat works ok in Graff, but it also has some crystal malt and DME to offset the flavor a little.