Raw vs. flaked wheat

[cinderbike]

Brewing a plambic tomorrow, and I'm wondering if theres any appreciable difference in using flaked wheat in lieu of raw wheat?

I know they are similar, but I've always used raw wheat. Will they taste fairly close, all other things equal?

 

[Bobby_M]

Flaked is just raw wheat that has been pre-gelatinized so that you don't have to do a cereal mash. You can just run it through the typical protein/sacc rest stages.

 

[Malticulous]

Flaked adds a little more flavor. I toast raw wheat to make it more like torrified. It comes out smelling kind of nutty like peanut butter. Torrified wheat adds even more flavor because of the high processing temperatures. None taste like malted wheat. I think it's more to do with the kilning than the malting.

BTW, most of the starch in wheat will gelatinizes at mash temps. You can get pretty good extract form wheat flour.

 

[cinderbike]

Good to know. Flaked it is.