Roasted wheat in porters/stouts

[Sadu]

I brewed a brown porter a few weeks back and just tasted an early sample after 1 week in the bottle. Delightful!

For this brew I was running short on brown malt and decided to sub in 3% roasted wheat. Aside from that it's a pretty standard recipe - pale ale malt base, 5% chocolate, 8% medium crystal, 4% brown malt and 33 IBU of NZ Fuggles, Wyeast 1450 yeast.

This is the second porter I have brewed and the main difference (other than more experience) is the roast wheat. This version has much better mouthfeel despite lower OG and FG, and the roastiness is barely there. I'm not normally a fan of the heavy roast barley flavour but this seems completely different.

Maltster says this...
"Our Roasted Wheat Malt is produced by roasting unmalted wheat.Using Gladfield Roasted Wheat is an excellent way to impart roasted coffee and chocolate flavours without adding any of the bitterness that can sometimes come from using Roasted Barley or Chocolate Malts. This malt is a great addition to any darker beer style."

Does anyone have much experience with this malt? I'm keen to have a play, maybe an oatmeal stout with half the roast barley replaced with roast wheat? I love a good stout but I do favour porters because of that burnt/bitter flavour that you sometimes get in a stout.

 

[Sadu]

I went ahead and brewed this with 2% roast barley and 4% roast wheat, IBUs slightly on the low side. Hoping for something that's got some mouthfeel but easy drinking. Will report back and post the recipe if it comes out any good.

 

[mattdee1]

Very interesting, I've never used roasted wheat. Be sure to report back with results!

 

[Gweedo]

I just used Gladfields Roasted Wheat for the first time this weekend, will come back with a report on it as well when its being served.

 

[Sadu]

I'm using it all the time now, pretty much sub out half of the roast barley for roast wheat. To be honest all my stouts and porters use it now so I have nothing to compare against, but I like the complexity of flavour and softer edges that my beers have. Seems to be a bit less roast bitterness and burnt toast. Weyermann makes a similar product called chocolate wheat.

 

[thehaze]

I have used Chocolate Wheat ( from Weyermann ) and it is quite delicious.

Their Chocolate Rye and Chocolate Spelt are also marvelous for Black IPAs, Porters and Stouts.

 

[triethylborane]

I'm using it all the time now, pretty much sub out half of the roast barley for roast wheat. To be honest all my stouts and porters use it now so I have nothing to compare against, but I like the complexity of flavour and softer edges that my beers have. Seems to be a bit less roast bitterness and burnt toast. Weyermann makes a similar product called chocolate wheat.

Same. I sub about half of the roasted barley for chocolate wheat. On my Yeti RIS clone, this really helped to subdue the astringency of the roasted barley and brought out a lot more flavors from the background.