Hello,
I'm hoping to use a bit of torrefied wheat in my next brew because the head retention of my beers is generally poor. However, the only type of brews I make are extracts. Can I use torrefied wheat similar to a specialty grain and steep for 25 minutes around 150F and still obtain the benefits of this adjunct grain? Or does it have to be mashed?
Thanks!
I'm hoping to use a bit of torrefied wheat in my next brew because the head retention of my beers is generally poor. However, the only type of brews I make are extracts. Can I use torrefied wheat similar to a specialty grain and steep for 25 minutes around 150F and still obtain the benefits of this adjunct grain? Or does it have to be mashed?
Thanks!