Want to know about different Wheat Malts.

[Calder]

I want to get some wheat malt to add a little to most beers (.25 to .5 lbs) to help with head retention. What are the differences between the different malts:

White Wheat
Red Wheat
Flaked Wheat
Organic Wheat
Torrified Wheat
...... Any others?

Do you think it makes a difference? Is it worth using?

Does it affect clarity.

 

[phished880]

Please feel free to correct me.

Torrified wheat is the wheat kernel that has been "puffed"
Flaked wheat is taking that "puffed" wheat and just pressing / flattening it.

Red wheat and white wheat will give you now discernible flavor difference, i think it is just when they are harvested ( ie winter or summer)

Short version of this........ They can all be used the same, wheat malt will usually be cheaper and must be mashed.

Hope that helped

 

[GuldTuborg]

Torrefied wheat is steamed and pressed, not torrefied and pressed. Red and white wheat are different types of wheat. Spring and winter wheats are different types yet (hence, red/white can be either of spring/winter variety). Each will be subtly different. I worry about this far more in bread baking than I do in brewing. The difference is mainly in the amount and type of proteins. I'd consider them effectively the same for brewing purposes. Other than that, the above post is right on target.

Use enough wheat, and your beer may have some protein haze for a time. It will go away, given enough age. How much will get you there? It depends upon a lot of factors. At the 5% level some people add to improve head retention in small beers, I wouldn't sweat it.

 

[sandchicken]

I have a quick question to add if possible. Which type of wheat would be considered "German Wheat Malt" for a hefeweizen? I always just see it called German Wheat but never see it called that for sale anywhere. I have been mostly purchasing from Adventures in Homebrewing and here is what they have available.

http://www.homebrewing.org/Grains-by-the-Pound_c_105.html

I tried contacting them directly but have not gotten a response.

 

[ArcaneXor]

I have a quick question to add if possible. Which type of wheat would be considered "German Wheat Malt" for a hefeweizen? I always just see it called German Wheat but never see it called that for sale anywhere. I have been mostly purchasing from Adventures in Homebrewing and here is what they have available.

http://www.homebrewing.org/Grains-by-the-Pound_c_105.html

I tried contacting them directly but have not gotten a response.

Weyermann Pale Wheat would be the obvious, widely available choice. I am sure other German maltsters like Durst or Best also have wheat malt available for homebrewers, but they don't seem to be as widely distributed.

 

[sandchicken]

Thanks for the help, I guess Adventures in Homebrewing just doesn't carry that variety. I might have to start looking somewhere else with a wider selection.

 

[Boleslaus]

I was wondering something similar a week or so ago. Yuri has a good post in this thread...

https://www.homebrewtalk.com/f12/flaked-wheat-wheat-malt-128680/