Flaked Wheat is a versatile ingredient that is commonly used by breweries in the UK. It is typically added to the grist, which is the mixture of malted grains used in brewing, at a proportion of around 5% to 10%. The primary purposes of using Flaked Wheat are to enhance head retention and to supplement wort nitrogen.
Head retention refers to the foam that forms on top of a beer when it is poured into a glass. It is an important characteristic of beer as it contributes to the overall appearance and mouthfeel. Flaked Wheat contains proteins that help to create a more stable and longer-lasting foam on the beer. This is particularly desirable in certain beer styles, such as wheat beers, where a thick and creamy head is desired. By incorporating Flaked Wheat into the grist, brewers can improve the head retention qualities of their beers.
In addition to its impact on head retention, Flaked Wheat also serves as a source of nitrogen in the brewing process. Nitrogen is an essential nutrient for yeast, which is responsible for fermenting the sugars in the wort and converting them into alcohol and carbon dioxide. By adding Flaked Wheat to the grist, brewers can provide an additional source of nitrogen for the yeast, ensuring a healthy and vigorous fermentation. This can be particularly beneficial in situations where the wort may be lacking in nitrogen, such as when using a high proportion of adjuncts or when brewing lighter-bodied beers.
Flaked Wheat also contributes to the mouthfeel of the finished beer. Compared to Wheat Malt, which is another common grain used in brewing wheat beers, Flaked Wheat imparts a crisper mouthfeel. This can be attributed to the way in which the wheat is processed. Flaked Wheat is made by subjecting the raw wheat kernels to a process called flaking, which involves steam and pressure. This process gelatinizes the starches in the wheat, resulting in a smoother and more easily fermentable grain. The use of Flaked Wheat can therefore lead to a lighter and crisper mouthfeel in beers, which is often desired in certain European wheat beer styles.
Flaked Wheat is a valuable ingredient in the brewing process, offering both practical and sensory benefits to the finished beer. Its ability to improve head retention, provide nitrogen for fermentation, and enhance mouthfeel make it a popular choice for brewers, particularly in the production of wheat beers. The versatility of Flaked Wheat allows for experimentation and creativity in beer recipes, offering brewers the opportunity to tailor the characteristics of their brews to their desired specifications.
Personal experience: As a brewer, I have used Flaked Wheat in several of my beer recipes, particularly when brewing wheat beers. I have found that it does indeed contribute to improved head retention, resulting in a more visually appealing beer. The addition of Flaked Wheat also helps to create a smoother and crisper mouthfeel, which can be quite refreshing in certain beer styles. I have also noticed that the use of Flaked Wheat can aid in fermentation, providing a boost of nitrogen for the yeast and ensuring a healthy fermentation process. I have found Flaked Wheat to be a valuable ingredient in my brewing endeavors, adding complexity and enhancing the overall quality of my beers.