When it comes to brewing beer, there are various types of grains that can be used to create different flavors and textures in the final product. Two commonly used types of wheat in brewing are unmalted wheat and flaked wheat. While they may sound similar, they are not the same.
Unmalted wheat refers to wheat grains that have not undergone the malting process. Malting is a process in which grains are soaked in water, allowed to germinate, and then dried using hot air. This process activates enzymes in the grains, which convert starches into fermentable sugars. Unmalted wheat retains its natural starch content and does not have these enzymes activated.
On the other hand, flaked wheat is wheat that has been processed by steaming and rolling the grains. This process, known as flaking, gelatinizes the starches in the wheat, making them readily available for the yeast to convert into sugars during fermentation. Flaked wheat is often used to add body and improve head retention in beers.
So, while both unmalted wheat and flaked wheat are made from the same base ingredient, they undergo different processes that result in different characteristics. Unmalted wheat retains its natural starches, while flaked wheat has its starches gelatinized through the flaking process.
In terms of brewing, the use of unmalted wheat versus flaked wheat can have different effects on the final beer. Unmalted wheat can contribute a certain level of haze and cloudiness to the beer, as the starches are not fully converted into sugars. It can also add a slightly grainy flavor and a chewy mouthfeel. Flaked wheat, on the other hand, tends to contribute a smoother mouthfeel and can enhance the overall body and head retention of the beer.
In my personal brewing experience, I have used both unmalted wheat and flaked wheat in different beer recipes. When brewing a traditional Belgian Witbier, I opted for unmalted wheat to achieve the desired haze and grainy character. The result was a refreshing and slightly spicy beer with a slight cloudiness. On the other hand, when brewing an American wheat beer, I used flaked wheat to enhance the body and head retention, resulting in a smoother and fuller mouthfeel.
To summarize, unmalted wheat and flaked wheat are not the same. Unmalted wheat retains its natural starches, while flaked wheat has its starches gelatinized through the flaking process. They can be used in brewing to achieve different characteristics in the final beer, such as haze, flavor, mouthfeel, and head retention. The choice between unmalted wheat and flaked wheat depends on the desired outcome and style of beer being brewed.