Brewing Beer with Wheat Flour

When it comes to , there are a plethora of ingredients that brewers can experiment with to create unique flavors and characteristics. One ingredient that is often overlooked in the United States but widely accepted in the United Kingdom is flour. you read that right – flour can be used in beer brewing!

Traditionally, brewers in the UK have used soft wheat flour, which has a lower protein content compared to other types of flour. This lower protein content is crucial to ensure that the flour does not interfere with the lautering process, which is the separation of the liquid wort from the grain during brewing.

But why would brewers even consider adding flour to their beer? Well, it turns out that flour can contribute to the overall body and mouthfeel of the beer, as well as enhance its head retention. Additionally, flour can add a subtle wheat flavor to the brew, which can be especially desirable in certain beer styles such as wheat beers or Belgian ales.

So, how exactly can one incorporate flour into their brewing process? Let's dive into a basic flour brew formula. To start, you'll need 40% of total bread flour as a ratio to your other ingredients. The next step is to add , which should be around 50% based on 100% of the flour used. A good rule of thumb is to add 10-20% more water than flour to ensure the right consistency.

Next up, comes into play. Aim for a yeast percentage of around 3.0%, in the form of cream, to ensure proper fermentation. It's worth noting that since flour is being added to the brew, less sugar will be needed as a yeast nutrient. Aim for a sugar percentage of around 1.0% to balance the flavors and provide enough nutrients for the yeast to thrive.

Now that you have the basic formula, it's time to get brewing! Mix the flour thoroughly with the crushed to ensure even distribution of the ingredients. This will help prevent any clumping or unevenness in the final product. Once everything is well-mixed, proceed with the brewing process as you would with any other beer recipe.

It's important to note that using flour in brewing may require some experimentation and adjustments to achieve the desired results. Different types of flour may yield different flavors and characteristics, so don't be afraid to try different variations to find your perfect recipe.

While the use of flour in beer brewing may be uncommon in the United States, it has been accepted and embraced by brewers in the United Kingdom. With its ability to contribute to body, mouthfeel, and flavor, flour can be a valuable addition to certain beer styles. So, if you're feeling adventurous and want to try something new, why not give flour beer a shot? Cheers to experimenting with unique brewing ingredients!

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How Do You Brew With Flour?

To brew with flour, you will need a few key ingredients and the right proportions. Here is a detailed step-by-step guide on how to brew with flour:

1. Start by determining the amount of flour you will need. Typically, flour should make up about 40% of the total bread flour used in the recipe.

2. Measure out the required amount of flour and place it in a mixing bowl or a brewing vessel.

3. Next, you will need to add water to the flour. A good rule of thumb is to use about 50% water based on the weight of the flour. However, you can add 10-20% more water than the weight of the flour for a more hydrated dough.

4. Pour the water into the bowl or vessel containing the flour and mix well until a smooth consistency is achieved. You can use a whisk or a wooden spoon for this step.

5. Once the flour and water are combined, it's time to add yeast. The yeast should be added in the form of cream, which means it should be hydrated with a small amount of lukewarm water before being added to the dough. The recommended amount of yeast is about 3.0% of the total flour weight.

6. After adding the yeast, mix it well into the dough to ensure proper distribution.

7. To enhance fermentation and provide nutrients for the yeast, you can add sugar to the dough. The sugar acts as a yeast nutrient and helps promote a healthy fermentation process. The recommended amount of sugar is about 1.0% of the total flour weight. However, since flour is already being added to the brew, you may need less sugar as a yeast nutrient.

8. Mix the sugar into the dough until it is fully incorporated.

9. Cover the bowl or vessel with a clean kitchen towel or plastic wrap to prevent any contamination. Place it in a warm and draft-free area to allow the dough to ferment.

10. Let the dough ferment for the recommended time, which can vary depending on the recipe and desired outcome. During fermentation, the yeast will consume the sugar and produce carbon dioxide, causing the dough to rise.

11. Once the fermentation process is complete, you can proceed with shaping and baking the dough according to your desired bread recipe.

By following these steps and using the specified proportions of flour, water, yeast, and sugar, you can successfully brew with flour and create delicious bread or other baked goods.


Flour beer is a unique and lesser-known brewing technique that has been traditionally accepted in the UK. While it may be relatively unheard of in the US, the use of wheat flour as an adjunct in brewing can offer some interesting flavors and characteristics to the final beer.

When using flour in brewing, it is important to use a soft wheat flour with lower protein content, such as cake flour. This helps to ensure that it does not interfere with the lautering process, allowing for a smooth and efficient separation of the liquid from the grain.

The formula for incorporating flour into the brewing process typically involves using 40% of total bread flour, mixed well with crushed malt. It is recommended to add 10-20% more water than flour to achieve the desired consistency. Yeast, in the form of cream, is added at a rate of 3.0%, and sugar is reduced to 1.0% since the flour acts as a yeast nutrient.

The use of flour in brewing offers an alternative source of fermentable sugars, resulting in a unique flavor profile in the finished beer. The simultaneous saccharification and fermentation process, using Saccharomyces cerevisiae and a low level of amyloglucosidase enzyme, allows for efficient ethanol production from raw wheat flour.

Flour beer presents an opportunity for brewers to experiment with different ingredients and techniques, resulting in beers with distinct flavors and characteristics. While it may not be widely known or practiced, it is a fascinating aspect of brewing that adds diversity to the world of beer.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.