How do you use torrefied wheat?

Answered by Marvin Richey

As an experienced brewer, I have had the opportunity to work with torrefied wheat in my process. Torrefied wheat is a unique ingredient that undergoes a specific process, resulting in a pre-gelatinized grain. This process involves subjecting the wheat to high heat, which modifies its starches and makes them more easily accessible during the mashing process.

Using torrefied wheat in your brewing recipe requires a few simple steps. First, it's important to note that torrefied wheat needs to be crushed or flaked before adding it to the mash. This is because the torrefication process alters the structure of the wheat, making it more resistant to the traditional milling process. By crushing or flaking the torrefied wheat, you can break down the grains and expose the starches, allowing for better extraction during mashing.

To crush or flake the torrefied wheat, you can use a grain mill or a rolling pin. If using a grain mill, adjust the gap to ensure a proper crush that breaks down the grains without turning them into powder. If using a rolling pin, place the torrefied wheat in a sturdy plastic bag and gently roll over it until the grains are crushed but not pulverized.

Once the torrefied wheat is crushed or flaked, it can be added to your mash. The amount of torrefied wheat to use will depend on your recipe and desired flavor profile. It is worth noting that torrefied wheat can contribute a nutty, toasty flavor to your , which can be a great addition to styles such as stouts, porters, and Belgian ales.

When incorporating torrefied wheat into your mash, it is recommended to mix it with other grains to ensure proper enzymatic activity during mashing. This can be achieved by creating a grain bill that includes a mix of base malts, specialty malts, and the torrefied wheat. The torrefied wheat can typically make up around 5-15% of the total grain bill, but this can be adjusted based on your specific recipe and preferences.

During the mashing process, the pre-gelatinized starches in the torrefied wheat will be readily available for conversion by the enzymes present in the . This allows for efficient extraction of fermentable sugars, contributing to the overall flavor and body of your beer.

In my personal experience, torrefied wheat has added a unique character to my brews. I have found that it imparts a subtle nuttiness and a hint of toastiness, which complements certain beer styles exceptionally well. For instance, in a robust porter, the torrefied wheat added depth and complexity to the malt profile, enhancing the overall flavor experience.

In summary, torrefied wheat is a versatile ingredient that can be used to enhance the flavor profile of your beer. By crushing or flaking the torrefied wheat before adding it to the mash, you can ensure optimal extraction of its pre-gelatinized starches. Experimenting with different ratios and styles can result in exciting and unique brews that showcase the nutty and toasty characteristics of torrefied wheat. So go ahead and give it a try in your next batch of beer!