When it coes to brewing beer, choosing the right ingredients is crucial to achieving the desired flavor, aroma, and mouthfeel. One such ingredient that has gained popularity in recent years is flaked wheat. In this article, we will explore the characteristics of flaked wheat, its uses in brewing, and how to incorporate it into your recipes.
What is Flaked Wheat?
Flaked wheat, also known as rolled wheat, is a type of unmalted wheat that has been processed by steaming and flattening into thin flakes. Unlike malted wheat, which has undergone the process of malting, flaked wheat does not contain enzymes that can convert starches into sugars. This makes it a useful ingredient for adding body and texture to beer without contributing to the beer's fermentable sugars.
Characteristics of Flaked Wheat
Flaked wheat has a number of unique characteristics that make it a popular choice for certain beer styles. Firstly, it has a high protein content, which contributes to a fuller mouthfeel and improved head retention. Secondly, it has a low color and flavor profile, making it ideal for use in beers where the wheat character should be subtle. flaked wheat can help to increase the haze in certain beer styles, such as New England IPAs and saisons.
Uses of Flaked Wheat in Brewing
Flaked wheat is a versatile ingredient that can be used in a variety of beer styles. In particular, it is commonly used in European wheat beers such as hefeweizens and witbiers, where it adds to the signature hazy appearance and helps to create a smooth, creamy mouthfeel. Flaked wheat can also be used in New England IPAs to create the characteristic hazy appearance and to add body to the beer. Additionally, it can be used in saisons to create a dry, crisp finish.
Incorporating Flaked Wheat into Your Recipes
When incorporating flaked wheat into your recipes, it is important to consider its unique characteristics. Firstly, it should be mashed separately from other grains to ensure that it is properly gelatinized and will contribute to the desired mouthfeel. Secondly, it should be used in moderation to avoid overloading the beer with protein. A good rule of thumb is to use no more than 10-15% flaked wheat in a recipe.
To incorporate flaked wheat into your recipes, simply add it to your mash tun along with your other grains and mash as usual. Alternatively, you can perform a cereal mash by boiling the flaked wheat in water for 15-20 minutes before adding it to the main mash.
Flaked wheat is a versatile and useful ingredient for brewing beer. Its unique characteristics make it ideal for certain beer styles, and it can be incorporated into recipes with careful consideration. Whether you are brewing a hefeweizen, a New England IPA, or a saison, consider adding flaked wheat to your recipe to enhance the mouthfeel, appearance, and overall flavor of your beer.
What Is Flaked Wheat Used For?
Flaked Wheat is commonly used in brewing to add a crisp mouthfeel to beer, particularly in European wheat beer styles. It is also popular for use in New England IPAs and saisons, as well as any beer styles that require some level of haze. Flaked Wheat can be used as a substitute for Wheat Malt, but it is important to note that it will have a different impact on the final beer. In addition to its brewing applications, Flaked Wheat can also be used in baking to add texture and nutrition to breads and other baked goods.
What Is The Difference Between Flaked Wheat And Wheat Malt?
Flaked wheat and wheat malt are two different products used in brewing. Flaked wheat is raw wheat that has been flattened, while wheat malt is wheat that has gone trough the malting process. During malting, the wheat is soaked in water and allowed to germinate, which activates enzymes that break down the starches in the wheat into simple sugars. The wheat is then dried and roasted, which stops the germination process and creates the malted wheat that is used in brewing.
The key difference between flaked wheat and wheat malt is that wheat malt has already gone through the malting process, which means that the starches in the wheat have been converted into sugars. This makes it easier for the yeast to ferment the sugars and produce alcohol. Flaked wheat, on the other hand, has not gone through the malting process, which means that the starches are still intact and need to be converted before the yeast can ferment them.
In terms of flavor, flaked wheat tends to be milder and less sweet than wheat malt, which has a distinct malty flavor. Flaked wheat is often used to add body and improve head retention in beers, while wheat malt is used to add flavor and sweetness.
The main difference between flaked wheat and wheat malt is the malting process. Wheat malt has gone through the malting process, while flaked wheat has not. This affects the flavor and fermentability of the grain, and determines how it is used in brewing.
How Do You Make Flaked Wheat?
To make flaked wheat, you can start by soaking the wheat berries in water for about 12 hours. Once they have soaked, drain the water and spread the wheat berries onto a baking sheet. Place the baking sheet in the oven and bake at 375°F for about 15 minutes or until the wheat berries are lightly toasted.
After toasting, remove the wheat berries from the oven and allow them to cool to room temperature. Once cooled, place the wheat berries into a food processor or blender and pulse until the grains are broken down into small flakes.
Next, spread the wheat flakes onto a baking sheet and bake at 300°F for about 10 minutes, or until the flakes are fully dried and crispy. Allow the flakes to cool completely before storing them in an airtight container.
Alternatively, you can buy pre-made flaked wheat from health food stores or online retailers. However, making your own flaked wheat alows you to control the texture and freshness of the flakes.
Conclusion
Flaked wheat is a versatile ingredient that can be used in a variety of beer styles, from European wheat beers to New England IPAs and saisons. Its unique properties give a crisper mouthfeel and contribute to the haze in certain beer styles. It is important to note that flaked wheat is raw wheat and has not been malted, which affects its conversion of starches to sugars. Nevertheless, flaked wheat remains a popular ingredient in brewing and can enhance the overall flavor and texture of a beer. So, whther you're a seasoned brewer or just starting out, consider adding flaked wheat to your next recipe for a delicious and unique brew.
