What's the difference between Malted Wheat & Torrified Wheat

brewtim · Nov 3, 2013

I read torrified wheat getting a bad press on this forum, descriptions like 'Devils Toenails' and 'Tastes like cardboard' spring to mind, but why ?

Is it not just wheat, what is the torrified part and why not just use wheat malt ?

:wha:

LeithR · Nov 3, 2013

Malted wheat is just that, its been malted using the same process as Barley undergoes so the grains contain sugars. Torrefied wheat has undergone a different process to take all the tars and H2 out of the grain so that all is left is what is known as a bio coal, Torrefied wheat is treated at a much higher temperature (between 200 - 320*C) than malted wheat which is dried at around 55*C.

brewtim · Nov 3, 2013

LeithR said:
Malted wheat is just that, its been malted using the same process as Barley undergoes so the grains contain sugars. Torrefied wheat has undergone a different process to take all the tars and H2 out of the grain so that all is left is what is known as a bio coal, Torrefied wheat is treated at a much higher temperature (between 200 - 320*C) than malted wheat which is dried at around 55*C.

So would that mean that torrified has no or little diastatic power? Is what we are really looking at is an aid to head retention only in torrified vs an aid to head retention, plus some diastatic power and some wheat malt flavour from malted wheat?

graysalchemy · Nov 3, 2013

It has non what so ever and tastes like shreddies.

Devils toenails :evil:

LeithR · Nov 3, 2013

Use a little malted wheat for head retention is what I would suggest.

dennisking · Nov 3, 2013

graysalchemy said:
It has non what so ever and tastes like shreddies.

I used to love Shreddies, not had them for years. :hmm:

Bribie · Nov 3, 2013

I'd be terrified as well if I'd been treated like that :lol:

Popular with Mash Tun brewers to prevent stuck mashes (rice hulls are similar) and to add some head and lacing. I do full volume BIAB so don't get stuck mashes, but have used TW in the past for a bit of extra head, in stouts.

Titus A Duxass · Nov 4, 2013

I'm glad this subject has come up.

I want to do the Black Sheep Best Bitter from Wheeler's book but I cannot get torrified wheat within Germany.

Getting it sent from the UK to me is a bit pricy .

In Wheeler's recipes is torrified wheat used just for head retention? At around 10% of the grain bill it seems quite a large.

Can I simply substitute something like CaraFoam ca. 3 - 5 EBC which adds body and head retention without substantially altering flavour. Further research led me to these details - It is a dextrin malt and has no diastatic power. Since the primary complex sugar you get from dextrin malts (malto dextrin) is not fermentable, steeping does the job.

graysalchemy · Nov 4, 2013

I would have said so or if you can get wheat malt then use that. :thumb:

Titus A Duxass · Nov 4, 2013

:thumb:

morethanworts · Nov 4, 2013

Bribie said:
Popular with Mash Tun brewers to prevent stuck mashes (rice hulls are similar)

My TW came crushed, from Malt Miller Rob. Not sure if it still has that benefit in the mash if it's crushed (?)

Dr Mike · Nov 4, 2013

LeithR said:
Torrefied wheat has undergone a different process to take all the tars and H2 out of the grain so that all is left is what is known as a bio coal

:wha: I thought torrified was just another word for 'popped' or 'puffed' (as in popcorn or puffed wheat).

pittsy · Nov 4, 2013

Titus A Duxass said:
I'm glad this subject has come up.

I want to do the Black Sheep Best Bitter from Wheeler's book but I cannot get torrified wheat within Germany.

Getting it sent from the UK to me is a bit pricy .

In Wheeler's recipes is torrified wheat used just for head retention? At around 10% of the grain bill it seems quite a large.

Can I simply substitute something like CaraFoam ca. 3 - 5 EBC which adds body and head retention without substantially altering flavour. Further research led me to these details - It is a dextrin malt and has no diastatic power. Since the primary complex sugar you get from dextrin malts (malto dextrin) is not fermentable, steeping does the job.

Try flaked wheat instead of torri , smooth and creamy , make sure it's gelatinised though for ease of use .

What's the difference between Malted Wheat & Torrified Wheat

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