I did a brewery visit to the Black Sheep Brewery this summer and noted that they said that they used 10% torrified wheat (TW) in their grain bill for some ales to give better head retention. My LHBS closed down recently and were selling stuff off cheap so I bought some TW to try for the same effect especially on the lighter beers I am doing. Trouble is I don't know how to use it properly since I only do kits, so there will be no grain mashing involved especially since the only malt grain I have is crystal malt (no diastase in that for sure) and I really don't want to buy any more grain at this stage.
So how do I get the best out of the TW?
First I thought I would use about 150g per 23 litre brew.
Then I thought perhaps steep the TW in water for 30 minutes say at 65*C, then wash through and simmer the liquor for say 15 minutes before adding to the brew. But do I need malt with diastase to get the best out of the TW? In a previous life I mashed grain in conjunction with good old EDME DMS (Diastatic Malt Syrup); so if I need malt will kit liquid malt be the same, and if so how much should I use?
All suggestions gratefully received :thumb:.
So how do I get the best out of the TW?
First I thought I would use about 150g per 23 litre brew.
Then I thought perhaps steep the TW in water for 30 minutes say at 65*C, then wash through and simmer the liquor for say 15 minutes before adding to the brew. But do I need malt with diastase to get the best out of the TW? In a previous life I mashed grain in conjunction with good old EDME DMS (Diastatic Malt Syrup); so if I need malt will kit liquid malt be the same, and if so how much should I use?
All suggestions gratefully received :thumb:.
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