Creamy head!!!

[Kinleycat]

Many of the beers I'm looking at brewing don't have torrified wheat in them but from what I've read its a requirement for a good head.
If I was to replace some of the other malt(s) with this, how much would I use for a 23l batch, I'm guessing at around 100-150g??? :wha:
Alternatively are there alternatives to TW that will do a similar job?

 

[BarnsleyBrewer]

Crushed wheat malt is an option without the overpowering taste that TW can sometimes leave..

BB

 

[joe1002]

I would use wheat malt or flaked oats for head. Use wheat malt at around 5% or your total grain bill. :thumb:

 

[Kinleycat]

Crushed wheat malt is an option without the overpowering taste that TW can sometimes leave..

BB

Cheers BB, does the TW give an unpleasant flavour and would you use the crushed wheat malt in a similarly small ratio?

 

[Kinleycat]

I would use wheat malt or flaked oats for head. Use wheat malt at around 5% or your total grain bill. :thumb:

Are flaked oats just porridge oats?
5% would be around 250g I think.

 

[joe1002]

I would use wheat malt or flaked oats for head. Use wheat malt at around 5% or your total grain bill. :thumb:

Are flaked oats just porridge oats?
5% would be around 250g I think.

Yep, I used them for the first time I'm my stout. You have to do a glucan rest with them. Stick with wheat malt until you get a few brews under your belt.

Yeah sounds about right, obviously dependant on the grain bill.

 

[BarnsleyBrewer]

Crushed wheat malt is an option without the overpowering taste that TW can sometimes leave..

BB

Cheers BB, does the TW give an unpleasant flavour and would you use the crushed wheat malt in a similarly small ratio?

I once did a brew with around 10% TW hoping to get a maltiness like Black Sheep and it wasn't to my taste..

Also can make chill haze worse in light beers!

BB

 

[Kinleycat]

Thanks chaps! :thumb:

 

[jkp]

I've read many times that flaked wheat or barley are good for head retention(I assume also good for creaminess too), also toasted oats in stouts/porters. The light crystal malts, carapils, carafoam are also said to aid a good head and lacing.

Do some searching on here for head retention and you'll find quite a few discussions and details of how to use them.

 

[Rolfster]

Have you seen this?

viewtopic.php?f=10&t=48965

 

[Kinleycat]

Have you seen this?

viewtopic.php?f=10&t=48965

Interesting thread, thanks Rolfster. :thumb:

 

[Kinleycat]

I've read many times that flaked wheat or barley are good for head retention(I assume also good for creaminess too), also toasted oats in stouts/porters. The light crystal malts, carapils, carafoam are also said to aid a good head and lacing.

Do some searching on here for head retention and you'll find quite a few discussions and details of how to use them.

The recipe I have been looking at has a small amount of carapils, which having read a bit about it does mention it's head retaining qualities.
I still think I'll bang in 100g of TW as it's less than 2.5% of the overall grain bill.

 

[graysalchemy]

Horrified wheat is food of the devil, so unless you like the taste of wheatabix or shreddies in you beer give it a miss. Wheat malt is far better.

 

[Kinleycat]

Would under 2.5% of the grain bill in TW have much of an impact on taste GA?
I suppose the small amount could equally be argued, what's the point bothering with it at all.

 

[graysalchemy]

Probably not and probably not :grin: :grin:

Just get some wheat malt and give the poor little birds something to eat.

 

[morethanworts]

My last brew had 200g torrefied and 100g wheat malt. I'm phasing out the torrefied, but don't really know why! All three brews with it have tasted just how I want, but always looking for improvements...

 

[robsan77]

I used to use flaked barley and had good results. Ive recently been using a wheat malt and I feel like I get better results. Good lacing and no extra flavours.