Torrified wheat and barley,

[Mehmet Dardeniz]

Hi all, I'm new in forum and homebrewing (1 year).

I'm looking to understant torrified barley, flaked barley difference and how to make it.

For torrifed barley, I boiled barley with 1.5 times water, all water absorbed by barleys and after than I baked in bakery almost 200C. It has a little brown colour. Is it ok?

Torrified wheat; in my country there is a wheat which is gelatinised for cook. it's very cheap (1kg-1pound) and I used it as torrified wheat in my brew (Theakston's Old Peculier clone). Result is very good. But I have to test and compare it with torrifed one. (Bulgur (TR): boiled and dried, pounded wheat) .

I want to hear your opinions :)

 

[Slid]

Not sure there is going to be a huge difference from the exact type of un-malted adjuncts added to a brew. I guess there will be difference between un-malted barley and un-malted wheat, but these adjuncts are more about protein retention in the finished beer and hence foam retention in the final glass.

As regards OP - I made a clone recipe twice, once with wheat malt and once without. Very pleased by both outcomes! I also made a clone recipe of a very similar beer - Black Sheep Riggwelter, using a lot of wheat malt (600g in 25L) and that was also very good.

So, to answer your questions - a slightly browned barley is not a big issue for the beer styles we are discussing, and I really doubt there is any real difference, from a HB perspective, between torrified wheat and the local gelatinised version.

 

[Zephyr259]

As Slid says, probably not a big difference for most brews, with a large amount of unmalted wheat, like in a Belgian Wit, you'll see a difference but they're almost 50:50 with pilsner malt.

Why did you boil the barley? Flaked and torrified grains have been pre-gelatinised like you mentioned so you can through them straight in the mash, don't even need to grind them any further.

I'm slightly confused by this sentence "I'm looking to understand torrified barley, flaked barley difference and how to make it." torrified has been (steam?) cooked until it pops, popcorn is essentially torrified maize, flaked has been steam cooked and passed through rollers. Flaked barley looks like large porridge oats to me but the torrified barley I've been using from Geterbrewed still has a husk and looks like it's been squashed slightly by very textured rollers, they're much thicker than flaked and have a "crosshatched" imprint on the husk.

If you had raw barley or wheat then you'd have to cook it first to gelatinise the starch but that's a lot of hassle when there's the flaked stuff available.

Does this help?

 

[An Ankoù]

What country are you writing from? It would be much easier to order these adjuncts ready-made when you make your next malt order.

 

[Mehmet Dardeniz]

Sorry, not from AU, from Turkey. It may be difficult to buy. I don't know. I give Migros (market) link for look only https://www.migros.com.tr/torku-iri-pilavlik-bulgur-1-kg-p-1067cb

( I've still thought about Zephyr259 post :)

 

[Mehmet Dardeniz]

My profile picture is boiled and baked barley (I couldn't upload pic :) ).

 

[Zephyr259]

Ah, sorry I misunderstood originally. You can't buy torrified barley so you cooked your own and then dried it. Should give a very nice flavour to a beer. Here's an article about cereal mashes which lets you prepare raw un-gelatinished grains for the mash. Hope it helps, I figure you're boiled and baked barley should do similar.