Unmalted wheat

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Unmalted wheat

Postby CraftyTim » Fri Feb 27, 2015 17:17

Why would you use it, what does it do, which styles would you use it in?

I'd rather have a bottle in front of me, than a frontal lobotomy :D
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Re: Unmalted wheat

Postby rpt » Fri Feb 27, 2015 17:49

You can use torrefied wheat to aid head retention. I think flaked wheat will have a similar effect as will flaked barley and malted wheat.

Some people on this forum love the taste of torrefied wheat.

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Re: Unmalted wheat

Postby StevieDS » Fri Feb 27, 2015 21:35

I was just asking about unmalted wheat, I need some for a lambic which uses it as 40% of the grain bill.
Yeah GraysAlchemy is the man for torrified wheat, can't get enough of it :D

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Re: Unmalted wheat

Postby graysalchemy » Sat Feb 28, 2015 01:17

Horrified wheat devils toenail clippings.

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Re: Unmalted wheat

Postby GrowlingDog » Sat Feb 28, 2015 01:26

graysalchemy wrote:Horrified wheat devils toenail clippings.

I thought it was

Terrified welsh dragons toenail clippings.
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Re: Unmalted wheat

Postby jkp » Sat Feb 28, 2015 01:30

Made an American Wheat not so long ago which used a large amount of unmalted flaked wheat.

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Re: Unmalted wheat

Postby pittsy » Sat Feb 28, 2015 09:31

Imo forget the unmalted wheat , apart from a little more cloudy there isn't much in it if it was me I'd use flaked wheat and pale wheat instead .Flaked wheat has a lovely taste , nice and smooth unlike the toe nail clippings of tori wheat .
I have used all 4 wheats and wouldn't use tori and can't see the need to use unmalted . For me German beers require pale wheat malt and Belgian a mix of pale and flaked wheat do the job nicely .
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Re: Unmalted wheat

Postby CraftyTim » Sat Feb 28, 2015 10:38

Thanks for the replies, I have read the thread about flaked vs terrified, I was hoping to get some understanding of unmalted, possibly some chemistry behind it, where it's used traditionally and why and what levels in the grist?

Pittsy - on the subject of flaked, how much do you use in your Belgians?

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Re: Unmalted wheat

Postby pittsy » Sat Feb 28, 2015 13:38

Hi depends but often 50% pilsner 30% flaked wheat and 20% pale wheat or around 3 parts flaked 2 parts pale wheat of the required wheat bill .
whatever you feel like , for me I love the wheat heavy drinks .
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Re: Unmalted wheat

Postby Scott-Westy » Fri Apr 17, 2015 12:42

I have a recipe I'm brewing up which has torrified in. I dont have any handy. Can I sub with pale wheat malt, or even carapils (the torri is supposed to included for head retention)?

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Re: Unmalted wheat

Postby graysalchemy » Fri Apr 17, 2015 17:03

Pale wheat Malt should be fine, I would go as far as saying a blessing.

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Re: Unmalted wheat

Postby robwalker » Fri Apr 17, 2015 17:05

isn't it meant to give a more raw wheat taste? or am i making stoff up?
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Re: Unmalted wheat

Postby graysalchemy » Fri Apr 17, 2015 17:07

I would say ig did, not something I am
keen on.

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Re: Unmalted wheat

Postby pittsy » Fri Apr 17, 2015 18:03

graysalchemy wrote:I would say ig did, not something I am
keen on.

Even I'm not keen on tori wheat and I do like those wheaty ales . I too would be happy with pale wheat . :D
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