Malt Type: Wheat Malt
Grain Origin: North America
Wort Color: 1.5 °Lovibond
Protein: 11% max.
Moisture: 8.5% max.
Extract (dry): 76.0 % min.
Diastatic Power: 0
Usage: 40% max.
CHARACTERISTICS / APPLICATIONS
Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein.
Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers.
Advantages over raw wheat include normal conversion time and higher yield.
Mill medium coarse.
Add to the mash along with the malt.
Mash as usual
To increase lautering time, include a small amount of rice hulls.
Can be used up to 40% of the total grist bill.