Favorite form of wheat

[sheikyerbouti]

So I've been brewing a lot with wheat lately, and I friggin hate grinding it. Are all types of wheat interchangeable, for instance, can I sub whole wheat with torrified/flaked, etc?

[Conroe]

I've been crushing hard red wheat and adding it to the mash. It's just not gelatinized like the others. It seems to gelatinize at mash temps. I used it as 40% of the gist once without starch haze. It doesn't taste much like malted wheat. I think I get 27-30 PPG out of it.

[sheikyerbouti]

Is torrified wheat pretty much the same flavor wise as malted wheat?

[heliboy]

As far as I know, torrified should be used as an adjunct. From homebrew heaven, "the torrified kernels will give a higher yield and a more trouble-free brew than a conventional raw wheat. Increased foam and longer head retention." Expect that you will use in small quantities.

Flaked wheat is used to add a "raw" wheat taste to wit beers, weiss; Adds some cloudiness as well. You can get the same effect cheaper by using raw wheat.

I think you want to continue to use only MALTED WHEAT for your beers. It sounds like you need to just expect that the harder kernals will take more elbow grease to crush. I'm there with you brother, I hate to crush the Sh...t too. I've gone to cans of wheat cause I thinks it's easier and I can't make hefeweisens nearly as good as I can buy in the store locally.

If you are asking about whole wheat that's raw, it can't be used interchangeable to expect the same results from torried wheat. It won't produce any sugars for the yeast to eat just proteins for head retention if I understand this correctly.

[tavish2]

As far as I know, torrified should be used as an adjunct. From homebrew heaven, "the torrified kernels will give a higher yield and a more trouble-free brew than a conventional raw wheat. Increased foam and longer head retention." Expect that you will use in small quantities.

Flaked wheat is used to add a "raw" wheat taste to wit beers, weiss; Adds some cloudiness as well. You can get the same effect cheaper by using raw wheat.

I think you want to continue to use only MALTED WHEAT for your beers. It sounds like you need to just expect that the harder kernals will take more elbow grease to crush. I'm there with you brother, I hate to crush the Sh...t too. I've gone to cans of wheat cause I thinks it's easier and I can't make hefeweisens nearly as good as I can buy in the store locally.

If you are asking about whole wheat that's raw, it can't be used interchangeable to expect the same results from torried wheat. It won't produce any sugars for the yeast to eat just proteins for head retention if I understand this correctly.

Uh, thats one of my local homebrew stores. Dont take their word on anything dude. If you want to learn about a malt or grain, go to the supplier's site to learn there.

[sheikyerbouti]

Thanks Hellboy...exactly what I wanted to know. Guess I have to stick with those little suckers and beat the shit out of em.