Unmalted Wheat

[Westco]

So I have been doing some recipes that call for UN malted wheat and I had a question about what type of wheat you use. I hear of people using white wheat whatever that is. I have plenty of organic wheat at my place but I am not sure if its the right kind to use, it has a redish color to it.

If I can use that wheat are you suppose to mill the wheat? Will this wheat impart any crazy colors because of its color?

Westco

[thatguy314]

People often say white wheat to refer to american white wheat malt as well as unmalted wheat, so be careful.

Wheat comes in white and red varieties. I've read in a couple places, including (if I remember correctly) Mr Wizard in BYO, that there I'd debatable flavor difference between white and red wheat. That said, red wheat has a harder kernel and slightly lower soluble extract. The kernel makes red somewhat easier to lauter pound for pound, but you need more of it, so I think that help may be negligable.
it will be darker but I think its not a huge difference. Check the beersmith website for color and extract by pound info.

If the wheat is unmalted, the starches must be gelatinized before you can convert the enzymes in it. If you have just regular wheat, you will need to do a cereal mash, which is basically a decoction with a small portion of base malt and the wheat. I think its easier to get flaked, or torrified wheat, wheat by rolling or torrification, have pregelatinized the starch. If using a high percentage of either (esp. Flaked), I would be sure to add some rice hulls to aid in lautering as wheat has no husk and can gum up your mash.

I'm doing this on the subway on my blackberry, so I hope I answered your questions but not always so easy to check.

[brewinhard]

Unmalted wheat can be wheat berries (very hard, unprocessed, not gelatinized, etc) and also flaked wheat (pre-gelatinized). Depending on what style of beer you are making, most often one would probably use flaked wheat (esp. for lambics, witbier). The flaked wheat provides a bit more of a sharp wheat flavor which comes through in the finished product. With that being said, I'm not sure there would be a huge difference between between using malted wheat and unmalted wheat in the flavor.

[thatguy314]

There is also torrified (puffed) wheat which has pregelatinized starch.

With that being said, I'm not sure there would be a huge difference between between using malted wheat and unmalted wheat in the flavor.

I haven't done a side by side, but in the witbier jamil show, doc said unmalted wheat has a much more intense flavor, and you'd need significantly more malted wheat to get the same flavor.

[brewinhard]

Keep in mind that Doc said that. I do not have my PhD and probably have lesser of a palate than such a refined man as himself!