Brewing requires quite a few factors to be perfect. Choosing the right wheat for the mix is of utmost importance. Torrified and flaked wheat both are quite similar in most parts. But there are a few key differences that set them apart.
So, which one should you go for when choosing torrified wheat vs flaked wheat?
In torrified wheat vs flaked wheat, torrified wheat is puffed while flaked wheat is rolled flat. Torrified wheat needs milling but flaked is good to go. Flaked wheat is used more in a mix and adds good taste & color to a beer. Torrified wheat beer is cloudier and deeper in taste.
Now that you have gotten the basic idea, let’s get to know more about it. We have explained both pros and cons in detail.
So let’s jump right in!
Brewing is a pretty interesting process. A lot of factors go into deciding how the flavor is going to be.
How many days it is fermented, how much yeast is used, what is the percentage of ingredients, everything matters a lot.
The most important ingredient in brewing is wheat. And there are numerous types of wheat to choose from. Each contributes its own uniqueness to the brew.
Torrified wheat and flaked wheat are two of many. But between them, which one is most suitable for you?
Let’s check out a comparison table to better understand their differences :
|Processing||Milled||Doesn’t require milling|
|Taste||Toasty||Cloudy and Deeper, Crispier|
|Percentage in Girst||10-20%||More than 50%|
|Usage In Beer||Belgian witbiers, Weizens||New England IPAs and Saisons, European whitebeers|
Well, this was a short overview. But we’re sure you want to know more.
We will talk about the differences and characteristics in detail in the next segments. So read along!
Now that we know the factors that mainly differentiate between the two, we can discuss a bit more.
Each factor contributes differently to the result. Such as appearance, procedure, etc. Also, both of them bring out different flavors and feels.
Let’s discuss in detail the main contributing factors.
Identifying By Appearance
To know at the first glance if it’s torrified or flaked wheat, one just needs to look at it.
They have significant dissimilarities in how they look. Torrified wheat is puffed while flaked wheat is flat.
Torrified wheat and flaked wheat both originated from wheat kernels. But the differences are made due to the way they are processed.
Processing Of The Wheat Kernel
Torrified and Flaked wheat both are unmalted and cooked.
But before adding into the mash, they need to be processed and that makes all the difference.
Flaked wheat is pressed under heated rollers. That makes them flat and flaked. You can use raw unmalted wheat as a flaked wheat substitute but it won’t be cooked.
On the other hand, torrified wheat kernels are blasted with heat. So they puff up like popcorn.
Also before adding to the mash, flaked wheat doesn’t require milling.
But torrified wheat has to be milled before putting into the mash.
Milling can seem to hassle some to you. But hey, that was in the past. We’ve gathered some finest milling machines for your convenience. You can check these out.
What Taste Does It Add?
Taste is a pretty big factor when choosing wheat in a brew. Overusing or messing up the percentage could badly screw up your beer.
Torrified and Flaked wheat both have different and significantly different tastes that they add.
Torrified wheat brewing generally adds a very slight toasted flavor to your brew. It is supposed to be added at a small percentage to your mix.
But adding too much torrified wheat may give it a gawky flavor. So the percentage should be maintained carefully.
Flaked wheat adds a strong grain flavor to your beer. As well as giving the color of pale straw to your beer.
Flaked wheat beer gives a crispier mouthfeel with respect to other wheat and adds a deeper flavor. It adds cloudiness to the beer which many people love.
You might be thinking about choosing flaked wheat based on the taste it adds. It’s quite confusing to choose the ideal flaked wheat. You can choose the KAMUT Khorasan Wheat Flakes in this regard.
Percentage In The Grist
You do not use the same percentage of materials in every brew you make. Each combination of percentages yields a different flavor and feel.
Different amounts of wheat result in different usage of other ingredients as well. Such as the amount of yeast used in mead will differentiate from the total quantity.
For torrified wheat, it is advised to use around 10-20 percent only. Many recipes suggest adding only 5 percent torrified wheat in the mash. Because using too much torrified wheat may end up giving the beer a gawky taste.
On the other hand, flaked wheat takes up the majority of the brew mix. Generally, flaked wheat is used more than 50 percent in a mix.
Some recipes advise for the mash to be 80 percent flaked wheat.
Usage in Beers
All the differences in these kinds of wheat mean they make very different beers as well. And these beers are famous in certain parts.
Belgian witbiers and weizens have a significant amount of torrified wheat in them. Their recipes suggest around 40 percent of the mash to be torrified wheat.
Flaked wheat malt is mostly suited for European white beers. Also, it is used widely in New England IPAs and Saisons.
Both torrified wheat and flaked wheat have their own set of advantages and disadvantages that make them suitable for brewing.
Their differences set them apart even though they are both made from wheat kernels.
Both are unmalted and pregelatinized but they result in different styles of beers.
But if you are trying to choose between one then you have to consider the factors.
With torrified wheat, you need to get it milled. This is another extra work. But with flaked wheat, you don’t need to do that.
Also torrified wheat has to be used in a small percentage boundary. And overusing it might make it taste weird. Which is a concern.
But flaked wheat can be used in high amounts and there isn’t much room to mess it up.
Both torrified and flaked wheat helps with head retention. But torrified wheat is mostly added for head retention. It does not contribute to the flavor much.
On the other hand, flaked wheat also helps in head retention. But the flavor that flaked wheat adds is very significant.
So when choosing between the two, I think it is unnecessary to use torrified wheat when the advantages that torrified wheat gives are also found in flaked wheat. Basically flaked wheat can be used as a torrified wheat substitute but better.
And torrified wheat saves the milling process, and also adds a better color, and taste.
It is also easy to store flaked wheat as it is flat and compact.
So you can go for flaked wheat with nothing holding you behind!
It’s time to clear some more confusions that persist among most brewers. Let’s see.
Is Torrified Wheat Pregelatinized?
Yes, torrified wheat is pregelatinized. It is a pregelatinized and unmalted form of wheat. It is used as an adjunct or grain in a mash to provide head retention.
Is Starch Necessary for Brewing?
Yes, starch is one of the main ingredients for brewing. Starch is the main material which fermentable sugars are derived from. But yeasts can not break down big molecules of starch. So starch has to be broken down into smaller carbohydrates to be broken down further and fermented by yeast.
Is Sunlight Bad for Beer?
Yes, Sunlight is bad for beer. Sunlight oxidizes beer and gives it a bad or skunky taste. That’s why beers that are packaged in clear bottles have a reputation for going bad.
Hopefully, now you can decide which one to choose between torrified beer vs flaked beer.
Both of them have unique tastes, appearances, and effects on the process. Make sure to choose the one that suits your work style best.