Flaked Wheat vs. Wheat Malt
Posted: Tue Nov 28, 2006 9:07 pm
by Thirsty Mallard
So a recipe calls for wheat... which one is it, flaked or malt?
In my recent APA, the recipe called for 1 Lb. of wheat, I assume for head retention purposes. Which one should I be using?
Posted: Tue Nov 28, 2006 9:42 pm
by bub
APA would almost definatly be malt
BUB
Posted: Tue Nov 28, 2006 11:28 pm
by Homegrown Hops
I agree with bub, malt wheat would provide head retention in an APA. I f it were a Wit you would surely use flaked wheat I have tried using some malted wheat in lieu of carapils for head retention and body. I have not been able to remember to evalutate these during tastings.
HH
Posted: Wed Nov 29, 2006 4:59 pm
by Thirsty Mallard
So which one would be appropriate for a heffe? Flaked or malted?
Posted: Wed Nov 29, 2006 6:29 pm
by bub
Malt for hefe as well.
Only style for flaked that I can think of now is Wit
BUB
Posted: Wed Dec 27, 2006 2:20 pm
by GooberMcNutly
If I use flaked wheat (which I have a bunch of) for head retention, will I have a clarity issue? I read about 1/4-1/2 lb of wheat in a 5 gal batch for pumping up the head (that sounds lunchish for sure), would I use a similar amount of flaked wheat?