BR TORRIFIED WHEAT

Briess Torrified Wheat.

TORRIFIED WHEAT. TOASTY, BISCUITY, BRAN FLAKES, SOURDOUGH & TANGY

The 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. They 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. To decrease lautering time, include a small amount of rice hulls.

Profile: Toasty, biscuity, bran flakes, sourdough, tangy.

SPECIFICATIONS

Colour (EBC): 2.5

Extract (%FGDB): >76

Raw Material: Wheat

Malted: Yes

TYPICAL ANALYSIS
Moisture .....................................................................8.5%
Extract FG Dry Basis..................................................76.0%
Protein Dry Basis.......................................................11.0%
Diastatic Power ºLintner..................................... negligible
Conversion Time .................................................... <5 min.
Color ............................................................ 1.5 ºLovibond
(Degree Lovibond, Series, 52, ½” Cell)