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Briess Torrified Red Wheat

  • Briess Torrified (aka Torrefied) Red Wheat contributes a full, yet delicate, grainy character and pale amber color to beer. It is made from Soft Red Wheat and has been torrified using high heat to break down the cellular structure of the grain. This allows for more rapid hydration and allows the malt enzymes to penetrate the starches and proteins. It can be used in place of raw wheat when making Belgian-style White and Wit beers. It will undergo conversion in the same amount of time as raw wheat but will produce a higher yield. The recommended milling setting is medium coarse and torrified wheat should be mashed normally with all other malt in a recipe. It can make up to 40% of the total grist bill and the addition of rice hulls will improve lautering time.


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