For making Witbiers and other specialties. Helps with head retention in all beers. Will leave a slight haze. Can also be used in place of unmalted wheat in many recipes.
BEST ANSWER:This wheat is not malted. The key difference is flaked wheat does not have enzymes for conversion and will impart a starchier flavor. We do offer lots of malted wheat which will make a slightly sweater flavor more like a processed breakfast cereal and less like an oatmeal. The other difference is flaked grains do not need to be milled.
BEST ANSWER:This wheat is not malted. The key difference is flaked wheat does not have enzymes for conversion and will impart a starchier flavor. We do offer lots of malted wheat which will make a slightly sweater flavor more like a processed breakfast cereal and less like an oatmeal. The other difference is flaked grains do not need to be milled.
Flaked wheat is not malted, is like flaked oats which does not require milling and would go straight into mash or steeped if an extract brewer. If you’re recipe requires wheat malt try Viking Wheat Malt or other brands stating wheat malt, etc. cheers
The wheat was pretty beat up so there is a lot of wheat dust rather than having a nice bag of wheat flakes. However, that does not impact the grain quality.
I initially thought of using this to make me some wheatmeal for breakfast, but then I had the brilliant idea to try it in a beer. So I used it in my small Belgian ale. Worked like a charm.