Torrified Red Wheat

All malts will be bagged separately unless otherwise specified in the instructions in the shopping cart. The option to mill will also be in the shopping cart.

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.

1.5 SRM 7.5% MOISTURE 78% YIELD ON
GRIND Usage Levels / Applications

Up to 40%

Of the total grist bill