Fermentable
Brewers Red Wheat Flakes — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- adjunct-grain
- Malt class
- non-buffering
- Color
- 2.0 °L (4.1 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 7.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 40 % of grist
- Needs mashing
- Yes
Description
Red wheat rather than white, pre-gelatinised so it goes into the mash with the malt and needs no cereal cook. Slightly nutty and a shade darker than a white flake, published at 70 % extract and 7 % moisture. Half a percent to one percent is enough to firm up the head on any beer; up to 40 % makes it the cereal adjunct of a wit, with a coarser grain flavor than wheat malt would give.
Source
brewingwithbriess.com (PDF)