Fermentable
Brewers Torrified Wheat — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- adjunct-grain
- Malt class
- wheat
- Color
- 1.5 °L (2.8 EBC)
- Extract, fine-grind dry basis
- 78.0 %
- Moisture
- 7.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 40 % of grist
- Needs mashing
- Yes
Description
Whole wheat heated until the kernel bursts, which breaks the cell walls and lets the malt enzymes at the starch and protein inside. Mill it medium to coarse and mash as usual: Briess publish 78 % extract at 7.5 % moisture and a normal conversion time, both better than raw wheat manages. Up to 40 % for a wit, or a few percent for the head it builds on a bitter; rice hulls keep the lauter honest.
Source
brewingwithbriess.com (PDF)