Flaked Wheat – Definition & Detailed Explanation – Brewing Ingredients Glossary

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I. What is Flaked Wheat?

Flaked wheat is a type of malted grain that has been processed by steaming and rolling the wheat kernels into flat flakes. This process gelatinizes the starches in the wheat, making them more accessible to enzymes during the brewing process. Flaked wheat is commonly used in brewing to add body, head retention, and haze to beer recipes. It is often used in combination with other grains such as barley, oats, or rye to create a diverse range of beer styles.

II. How is Flaked Wheat Used in Brewing?

Flaked wheat is typically added to the mash during the brewing process. It can make up anywhere from 5% to 40% of the total grain bill, depending on the desired characteristics of the beer being brewed. Flaked wheat helps improve the mouthfeel and body of the beer, as well as enhance head retention and haze. It is commonly used in styles such as Hefeweizen, Witbier, and American Wheat Ale to create a smooth and creamy texture.

III. What are the Benefits of Using Flaked Wheat in Brewing?

There are several benefits to using flaked wheat in brewing. One of the main benefits is its ability to improve the body and mouthfeel of the beer. Flaked wheat adds a silky smooth texture to the beer, making it more enjoyable to drink. It also helps to enhance head retention, creating a thick and creamy foam on top of the beer. Additionally, flaked wheat can contribute to the haze in certain beer styles, adding to the overall appearance of the beer.

IV. How Does Flaked Wheat Affect the Flavor and Mouthfeel of Beer?

Flaked wheat can have a subtle impact on the flavor of beer, depending on the amount used in the recipe. It tends to impart a slightly sweet and bready flavor, with hints of graininess. The main contribution of flaked wheat is to the mouthfeel of the beer, adding a smooth and creamy texture that enhances the overall drinking experience. It can also help to balance out the bitterness of hops in certain beer styles, creating a more well-rounded flavor profile.

V. Are There Any Considerations When Using Flaked Wheat in Brewing?

When using flaked wheat in brewing, there are a few considerations to keep in mind. One important factor is the potential for stuck mashes when using a high percentage of flaked wheat in the grain bill. To prevent this, it is recommended to use a protein rest or add rice hulls to the mash to improve lautering. Additionally, flaked wheat can contribute to haziness in the beer, which may not be desirable in certain styles. It is important to consider the desired clarity of the final product when using flaked wheat in brewing.

VI. How Can Flaked Wheat be Substituted in Brewing Recipes?

If flaked wheat is not available or desired for a brewing recipe, there are several substitutes that can be used. Flaked oats, flaked barley, or torrified wheat can be used as alternatives to flaked wheat to achieve similar effects on body and mouthfeel. Additionally, malted wheat or wheat malt extract can be used to add wheat flavor without the need for flaked wheat. It is important to adjust the amount of substitute used based on the desired characteristics of the beer being brewed.