Torrified Wheat a.k.a. Puffed Wheat
Wheat for body without the maltiness.
What it tastes like
Torrified wheat is wheat grain that has been heated rapidly (popcorn-like) until it puffs. It contributes body and head retention without the malted-wheat tang or flavor. Used at 5-15% in some lagers and English-style ales for foam stability.
Best in these styles
For brewers — technical profile
Color (Lovibond)
1.5–2.5 °L
Color (EBC)
3–5
Max Use
20% of grain bill
Diastatic Power
None
Where to source
Maltsters that produce or distribute this grain:
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