6 replies to this topic

[chadm75]

I'm brewing a batch this upcoming weekend of my Waltzing Matylda Wit. It's a yummy Witbier brewed with lemon zest. I'm just putting together my recipe here and it calls for both flaked wheat and white wheat malt....are they interchangable?

[HVB]

I wish they were but I do not think they are. I looked the same information up last night because I want to brew a Wit up this weekend. From what i found the closest sub is un-malted wheat.

[DaBearSox]

I'm brewing a batch this upcoming weekend of my Waltzing Matylda Wit. It's a yummy Witbier brewed with lemon zest. I'm just putting together my recipe here and it calls for both flaked wheat and white wheat malt....are they interchangable?

well they could be but not technically....Flaked wheat is not malted and obviously wheat malt is...for a more traditional Wit...use torrified (puffed unmalted wheat) or flaked.Flaked wheat contains more starch and higher protein than malted wheat. It adds more mouthfeel than malted wheat and has a different taste.

[chadm75]

I have both so it's matters not which one I use, was just curious what the difference was. I know with my last Belgian Wit I brewed, I used five pounds of flaked wheat and it gave off a very strong odor which I can only blame on too much flaked wheat. I had switched the two out last time and won't do that again.

[Slainte]

Flaked wheat is unmalted and pre-gelatinized. It needs to be mashed with another base grain, as it doesn't contains enzymes to convert itself.Malted wheat is malted (duh) and will gelatinize in your mash. Plenty of enzymes here.They're not interchangeable fyi.If you want to be traditional, go with unmalted wheat, not malted.

[djinkc]

IMO, you will get more wheat character from malted wheat than flaked. But I've subbed both. Lately I try to keep some malted wheat around because I like it better - just me. Haven't made a wit yet but am planning one. Every respected opinion I have heard is that you do want some unmalted wheat in it. It won't suck without it but is expected to be in there.And the cool thing is wheat will gelatinize around typical mash temps.

[chuck_d]

My experience has been that I'm better able to achieve haze with flaked wheat, but I could be crazy. Also, I find flaked wheat gives more to the mouthfeel whereas I taste more wheatiness from wheat malt. That's jut my current subjective opinion which I reserve the right to change without notice