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Torrified Wheat is often used in brewing British Pale Ales and Belgian Ales -
Lovibond - 1.5
Slightly Nuttier than regular wheat.
Puffed or torrified in a wet heat process that breaks the cellular structure, allowing for rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield.
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torrefied wheat 1lbs,