ozpowell
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- Joined
- 8/6/05
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Hi,
I'm thinking of brewing my first Belgian Wit (recipe courtesy of my latest BYO issue which arrived yesterday). The recipe calls for flaked wheat. Is flaked wheat equivalent to torrified wheat? If not, what's the difference? Could I substitute torrified wheat for the flaked wheat and expect a reasonable result? Would the substitution be 1:1 or would I need to add less/more torrified wheat?
Thanks,
Michael.
I'm thinking of brewing my first Belgian Wit (recipe courtesy of my latest BYO issue which arrived yesterday). The recipe calls for flaked wheat. Is flaked wheat equivalent to torrified wheat? If not, what's the difference? Could I substitute torrified wheat for the flaked wheat and expect a reasonable result? Would the substitution be 1:1 or would I need to add less/more torrified wheat?
Thanks,
Michael.