Ramps
Well-Known Member
After an Irish friend of mine raving about one his favourite beers: Spitfire, I looked up a few recipes. Most called for Torrified (which I believe should be "torrefied") wheat.
After seeing Kodos' post on torried wheat with his pics of torrefied barley I decided to have a go myself
I had on hand some soft (low protein) wheat which normally goes into cakes and biscuits and some high protein, hard wheat which is used for bread making.
My first trials with the microwave produced no popping and teeth breaking grain
My second trials were an hour or so later, after the pizza was cooked I cranked up the oven to 240 degrees and threw in a tray, one grain thickness, half low protein wheat and half high protein wheat. After a couple of minutes I started seeing wheat jumping around the tray after 4 minutes there was very little activity so I pulled it out.
The results as pictured below
The high protein wheat (hard wheat, bread wheat) was the winner by far. It plumped up, browned slightly, has gone crunchy and has a lovely cereally flavour to it.
The low protein wheat just went hard.
So if you're torrefying your own wheat I recommend high protein (bread) wheat in 240 degree oven for 4 minutes
mind you I'm yet to try it in a beer, give me a few weeks for the taste test
After seeing Kodos' post on torried wheat with his pics of torrefied barley I decided to have a go myself
I had on hand some soft (low protein) wheat which normally goes into cakes and biscuits and some high protein, hard wheat which is used for bread making.
My first trials with the microwave produced no popping and teeth breaking grain
My second trials were an hour or so later, after the pizza was cooked I cranked up the oven to 240 degrees and threw in a tray, one grain thickness, half low protein wheat and half high protein wheat. After a couple of minutes I started seeing wheat jumping around the tray after 4 minutes there was very little activity so I pulled it out.
The results as pictured below
The high protein wheat (hard wheat, bread wheat) was the winner by far. It plumped up, browned slightly, has gone crunchy and has a lovely cereally flavour to it.
The low protein wheat just went hard.
So if you're torrefying your own wheat I recommend high protein (bread) wheat in 240 degree oven for 4 minutes
mind you I'm yet to try it in a beer, give me a few weeks for the taste test