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Pedro,Gulf Brewery said:Ross
Part of the process to get the cloudiness and profile of a wit is to chuck a handful or two of raw wheat into the kettle. Dunno if that would work with torrefied as the stuff that I have seen doesn't crack easily and floats on the top.
As for the text you quoted, a quick google shows that as coming from Keystone Homebrew in the USA. Did you find anyone else saying to substitute torrified for raw? The place we normally see torrified wheat is for assisting head retention, especially in british beers.
Where did you source your torrefied wheat from? Do you know if it is manufactured in Oz?
Radical brewing says you can use it instead & here is the link which states it retains all the raw wheat flavour.. http://www.brewingtechniques.com/bmg/grain.html
The stuff I have is from Fawcetts UK. Used it as I didn't want to play around with stepped mashes on this occaision. I understand that raw wheat is probably how the Belgians do it, but from all my reading, this seemed a perfectly acceptable substitute & better than using just malted wheat (Though Andrewqld's brew with malted is excellent).
I've only raised the questions as TDH questioned my reasons for using it - I've asked him by pm what difference it makes, but all I got in reply was "Belgian Wit brewers use raw wheat".
Anyway, I made it that way & it tastes good, which I guess is what counts ...