Flaked wheat can be a useful substitute for raw grain. While it retains much of the special character of the raw product, flaked wheat is much easier to handle, primarily because it requires no milling. Like flaked barley, maize, and oats, it can be added directly to the barley malt in any mash. It is, however, much more expensive than raw wheat. Like raw wheat, it’s especially suitable for drier, crisper beers than for Bavarian-style weissbiers.

Rolled Wheat - Blue Lake Milling (AUS) - 25kg Sack

Blue Lake Milling Unmalted Flaked Wheat has been steamed and rolled to gelatinize its starches, making them accessible for conversion to sugars. However, because the Wheat is unmalted, it does not possess the enzymes required for conversion to sugars, so it must be mashed with base malts for conversion to occur.

Flaked or Rolled Wheat is a common ingredient in wheat beers such as Bavarian Weisse, and is essential to Belgian Lambics and Witbiers. It adds the essential starch haze and high levels of protein required in these beers.

Flaked wheat adds more sharp wheat flavour than malted wheat. Blue Lake Milling Flaked Wheat must be mashed in conjunction with a base malt.

EBC: 0 - 1
Adjunct
Diastatic Power: 0° Lintner