Flaked Wheat


Flaked Wheat is a non-malted adjunct produced by moistening the wheat kernel then 'flaking' through hot rollers.
Flaked wheat is most often used in wheat beers like Witbier and Hefeweizen to produce a 'grainy' or 'wheaty' flavor and a (somewhat) permanent haze due to the higher levels of more complex starches compared to malted wheat or malted barley.
As with most wheat products, care should be taken when using Flaked Wheat to make sure that the sparge does not get stuck due to the more gelatinous nature of wheat as a result of the particular protein profile.


Typical Use : Specialty Malt
Lovibond : 1 to 2L
Flavor/Aroma : Wheat or Grainy flavor
Typical Styles : Witbier, Hefeweizen

All Grain Recipe - Witbier ::: 1.045/1.012 (5.75 Gal)

Grain Bill (72% Efficiency Assumed)

5 lbs. - Pilsner Malt
2.5 lbs. - Flaked Wheat
2 lb. - White Wheat Malt 1/4 lb. - Munich Malt

Hop Schedule (19 IBU)

3/4 oz - Sterling hops [7.8%] (60 min.)


White Labs WLP400 Belgian Wit or Wyeast 3944 Belgian Witbier Yeast


Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 66° to 68°

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