Flaked Wheat
All FermentablesFermentable Profile
Prevalence
2.6%
Malt Type
Wheat
Colour
2 SRM
Typical Grain Bill
~8%
Origin
New Zealand
Supplier
Harraways New Zealand
Diastatic Power
0
Max %
50%
Flaked wheat adds to increased body and foam retention. It is hot-rolled during the flaking process so does not need cereal mashed. Flaked wheat produces less sweet, and fuller-bodied beers, compared to malted wheat. It is not malted and contains no inherrant diastatic power so will require high DP malts to be used alongside it. Used at rates up to 50% to improve head retention and body in Witbier and Weissbier styles.
Lab Guidance
Colour 2.2 SRM
Max % 8%
Common Styles
- 19% Hazy IPA (8%)
- 15% Witbier (29%)
- 12% White IPA (13%)
- 5% Weissbier (10%)
- 4% Berliner Weisse (11%)
- 4% American Wheat Beer (9%)
- 4% Saison (8%)
- 3% English IPA (7%)
- 3% American Light Lager (8%)
- 3% Fruit Beer (7%)
- 3% American IPA (8%)
- 1% Blonde Ale (8%)
- 1% American Pale Ale (8%)
- 1% Double IPA (6%)
- 1% Imperial Stout (3%)
bar = % of [style] recipes using this fermentable · (median grist %)
Details
Type: Grain
Potential: 1.035
Protein: 16.0%
Moisture: 11.0%
Mash Recommended: Yes