Taste & Character
Crisp Torrified Wheat is produced by toasting raw wheat to gelatinize its starches, making them easily fermentable in the mash. This process yields a pale-colored adjunct with a light, nutty flavor that enhances body, mouthfeel, and foam stability while contributing a smooth, creamy texture.
Where It Shines
A versatile adjunct, Torrified Wheat is used in both traditional and modern beer styles. It is a staple in Hefeweizens and Witbiers, while also being popular in New England IPAs for its haze contribution and protein content. Its ability to improve head retention makes it a valuable addition to almost any recipe.
Role in the Brewhouse
As a pre-gelatinized adjunct with no enzymatic power, Torrified Wheat must be mashed with base malt for conversion. Its high protein content supports foam retention and stability while adding body and creaminess to the finished beer.
Brewer’s Guidance
Use at rates of up to 25% of the grist to maximize its benefits. Smaller additions provide subtle improvements to texture and foam, while higher percentages create a fuller body and haze ideal for wheat beers and hop-forward styles.
