
Wheat Flakes, Raw
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Wheat flakes are unmalted, pre-gelatinized wheat grains that support flavour balance and texture in brewing.
- Wort Colour: Wheat flakes contribute a light, pale hue to the wort, making them ideal for lighter-colored beers. They help maintain clarity while enhancing body and texture.
- Usage: Wheat flakes are pre-gelatinized and can be added directly to the mash, requiring no additional cooking. They are typically used in proportions of 10-20% of the grain bill to improve body, mouthfeel, and head retention.
- Beer styles: Wheat flakes are commonly used in styles like Witbier, Hefeweizen, Pale Ales, IPAs, Porters, and Stouts. They enhance creaminess in lighter styles and add smoothness to darker beers.
Description
Wheat flakes are unmalted, pre-gelatinized wheat grains that have been steamed and rolled into flat flakes. They are commonly used as an adjunct in brewing to add specific characteristics to the beer.
Key Features of Wheat Flakes in Brewing:
- Enhanced Body and Mouthfeel: Wheat flakes contribute proteins and starches that improve the body, mouthfeel, and creaminess of the beer.
- Improved Head Retention: Due to their high protein content, wheat flakes help create a stable, long-lasting foam on the beer.
- Flavor Contribution: They add a subtle grainy, bready, or slightly nutty flavor, which can complement a variety of beer styles.
- Lightening Effect: In some cases, wheat flakes can lighten the beer's color and provide a smooth texture.
- Ease of Use: Since they are pre-gelatinized, wheat flakes can be added directly to the mash without requiring additional cooking, unlike raw grains.
Common Beer Styles That Use Wheat Flakes:
- Witbier and other Belgian wheat beers
- Hefeweizen and other German wheat beers
- Pale Ales and IPAs (for mouthfeel and head retention)
- Porters and Stouts (to enhance body)
When using wheat flakes, brewers should keep in mind that their higher protein content can make lautering (the process of separating wort from the grain) slower, so adjustments to the mash or lautering process may be needed. They are typically used in small proportions, around 10-20% of the grain bill, depending on the desired effect.
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