Brewers Red Wheat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. There is no need to mill Red Wheat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. Pregelatinized Red Wheat Flakes can be used in place of Wheat Malt to make Wheat Beer. Flakes will yield a different flavor profile than Wheat Malt.
Use in the production of Belgian Wit Beers
Suggested usage levels :
0,5-1% - To a standard brew to increase foam stability.
40% - Use up to 40% as a cereal adjunct in the total grist
|Best before||Unmilled malt 12 months. Crushed malt 6 months from packing date|
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When the Briess malting tradition began, in 1876 when Ignatius Briess, a grain exchanger, began malting barley grown in the fertile Moravian valleys of his homeland Czechoslovakia.
Today, Briess Malt & Ingredients Co. is a recognized leader in developing and producing handcrafted specialty malts for the American Craft Beer industry. Producing more styles of malt than any other malting company in the world, Briess sets the benchmark for unique flavor, color and performance in handcrafted specialty malts.
You can buy Briess products at MaltMagnus.se