Wheat, Torrified

Unmodified wheat that has been "popped" to open the kernels Used primarily in place of raw wheat when making Belgian White and Wit Faster conversion and higher yield than raw wheat Protein rest recommended when mashing

Properties

Color:

3.3 EBC

Moisture:

Diastatic power:

0°Lintner

Protein:

16%

Max in Batch:

40%

Recommended Mash

Yield

Potential:

1.036 SG

Yield:

79%

Coarse Fine Difference:

1.5 %