Torrefied flaked barley has similar benefits to torrefied wheat, but with a stronger and slightly harsher flavour. It also adds subtle depth of flavour and body.

It’s great for use as a nitrogen diluent as it adds very little soluble nitrogen to wort. Torrefied wheat improves head retention, especially in wheat beers. What unmalted cereals in brewing do Geterbrewed stock? Torrefied whole

Once the cellular structure has been disrupted, the starch gelatinises. The molecules within the grains vibrate and the molecular friction causes the fast increase in temperature and rise in water vapour pressure. Micronisation involves using infrared waves to rapidly heat grains until they ‘pop’. The grains expand, their density changes, they’re aspirated to remove dust and chaff, then sized and cooled in the ambient air. The cell walls of the grains are disrupted. Torrefication, rather like the sand-based methods of the past, involves passing the grains through a fluidised bed of very hot air at 750 to 780✯. They involve rapid cooking of cereals at high temperatures to gelatinise the starchy endosperm. The processes of torrefication and micronisation have provided much more satisfactory answers. In the past, those that weren’t malted might be passed through a stream of hot sand by grain merchants or had to be put through a cereal mash by brewers (using up precious space in the mash tun). They have an impact on colour, head retention, body, smoothness and mouthfeel, and can therefore offer significant help in orchestrating the overall characters of beers.Ĭlearly, brewers can’t use raw grains. Torrefied and micronised wheat, barley, oats, rye, maize and rice all offer the opportunity to play tunes on the flavour notes of beer. They’re experimenting extensively with the rich range of malts, but also visiting some of the excellent un-malted cereals on offer.” “However, brewers in the craft sector are increasingly adventurous. “This has, perhaps, been a reaction to the way international players have set their store by inclusions of maize or rice at the rate of over 20%,” he said. Torrified Products are widely used to enhance clarity in the brewing process as well as improving head retention, they offer exceleent cost benefits compared to malt productsĬarl Heron from Crisp Malt talks about a renewed interest in unmalted cereal ingredients Geterbrewed supply a range of wheat, barley, maize, oats in flaked or whole form.įlaked products can be conveniently used as you can add to the wort without the need for milling Geterbrewed have been proudly working with Crisp malt as their distributor in Ireland, the Crisp Malting Group Acquired Micronized Food Products in 2014 and this adds a range of un malted cereals in brewing to our extensive catalogue of brewing ingredients at the best value for you the brewer… So what are unmalted cereals in brewing ?Ĭooked cereals used in brewing are known as Torrefied cereals, and are widely used as natural adjuncts in the brewing process.

There is a renewed interest in the use of unmalted cereals in the brewing industry, both home brewers and small craft brewers are experimenting more with unmalted cereals.

Unmalted wheat beersmith