Unmalted vs. Flaked – Cereal Mash Worth It?

Discussion in 'Homebrewing' started by InVinoVeritas, Jan 15, 2016.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    The Hoegaarden thread got me thinking that a Wit would be nice to brew come spring time. However, I’d baseline Allagash White, which to my taste is the best damn Wit. Direct from the Allagash they use 15% malted red wheat and 25% unmalted white wheat (google search reference), with a statement followed with the raw wheat adds a nice cracker/cereal like wheat flavor, while helping with the haze.

    So question, for those that have used unmalted ingredients, is it worth the cereal mash compared to using flaked as substitute?
     
    #1 InVinoVeritas, Jan 15, 2016
  2. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    I've wondered this myself…and I remember researching it fairly extensively back a number of years ago. I ended up under the impression that it shouldn't since all that should be happening is the gelatinization of the grains in the cereal mash…similar to what is done to prepare the flaked or torrified wheat. But I definitely remember there being counter opinions on to this point, that raw berries are somehow better :confused:
    So my vote is no, not worth it…just get flaked
     
    #2 telejunkie, Jan 15, 2016
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  3. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    I've made a number of Belgian Wits over the years (one even took second in its category in a good sized competition). IMHO, one can make a fine Wit using malted wheat rather than unmalted. Cheers!
     
    #3 utahbeerdude, Jan 18, 2016
  4. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Recipe please.
     
    #4 HerbMeowing, Jan 18, 2016
  5. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Zesty Wit

    OG = 1.047
    FG = 1.009
    IBU = 30
    ABV = 5.0%

    5 lbs Belgian pils malt
    3 lbs white wheat malt
    0.5 lb Quaker Quick Oats

    1.3 oz Tettnanger 4.8% AA 90 min
    1.0 oz cracked coriander 1 min
    1.3 oz lemon zest 1 min

    WLP 400
    Fermented at 66 F ambient

    As with most Belgian beers, the flavors of this beer are mostly due to the yeast, with support from the spices. The mouthfeel that one might get from unmalted wheat in a more traditional recipe is provided by the oats. The percentage of oats is definitely something that could be played with. I recommend using a paring knife rather than (for example) a microplane for removing the zest, as I think it helps to get a bit of the pith along with the zest. I've only used this particular White Labs yeast for my wits, so I can't make any other recommendations.

    Cheers!
     
    #5 utahbeerdude, Jan 18, 2016
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  6. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    A few years ago I did a lot of cereal mashing just out of curiosity. In one recipe I used raw spelt and another corn grits. Cereal mashing is not all that difficult but it does take more time and I don't think I got anything special out of it, either. For whatever reason, both of these batches led to stuck mashes, which always is annoying, but maybe not characteristic. Flaked grains are pre-gelatinized, which should mean that the starches are going to be more soluble, and therefore, maybe you end up converting more sugar? Not sure how flaking might impact mouth feel.
     
    #6 pweis909, Jan 18, 2016
    InVinoVeritas likes this.
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