Thomas Fawcett Torrified Wheat Malt Crushed Grain 500g

Thomas Fawcett Torrefied Wheat Malt 500G 

freshly crushed on Brew Mart's premises.

Torrifed Wheat Malt is used to give all types of beers excellent head retention and lacing qualities and should not exceed 10% of the total malt content of your brew. 
The exception to this rule is the famous Belgian Wheat Beers (Witbiers), where Torrified Wheat Malt can make up to 1/3 or more of the total malt content of the brew.
This grain has a colour of between 3.5 and 4.5 EBCs

Torrified wheat malt is a type of malt used in brewing beer. "Torrefied" refers to the Wheat's heat-treatment process, which involves roasting or toasting it to various degrees. This process is similar to the roasting of coffee beans or the toasting of bread.
Torrified wheat malt is often used in brewing to provide the beer with specific flavour, colour, and texture characteristics. 

The torrefaction process can lead to different tastes and aromas in the malt, ranging from biscuity and nutty to slightly roasted or caramel-like.
In addition to flavour, torrefied wheat malt can contribute to the beer's mouthfeel and head retention.

It can be used in various beer styles, such as Belgian Witbiers, Hefeweizens, American Pale Ales, and more. 

Brewers use it to enhance the complexity of their beer recipes and create unique flavour profiles.
It's important to note that the extent of torrefaction can vary, resulting in different levels of colour and flavour intensity. 

Brewers often use torrefied wheat malt and other malts to achieve the desired balance of flavours, colours, and textures in their final beer products.

Torrified wheat malt is a type of malt commonly used in brewing beer. It undergoes a torrefaction process, subjecting the wheat kernels to high heat in a low-oxygen environment.

This process results in the gelatinization of the starches in the Wheat, making them more soluble and readily available for enzymatic conversion during the mashing process.

Torrified wheat malt is often used to 

1. Enhance the body and mouthfeel of a beer and improve head retention.
2. It contributes fermentable sugars and proteins to the wort, positively impacting the final beer's texture and flavour.
3. It's commonly used in lighter beer styles like pale ales, wheat beers, and Belgian-style ales.

The term "torrified" refers to the heat treatment process the Wheat undergoes. This process doesn't involve the same level of roasting or toasting as other speciality malts. Instead, it's meant to modify the Wheat's properties for brewing.