Torrefied wheat is an unmalted brewing cereal used to influence foam and mouthfeel. Start with the specification of the product you bought, then calculate its share of the grain bill. It is a different recipe ingredient from wheat malt.
Why brewers consider it
Crisp describes its torrefied wheat as providing proteins that support head retention and mouthfeel, with a mild grain character. The current product page gives a maximum usage of 10% for that product. The producer's non-malted cereal information explains that these cereals are processed for brewing use. Follow the preparation directions for the exact product. Crisp's torrefied wheat specification is the reference used here.
Processing the cereal and converting its starch during a mash are separate matters. The BJCP malt and adjunct study guide explains the role of starch gelatinisation and mash enzymes. Include the adjunct in a recipe designed around a suitable malt and mash process.
Calculate the grain-bill percentage
Use adjunct weight ÷ total grain weight × 100. In an illustrative 5 kg grain bill, 250 g of torrefied wheat is 0.25 ÷ 5 × 100 = 5%. The remaining grains total 4.75 kg. This example teaches the percentage calculation; it is not a complete brewing recipe.
| Total grain bill | Illustrative share | Torrefied wheat |
|---|---|---|
| 3 kg | 5% | 150 g |
| 5 kg | 5% | 250 g |
| 8 kg | 5% | 400 g |
Quick challenge: add 250 g to an existing 5 kg bill. Is that still 5%?
No. The new total is 5.25 kg, so 0.25 ÷ 5.25 × 100 is about 4.76%. Replacing grain and adding extra grain create different denominators.
Set up a useful comparison
In the Beer Lab, duplicate a recipe and decide whether the adjunct replaces part of the existing grist or increases the total. Label the choice. Compare the predicted gravity and water requirement, then write down the actual question you want to investigate about the finished beer.
If you later brew both versions, use the same serving glass and comparable serving conditions when recording foam observations. Record what happened in each batch; avoid attributing every difference to the grain change when other process details also changed.
What should you check before using it?
Confirm the product is torrefied wheat, read its preparation and storage instructions, and weigh it against the complete grain bill. Keep the supplier's limit attached to that supplier's product. If a recipe asks for wheat malt, investigate the intended role before substituting torrefied wheat gram for gram.