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What it does :

Flaked wheat adds a distinctive wheat flavor to your beer. It is low in tannins but high in protein content. Using flaked wheat will increase your beer’s body, smoothness, and head formation and retention. However, it will also increase the haze potential. You can use it to make Belgian and French Ales, Specialty Beers and Wheat Beers.

What it is:

This is wheat that has been steamed and rolled to gelatinize its starches, making them accessible for conversion to sugars. Because the grain is un-malted, it does not possess the enzymes required for this conversion by itself and it must be mashed with malted grains.

Vital Statistics

Dosage:

Flaked wheat can be up to 10 percent of your grist for non-wheat beers, or up to 40 percent for wheat beers.

Preparation:

Because it has been processed into flaked form, pre-cooking flaked wheat is unnecessary to gelatinize its starches. It is ready for you to add directly to your mash to convert its starches to fermentable sugars.