Wheat flaked

Adding flakes to the mash has an effect on the taste as the flakes are made from unmalted cereals. To get good conversion of the starch, first allow to boil for 30 minutes in a little water, then leave to cool. Mash together with the malt.

Wheat flakes: often used in white beers, lambic, grand cru etc. Gives a fuller flavour and increases the head. Can be used up to 20-40% without appreciable problems. At higher percentages filtering/lautering the grain bed becomes very difficult and extra husks may need to be added to prevent the filter bed clogging up.