How to make Torrified Wheat

Torrified wheat is used in brown bitters. However, any beer recipe where you want a good head without the sweetness & white color of wheat can benefit from Torrified wheat

Torrified Wheat from Scratch

We are going to make the endosperm of the grain pop out. This expansion makes it easy to mill. Also it converts the starch into soluble sugars (with enzymes of barley) so that yeast can easy consume it.

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Prep Time 15

Total Time 15

Course Drinks

Cuisine alcohol, all grain beer, beer

Servings 1 Beer wort

Calories 100 kcal

Equipment

microwave or oven or pop corn maker

Ingredients

200 gm Wheat Any whole grain from the nearby provisions store will do. Sharbati is known to be the best.
100 ml water

Instructions

Soak the wheat overnight. The goal is not to start fermentation but the internal of the wheat to be come soft
Expose it to high temperature. Use the same setting as pop corn.
You can use an oven pop corn maker, OTG Oven or microwave for this. The goal is that the core of the wheat grain expands to twice its size. You will also hear crackling noise when its done
The torrified wheat will be friable (easy to crush/bite). The closest cousin would be Putani or roasted bengal gram. When your torrified gram is done it should be in larger size than wheat grain that you started with. Also it should feel porous (but not pop out like popcorn) and should be easy to crush with your hands.