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Torrified versus Wheat Flakes

BeerSmith

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Brew fans...

I've frequently brewed with wheat flakes when I wanted that nice raw wheat flavor (i.e. in a Wit), but I've never tried the classic torrified wheat.

Anyone out there had good luck with the torrified wheat or can tell me what difference it might make in a nice Belgian Wit (versus just using the flakes).

The flakes are pretty easy to mash though the runoff can be a bit sticky when used in large quantities...also it sometimes seems to take quite a while to get a full starch conversion using an iodine test.

Cheers!
Brad
 
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