TORREFIED WHEAT – Rough Tide

HOW IT IS MADE

Wheat kernels are placed under high-temperatures which breaks down the cellular structure of the grain. This torrefication process pre-gelatinises the starches in the wheat so that they are easily broken down at standard mash temperatures.

TYPICAL PROFILE

2.5 – 5 EBC. A subtle toasted flavour can be detected.

TYPICAL BEER STYLES

Ales, Lagers, IPA’s, Pale Ales, Stouts, Porters, NEIPA.

TYPICAL USAGE RATES

3-6%.