Pale Malt - is there a difference?

[towser]

I'm looking to place my first order so that I can begin brewing. The cost of carriage across the channel means that I will get better value ordering from Brouwland than I would from a UK supplier.

One question that I have is with regard to Pale Malt and Torrified Wheat.

For instance is http://www.brouwland.com/shop/product.a ... t=965&dt=7 the same as say Maris Otter Pale Malt? Should I expect the same flavour or will there be big differences?

The same goes for http://www.brouwland.com/shop/product.a ... t=984&dt=7 Hopefully this is torrified wheat, even though it doesn't actually use the wording.

I really hope that these are not daft questions. This is going to be my first batch, so I'm trying to avoid making any basic errors before I've even started!

Many Thanks

Antony

[boingy]

That malt is probably the closest to MO pale but note that it is not crushed so you will need a method of crushing it.

Where are you based? There may be a better supplier.

[towser]

That malt is probably the closest to MO pale but note that it is not crushed so you will need a method of crushing it.

Where are you based? There may be a better supplier.

I'm based in Austria. That's also one of the reasons I'm going to buy whole malt - so it stays a bit fresher and I dont need too many orders. I hear that whole malt should last approx 1 year if kept in a cool dry place.

I've tried a few Austrian suppliers who can ship the hops, but not the malt.

[edit1now]

Unfortunately the

Hopefully this is torrified wheat

is

Wheat malt roasted 900 EBC

so it's the black stuff you put 80 or 100g of in your Dunkel Hefeweizen.

If you want wheat for head retention what about this flaked wheat at Brouwland? It's supposed to perform much the same as torrified.

[towser]

I'm following the GW recipe for Jennings Cumberland where I need 440 grams of Torrefied Wheat for 25 litres. So it seems that the Roasted Wheat the guy at Brouwland pointed me at was the wrong stuff

I think it maybe better sticking to GW's TTL recipe for now until I get back over to England in May.