Torrefied Wheat

[fatbelly]

I am preparing for AG1 which will probably be a simple Bitter with Pale Malt and Fuggles or Goldings Hop.
I have read that Torrefied Wheat gives a beer a better head and also helps head retention.

Seeing as most people like their beer with a nice head why is Torrefied Wheat not used in more AG recipes?
Is the good thing it offers in a beer negated by something that I don't know about yet?

Thanks FB

[orlando]

I use torry in a lot of recipes not just for head retention but also because it enhances the body of the beer, gives it a little more mouthfeel a creamyness if you will. Not every body likes this though as it isn't quite as crisp. Commercial brewers of course are driven by profit so are more concerned about adding grains that aren't actually needed so that could be why commercials don't use it.

By the way bet your now glad its April

[fatbelly]

By the way bet your now glad its April

It was hard , really hard. I realised that all my social life in some way or other revolves around alcohol.

[fatbelly]

Also what is the max % I should use Torry in?
Is there beers it is best in and beers it doesn't suit?
I like Bitters Golden Ales & hoppy IPA's does Torry match these beers?

[CestrIan]

Torry or wheat malt will help head in pale ales. 100-200g should be plenty. I wouldn't use it in lagers or stouts. Use oats or flaked barley in stouts for head and body. I use carapils for head and body in lagers and sometimes in pale ale as well.

[fatbelly]

Thanks Guys for the replies and advice