smyrnaquince
Well-Known Member
I'm looking at a witbier recipe where around half of the grain is flaked wheat.
Will flaked wheat absorb/retain more water than non-flaked grains?
If so, is there a standard adjustment to mash volume to use?
On a related note, should I expect a lower extraction efficiency than normal with all that flaked wheat?
Will flaked wheat absorb/retain more water than non-flaked grains?
If so, is there a standard adjustment to mash volume to use?
On a related note, should I expect a lower extraction efficiency than normal with all that flaked wheat?
