Torrified grains

There was a question in the BJCP study group last night about the use of torrified grains in brewing and I came across this summary.

Torrefaction of cereals is a process by which cereal grains are subjected to heat at 260°C and expanded or “popped” (popcorn process). This process renders the starch pregelatinized and thereby eliminates the brewhouse cooking step.

I’ve run wheat, oats, rye, and corn through my popcorn popper and used the products in brewing, and they also make an interesting snack to enjoy with your brew. :slight_smile:


From a practical standpoint I use a small amount (1/4 to 1/2 lb) of Torrified Wheat in most of my beers since I have found that it aids head formation and retention. This is per Wheeler and Protz’s homebrewing recipe books who note that it is, at least for many British brewers, a common practice.