Australian Flaked Wheat for Body, Foam and Stable Haze
Improve mouthfeel, head retention and haze stability with Blue Lake Milling Rolled / Flaked Wheat. Made from Australian wheat that has been cleaned, conditioned, steamed and rolled into flat flakes, this unmalted brewing grain can be added directly to an all-grain mash without milling.
Flaked wheat contributes wheat proteins and starch that support a fuller mouthfeel, persistent foam and stable haze. It provides a fresh grain character and a slightly fuller texture than malted wheat, making it ideal for Witbier, Saison, Hazy IPA, New England IPA, Hazy Pale Ale and other wheat-based or naturally cloudy beer styles.
Use a small addition to improve foam and mouthfeel in almost any beer, or a larger percentage when wheat character and haze form an important part of the style.
Why You’ll Love Blue Lake Milling Flaked Wheat
-
Produced from Australian wheat
-
Made by Blue Lake Milling
-
Cleaned, conditioned, steamed and rolled
-
Improves head retention and foam stability
-
Adds body and a fuller mouthfeel
-
Helps create stable haze
-
Provides a fresh, lightly nutty wheat character
-
Ideal for Witbier, Saison and Hazy IPA
-
Useful in Pale Ale and lower-alcohol beer
-
Can be added directly to the mash
-
Does not require milling
-
Freshly packed to order by Border Brewing Supplies
Flavour Profile
Blue Lake Milling Flaked Wheat contributes a fresh wheat and grain flavour with subtle nutty and cereal-like notes. It has a fuller, more rustic grain character than pale wheat malt while remaining mild enough to support expressive yeast and hop flavours.
Its high protein content helps create persistent foam, a rounded mouthfeel and stable haze, making it especially valuable in European wheat styles and modern hazy ales.
Colour: Pale cream to light gold
Flavour: Fresh wheat, mild grain and light nuttiness
Aroma: Soft cereal and raw wheat
Body Contribution: Medium to high
Mouthfeel: Full, smooth and rounded
Foam Contribution: Improves foam formation and stability
Haze Contribution: High
Enzyme Activity: None
Typical Beer Styles
Blue Lake Milling Flaked Wheat is ideal for brewing:
| Wheat and Traditional Styles | Pale Ale and Modern Styles |
|---|---|
| Belgian Witbier | New England IPA |
| Saison | Hazy IPA |
| Farmhouse Ale | Hazy Pale Ale |
| American Wheat Beer | White IPA |
| Berliner Weisse | American Pale Ale |
| Gose | Australian Pale Ale |
| Lambic-style Beer | Blonde Ale |
| Gueuze-style Beer | Session IPA |
| Fruit Wheat Beer | Cream Ale |
| Wheat Saison | Low-Alcohol Beer |
| Specialty Wheat Beer | Summer Ale |
These styles benefit from flaked wheat’s ability to improve foam stability, mouthfeel and haze while contributing a mild, fresh wheat character.
Product Specifications
| Specification | Value |
|---|---|
| Manufacturer | Blue Lake Milling |
| Country of Origin | Australia |
| Product Type | Unmalted Cereal Adjunct |
| Raw Material | Australian wheat |
| Processing | Cleaned, conditioned, steamed and rolled |
| Malted | No |
| Colour | Very pale |
| Flavour | Fresh wheat, mild grain and light nuttiness |
| Enzyme Activity | None |
| Diastatic Power | 0° Lintner |
| Typical Usage | 5–10% of the grain bill |
| Wheat-Focused Recipes | Approximately 10–30% |
As a natural agricultural product, appearance and analysis may vary slightly between batches.
Brewing Tips
Add Blue Lake Milling Rolled / Flaked Wheat directly to the mash with your malted grain. The wheat has already been steamed and rolled, so it does not need to be milled or cooked in a separate cereal mash.
Use approximately 3–5% of the total grain bill to improve foam stability and head retention without creating a strong wheat flavour or substantial haze.
Use approximately 5–10% in Pale Ale, Hazy Pale Ale, Hazy IPA and Saison to add body, support haze and create persistent foam.
Use approximately 10–30% in Witbier, wheat Saison, Berliner Weisse and other styles requiring more noticeable wheat character and turbidity.
Flaked wheat is unmalted and has no active brewing enzymes. It must be mashed with sufficient enzymatic base malt, such as Pilsner, Pale Ale or another malt with adequate diastatic power.
Wheat has no husk, so higher usage rates can create a compact grain bed and slower wort drainage. Adding rice hulls can improve mash permeability and reduce the chance of a stuck sparge.
Frequently Asked Questions
What is Blue Lake Milling Flaked Wheat?
Blue Lake Milling Flaked Wheat is Australian wheat that has been cleaned, conditioned, steamed and rolled into flat flakes. Brewers use it to improve body, head retention, foam stability and haze.
Is rolled wheat the same as flaked wheat?
For this product, rolled wheat and flaked wheat refer to the same grain. The conditioned and steamed wheat is passed through heavy rollers to form flat flakes.
What flavour does flaked wheat add to beer?
Flaked wheat contributes fresh wheat, mild cereal and subtle nutty flavours. Its effect on mouthfeel, foam and haze is generally more noticeable than its flavour.
What beer styles use flaked wheat?
It is ideal for Witbier, Saison, Berliner Weisse, Gose, American Wheat Beer, New England IPA, Hazy IPA, Hazy Pale Ale and White IPA.
How much flaked wheat should I use?
Use approximately 3–5% to improve foam, 5–10% for additional body and haze, or around 10–30% in wheat-focused and naturally cloudy beer styles.
Does flaked wheat need to be milled?
No. The wheat has already been steamed and rolled into flakes, so it can be added directly to the mash without milling.
Does flaked wheat need to be mashed?
Yes. Flaked wheat contains starch but no active brewing enzymes. It must be mashed with an enzymatic base malt to convert its starch into fermentable sugars.
Does flaked wheat improve head retention?
Yes. Wheat proteins help support foam formation and stability. Even a relatively small addition can improve head retention.
Does flaked wheat make beer hazy?
Yes. Its protein and starch content can promote turbidity and stable haze, particularly at higher usage rates. This is desirable in Witbier, Hazy IPA and other intentionally cloudy styles.
What is the difference between flaked wheat and wheat malt?
Flaked wheat is unmalted and has no active enzymes. It generally contributes a fuller, more rustic wheat character and greater haze. Wheat malt is malted, contains active enzymes and usually provides a cleaner, more traditionally malty wheat flavour.
What is the difference between flaked wheat and flaked barley?
Both can improve body and foam stability. Flaked wheat is particularly effective for wheat character and stable haze, while flaked barley contributes a more grainy flavour and creamy texture commonly used in stout.
What is the difference between flaked wheat and rolled oats?
Flaked wheat provides a firmer body, strong head retention and stable haze. Rolled oats contribute a softer, silkier texture but generally provide less support for foam stability.
Do I need rice hulls when brewing with flaked wheat?
Rice hulls are not normally required for a small addition. They are recommended when flaked wheat forms a substantial portion of the grain bill because wheat has no husk and can slow wort drainage.
Can extract brewers steep flaked wheat?
Steeping alone will not properly convert its starch. Extract brewers should use flaked wheat in a partial mash with a suitable enzymatic base malt.
Buy Blue Lake Milling Rolled / Flaked Wheat online from Border Brewing Supplies. Available in freshly packed quantities for home brewers throughout Australia, with local collection from our Tweed Heads South home brew shop, conveniently located for customers from the Gold Coast, Brisbane, Northern Rivers and QLD–NSW border region.
