Mash schedule unmalted wheat

[Multigrain]

I am making a Belgian Wit tomorrow and I am using unmaleted wheat that was crushed by the store. The pilsner malt came in one bag and the unmalted wheat togehter with flaked oats came in a second.
I am unsure how I should mash this?
Since the brew shop gave me the grains in different bags I wonder if I should do something in particular with it?
I was thinking to just have a protein rest at 50-55 C for 15-20 min before I bring it up to my mash temp 64?
Or do I need to do cereal mash or anything like that? (Never done that before, so a bit unsure how to go about it, in particular since the unmalted wheat came mixed in the same bag as the flaked oats)

Cheers!

 

[matt76]

My Witbier here, including mash schedule:
https://www.thehomebrewforum.co.uk/threads/ag-11-witbier-2-0.81136/

Absolutely yes, I would do a 50-55degC rest.

Good luck

 

[MickDundee]

I’ll be watching/reading this, and @matt76 thread with interest as I plan to brew a witbier on Friday night with unmalted wheat.

 

[matt76]

I’ll be watching/reading this, and @matt76 thread with interest as I plan to brew a witbier on Friday night with unmalted wheat.

Cool

The issue as far as I'm concerned is flaked oats - whenever I've used them and not done a 50degC rest I ended up with a sticky gluey mash - hard to squeeze the bag if you BIAB like me, maybe a stuck sparge if you do it the traditional way.

Compare my recent AG#24 oatmeal stout with AG#26 American Stout - one again the 50degC rest made all the difference.

That said, someone did comment somewhere recently that they'd never had this issue with flaked oats. So, who knows!

 

[MickDundee]

Cool

The issue as far as I'm concerned is flaked oats - whenever I've used them and not done a 50degC rest I ended up with a sticky gluey mash - hard to squeeze the bag if you BIAB like me, maybe a stuck sparge if you do it the traditional way.

Compare my recent AG#24 oatmeal stout with AG#26 American Stout - one again the 50degC rest made all the difference.

That said, someone did comment somewhere recently that they'd never had this issue with flaked oats. So, who knows!

I’ve only ever used them once before and didn’t have a problem. I was using 500g in a 20L brew.

 

[matt76]

I’ve only ever used them once before and didn’t have a problem. I was using 500g in a 20L brew.

Not sure how that works out percentage-wise. Just checked and when I've used them it's been between 7.6% - 20% of the grist - the witbier was 8.3% FO. But certainly if you're using them in smaller amounts I'd agree it might not be such an issue.

 

[MickDundee]

Not sure how that works out percentage-wise. Just checked and when I've used them it's been between 7.6% - 20% of the grist - the witbier was 8.3% FO. But certainly if you're using them in smaller amounts I'd agree it might not be such an issue.

It’s always been 10% in the past, I’ll probably do the same again on Friday.

 

[Multigrain]

The recipe I brewed today was:
Pilsner malt: 45%
Unmalted wheat: 45%
Flaked oats: 10%
30 min @ 50-55 C. Then a mash at 65 for about 75 min.
Efficiency wise I got 75%.
I am doing BIAB. So the brew day so far went OK. Lets see how it will turn out when its done!