Mash schedule unmalted wheat

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Multigrain

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

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! :laugh8:
 
Cool athumb..

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! :laugh8:
I’ve only ever used them once before and didn’t have a problem. I was using 500g in a 20L brew.
 
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.
 
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.
 
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!
 

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