Mash schedule unmalted wheat

Discussion in 'Grain, Hops, Yeast & Water' started by Multigrain, Oct 19, 2019.

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  1. Oct 19, 2019 #1

    Multigrain

    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!
     
  2. Oct 20, 2019 #2

    matt76

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  3. Oct 20, 2019 #3

    MickDundee

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    I’ll be watching/reading this, and @matt76 thread with interest as I plan to brew a witbier on Friday night with unmalted wheat.
     
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  4. Oct 20, 2019 #4

    matt76

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    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:
     
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  5. Oct 20, 2019 #5

    MickDundee

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    I’ve only ever used them once before and didn’t have a problem. I was using 500g in a 20L brew.
     
  6. Oct 20, 2019 #6

    matt76

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    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.
     
  7. Oct 20, 2019 #7

    MickDundee

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    It’s always been 10% in the past, I’ll probably do the same again on Friday.
     
  8. Oct 20, 2019 #8

    Multigrain

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    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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