I am working up a wit recipe with 30% flaked wheat and wanted to get some feedback on the necessity for a B-glucan rest.
Palmer recommends such a rest with 20%+ flaked wheat to improve lautering. With this malt bill, however, I am also somewhat worried about having enough FAN.
The malt bill is
30% Flaked Wheat
Can someone give me some feedback on any experience doing a wit with at least 30% flaked wheat without a B-glucan rest?
How was your fermentation? Did you experience lautering problems?
I was thinking about doing 144 (30 minutes), 158 (30 minutes), 168.