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Old 05-20-2009, 10:44 PM   #1
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Default B-glucan rest with flaked wheat

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
65% Pilsner
30% Flaked Wheat
5% Sugar

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.

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Old 05-20-2009, 11:10 PM   #2
Denny's Evil Concoctions
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I wouldn't be worried about FAN. I do sometimes use a glucan rest. About 110F for about 15-20 min. It does help prevent stuck mashes. But I usually only use them for 50% or more wheat or rye.

Depends on your system.

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