I'm doing a beer tomorrow that's got roughly 45% unmalted wheat in it. I'm trying to do a wit, but more toasty and caramelly so it's more wintery. (It's for the birthday of a friend who loves wits.) The problem is that to do this, I decided to replace all the pils/pale malt with Munich without thinking. I'm pretty sure it doesn't have the diastatic power to convert nearly that high of a percentage of adjuncts.
I'm probably going to rush to a local store tomorrow morning and pick up some 6-row, and was wondering how much would be enough? One pound?
Alternately, I have a bag of amylase enzyme from Austin Homebrew. I'm pretty sure it's alpha amylase because the instructions say it will denature in an hour over 158*. I wonder if I add some of that to the mash without the 6-row, would it do a good enough job? I know not many people have experience using it and I'm probably better off going with the 6-row, but I'd love to save myself the 1.5-2 hours a trip to the LHBS would take since tomorrow's going to be a double brewday.