I'm going to be brewing Jamil's Witbier on Sunday, which is about 50% flaked wheat. He recommends a step mash (122-154˚F). Is this for increased enzymatic activation, because the flaked wheat is unmalted? Does the pils malt, which is also about 50% of the bill, have enough diastatic power to convert the starch from the wheat? If this is NOT why he recommends a 2-step mash, then why? Can I just do a single infusion at 154?