I am going to help my brother with his first partial mash tomorrow, but he's doing an American Wheat beer and I have never used wheat. Are there any special considerations for mashing with wheat? Here's the mash bill:
1 # pilsner malt
1# torrified wheat
8 oz carapils malt
We'll be adding some light malt and wheat extract (probably something like 1.5 # of each) to the boil to complete the fermentables.
Should we proceed with the mash as "normal" (60 minutes, 155 degrees F)?