Mashing Wheat

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TastyAdventure

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Two questions:
1) I am trying to re make a recipe I did with Liquid Wheat Malt Extract (55/45 %), Except i'm doing All Grain this time. What kind of wheat should I use in my mash? Torrified? Flaked? Malted?

2) anything special I should take into account when mashing 45% wheat? Risk of Stuck sparge? Anything?

Thanks!
 
I have a wheat beer in my rotation that is 50/50 2-row and malted wheat and 1# of flaked wheat. It turns out pretty well.
 
Malted wheat will be easier to mash/convert and give you a similar flavor.
As people noted, use rice hulls to prevent a stuck sparge with that high a percentage of wheat, unless you BIAB.
 

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