Alright, so I'm planning my second all grain endeavor...and this one is looking like probably one of the ambitious brews I've done yet. I have a few questions though--
I don't want to post the whole recipe as I believe everyone should buy this beautiful book to get their hands on it, but I can post the ingredients if anyone is curious.
1. It calls for "unmalted soft red wheat flakes", I can't seem to find these in any major brewing supply outlets, but I've found "wheat flakes" which I assume are unmalted, and "red wheat". Which should I go for? The recipe calls to mix them (the unmalted grains), "finely ground", with a pound of six row, mash at 150, then boil for 10 minutes. Am I going to need to "ground" anything further than the pre-milled grains I recieve?
2. Does oatmeal count as an unmalted grain? Do I need to include them in the cereal mash?
3. It calls to have the rest of ingredients at a "protein rest"- what is the standard temp for this, 130F? Also calls to maintain 165F during sparging to keep the starch liqufied, does that mean a fly sparge is required for this? Or can I just drain and batch sparge?
4. The recipe reccomends to ferment with a Belgian Ale yeast. Any reccomendations? I wouldn't have a single clue as to what would compliment the taste of a fruity...wheat....porter.
Thanks for the help guys (and gals), as always.