I tried to do something close to a Witbier this week. Everything went very well. But after some readings, I'm not sure if the final product will be close to a Witbier.
I used Weyermann Pilsner (I know, not Belgian), Wheat malt and a little bit of oats flakes (5%).
I think most people use Unmalted wheat and it seems you have to use a step mash for Witbier (due to unmalted wheat ? not sure). I did a single infusion at 151-152F for 60 minutes. I used Wyeast 3944.
Should I expect something far from being a Witbier or can it be pretty close to that style even if I used wheat malt ?
Other question, as I said, there is a little amount of Oats flakes. Are we suposed to use a step mash for flakes and unmalted grains ?