Originally Posted by tegeberg
I am looking to brew a wit with something in the likes of 50% pilsner, 40% flaked wheat and 10% flaked oats, but I am doubting whether it will convert properly without doing a step mash? I have not yet embarked on step mashes.
Oh, and what are people's general take on wit grists, what is optimal and why?
You don't have to step mash, the lower temps are protein rests, just do a single infusion 148-150F
If you have hazing issues in the finished beer you can do an extended cold crash or using a fining agent.
Something is always fermenting....
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