Torrefied Wheat versus regular unmalted wheat
I am working up a recipe for a Wit with 60% Pilsner, 35% unmalted wheat, and 5% oats, but I am running into some confusion over the benefits/use of torrefied versus regular unmalted wheat.
"Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing."
My recipe currently calls for a cereal mash of soft white unmalted wheat with oats and a portion of the pilsner.
Can I forgo the cereal mash for a stepped temperature mash if I use torrefied wheat?
Additionally, if the torrefied let's me skip the cereal mash, what type of oats should I use?
Is there a taste difference between the torrefied and regular unmalted wheats?
My planned mash schedule is:
100F (15 min) beta glucanase rest, 122F (15 min) protein rest, 154F (45 min) sacch rest, 168F (10 min) mash out.
Should I increase the temperature of the protein rest if I use the oats without a cereal mash?
Basically, I am looking for some advice and recommendations on using unmalted wheat and oats.
Thanks in advance for any advice.