Wheat for witbier

[Kaz]

What difference will I experience using wheat malt instead or unmalted in a belgian wit? Recipe is
4.5lb Viking wheat malt
3lb 12oz pilsner
14oz acid malt
1lb flaked oats

BIAB mash at 152F, maybe a rest at 122F.

I was just reading that raw wheat is the way to go for this style, but already have the wheat malt.

 

[IslandLizard]

It's a subtle difference. Flaked wheat has a somewhat rawer, grainier flavor than malted.

Using 40-50% (raw) flaked wheat is traditional. So is using a (real) Witbier yeast.
Due to being malted you may not get quite the haze, but will still make a good wit beer.

I prefer to lightly toast/crisp up flaked goods. It removes the slightly stale flavor flaked goods tend to accrue during storage.
Very lightly "toast" the flaked goods in a (convection) oven at 275-300F, spread out in a ~3/8" layer over a few cookie sheets, turning over a few times. Takes about 30 minutes. Keep an eye on it, making sure it doesn't get dark or burn. I've experimented by toasting it at somewhat higher temps and longer times to get it just a tint or 2 darker, which adds a nice toasty flavor. Again, a little toast goes a long way, it's about subtlety.

 

[jswillbrewforbeer]

Unmalted wheat is traditional and I always use a protein rest for Witbier. I haven't tried it without the protein rest so I have no idea if it makes a difference lol. I would mash a touch lower too to dry the beer out a bit more.

 

[Kaz]

Had the wife run out and get me 5lb of flaked wheat, I wanted to stay traditional. I did the protein rest at 122F for 15 minutes and mashed at 152F. Looked and smelled good going into the fermenter, we'll see how it turns out in a few weeks. Thanks!