A 122 degrees ramp is necessary for Flaked Wheat?

[Barão]

I intend to make a Witbier with 30% Flaked Wheat and 10% Wheat Malt.
A ramp of 122 degrees is necessary ?
For how many minutes ?

 

[Yooper]

I intend to make a Witbier with 30% Flaked Wheat and 10% Wheat Malt.
A ramp of 122 degrees is necessary ?
For how many minutes ?

A ramp? You mean a rest at 122? No, not necessary. You're going with 60% two row with it?

 

[Barão]

Uma rampa? Você quer dizer um descanso em 122? Não, não é necessário. Você vai usar 60% de duas fileiras?

sim...descanso em 122..vou usar 46% Malte Pilsen e 12% Malte Trigo 30% Flocos de Trigo e 6% Flocos de Aveia fechando com Casca de Arroz

 

[dmtaylor]

Hell no. SKIP THE 122 F! Any rest at that temperature will lead to clear beer with no head, the opposite of what you want with a witbier. I know this from personal experience.

 

[VTMongoose]

Hell no. SKIP THE 122 F! Any rest at that temperature will lead to clear beer with no head, the opposite of what you want with a witbier. I know this from personal experience.

"It depends". I have no trouble with head retention on my weissbiers resting at that temperature for 15 minutes. However those beers are also literally 55-60% wheat so there are probably plenty of long chain proteins left over.

Agree that OP can skip the rest regardless. If anything it might gum up their mash because it certainly releases a ton of protein goo.