A few questions on modifying this recipe

[MarineDwg9]

On Monday I will be brewing a version of this recipe, but I am substituting the following:

Flaked wheat instead of raw wheat; and
Hallertau instead of Mt. Rainer hops.

Since I am using flaked wheat instead of raw, should I still mash it separately and boil it before adding it to the main mash? Why should I not just mash it with the rest of the mash?

I'm sure I will have a few more questions as I prep for brew day.

Thanks,
Brian

 

[ElDuderino]

You will be fine using flaked wheat instead of raw and it will be easier to mash. Even though they are both wheat, flaked and raw behave differently and contribute different amounts of protein to the beer. The raw wheat really needs to be mashed and boiled to break up its cell walls to expose starch. That's already been done with the flaked wheat with pressure and steam. I have only used flaked, so may be someone else who's used both can describe how the end result differs in taste and appearance.

If you use flaked, there is no need to boil it and you can mash it along with everything else at whatever temperature you decide (It looks like 148/156)...

I think hallertau are probably more appropriate for a wit. I think people normally use only a bittering addition because this beer isn't supposed to have much hop presence, but if that's what you want/like, go for it.

Good Luck!