Best method to get optimal efficiency out of maleted wheat

[hog2up]

Brewing my second dunkle weizen in a few days. Last one I didn't get the best efficiency and mash conversion to fermentable sugar out of my wheat. After crunching all my data, it appeared my wheat wasn't crushed fine enough I think.

Anyone have ideas or experiences using malted wheat like pale wheat, white wheat and do you crush the day lights out of it and or soak it in Luke warm water first before the mash......if soaking, what's the best practice ( water temp, time)
Thanks
Thanks

 

[lutherslagers]

Use rice hulls in the mash: http://www.ritebrew.com/product-p/809284.htm?gclid=CPXrq9XCsLQCFU-d4AodFGYA-A

 

[hog2up]

Use rice hulls in the mash: http://www.ritebrew.com/product-p/809284.htm?gclid=CPXrq9XCsLQCFU-d4AodFGYA-A

Not concerned about stuck sparge and I do use rice hulls ......it's on the extraction of available sugars in wheat and how best to get at them.

 

[TNGabe]

Are you doing a protein rest or just hitting sacc temp and mashing out?

 

[Xpertskir]

Grind your wheat with a smaller gap or double grind the wheat portion of the bill.

 

[hog2up]

so im always perplexed about a protein rest for a wheat beer...seems that the point of a good wheat is plenty of body and i thought a protein rest was to help break down the proteins so they settle out in the primary.

think i will make sure my wheat is ground finer than the barley and see how that performs.