First AG (maybe partial) wit beer questions

[BierSnob]

I plan to do an all grain wit in 2-3 weeks and while I have searched the forums and read The Joy of Home brewing and parts of How to Brew, I still have Many questions.

recipe calls for
5.25 lbs pilsner 2 row (grain is well modified)
4.6 lbs flaked wheat ( I may use raw wheat)
4oz flaked oats
3oz Belgium biscuit

i will be mashing in a cooler mash tun

First what I know

1. protein rests with well modified grains make a thin and watery beer.
2. raw wheat requires a protein rest.
3. posters on this site are split on protein rests for flaked wheat.
4. protein rests are used to break down the protein chains.

My questions

1.Could I do a protein rest with just the wheat and then add more water and bring the temp up to strike levels and use this for my strike water?

2. Is barley malt enzymes necessary for the protein rest? and if so how much? could I use only a part of the barley for this?

3. will the raw wheat keep the beer from thinning to much if I rest the whole grain bill? thus showing I'm being paranoid

Thanks

P.S. do I need to mill the flaked wheat?

 

[Suthrncomfrt1884]

I use 2.5lbs of flaked wheat and 2.5 lbs of white wheat in my house wit. I've never used a protein rest and do not mill the flaked wheat. It always turns out great. I will suggest using rice hulls though.

 

[BierSnob]

Thanks for the input suthrncomfrt.
I will definitely be using rice hulls.

 

[BierSnob]

no other input?

 

[dcp27]

I use 2.5lbs of flaked wheat and 2.5 lbs of white wheat in my house wit. I've never used a protein rest and do not mill the flaked wheat. It always turns out great. I will suggest using rice hulls though.

+1, I'd just do the half n half on the wheat, and then its a low enough quantity of unmodified malt that you wouldn't need to worry about a protein rest.