First time using wheat in a mash

[MrHadack]

Hi all,

I plan to make a Belgian white this weekend. Below is my recipe. I have never used wheat in an all-grain batch and want to make sure I am going to do it corectly.

Belgian Pils: 5.5 lbs
White Wheat: 3 lbs
Flaked Wheat: 2.5 lbs
Dried orange peel and corriander, .5 oz of each for 15 minutes in the boil
Hallertau: .75 oz 60 minutes
Cascade: .5 oz 5 minutes

As I understand it, there should be a protein rest before the mash. What temperature and for how long do you recommend? Should the Pils be added at that time as well, or wait until the temperature is raised for the mash? And what mash tempt is good for this style?

Thanks for any advice. I found some information in the usual literature, but I like people's home experience better.

 

[eastoak]

you don't have to do a protein rest. i would go for 1 hr at 152-154 degrees. there are all kinds of mash schedules you could get into but you will be fine with a single infusion.

 

[HillWilliam]

Agreed you don't have to do a protein rest but if you want to rest at 122. You might want to add some rice hulls with the wheat and oats, it will help your sparge.

 

[ThePearsonFam]

wheat malt and flaked malt are already modified and solubilized (respectively).