Okay, so I'm planning on brewing an AG Witbier pretty soon and I am just completely lost in terms of what my mash schedule should look like. I've been trying to look around online and I've read what seems to be every possible schedule suggestions and no definitive answer. So here's the recipe and here come the questions:
Recipe:
Estimated OG: 1.048
4.45 lbs - Pale Malt (2 Row)
2.88 lbs - Unmalted wheat
0.80 lbs - White Wheat Malt
0.36 lbs - Flaked Oats
0.80 lbs - Clover Honey
1.00 oz - Corriander
1.00 oz - Sweet Orange Peel
0.75 oz - Bitter Orange Peel
1) I have read that the gelatinization temperature range for unmalted wheat is from 122-150 degrees F. Wouldn't a 20 minute protein rest at around 126-128 also gelatinize the starches in the unmalted wheat allowing me to forego a cereal mash? (I'd be performing a double infusion with a 20-30 minute protein rest at 126-128, 60 minute Sacc rest at 154, and 10 minute mash out)
2) If so would the protein rest effect the body/haziness of my wit?
3) Would my amount of 2-row have enough DP to convert the starches in the unmalted wheat?
Thanks for your help in advance !!!
Recipe:
Estimated OG: 1.048
4.45 lbs - Pale Malt (2 Row)
2.88 lbs - Unmalted wheat
0.80 lbs - White Wheat Malt
0.36 lbs - Flaked Oats
0.80 lbs - Clover Honey
1.00 oz - Corriander
1.00 oz - Sweet Orange Peel
0.75 oz - Bitter Orange Peel
1) I have read that the gelatinization temperature range for unmalted wheat is from 122-150 degrees F. Wouldn't a 20 minute protein rest at around 126-128 also gelatinize the starches in the unmalted wheat allowing me to forego a cereal mash? (I'd be performing a double infusion with a 20-30 minute protein rest at 126-128, 60 minute Sacc rest at 154, and 10 minute mash out)
2) If so would the protein rest effect the body/haziness of my wit?
3) Would my amount of 2-row have enough DP to convert the starches in the unmalted wheat?
Thanks for your help in advance !!!