Wheat Malt v Flaked Wheat

[dean_wales]

Hi guys,

Last year I made a Ho' clone with 50/50 flaked wheat and pilsner malt. It turned out OK (a bit meh on flavour) in the end but the big issue was that on the brewday I found that the mash stuck like a pig in sh.....! Even with my OXO splatter false bottom. So I am keen to avoid a repeat of that this time round!

This year I am looking at doing a HoneyWeizen wheat beer. This time the grainbill is 45% Dingemans Pilsner 45% Dingemans Wheat Malt and 10% Dinegemans Caravienne. Honey will be pasteurised and go in the FV. Sound good to you guys?

I am going to ferment half with WB-06 and half with S-33 as I have those sachets to hand.

Aside from recipe input my main question is wheat malt trickier or easier to mash/sparge than flaked wheat?

Thanks,

Dean.

[zgoda]

Easier. Any flakes tend to stuck sparge, not only wheat. That's why i prefer raw unmalted wheat for witbiers and buckwheat groats over flakes.

[dean_wales]

Oh right, thats good news. So is mashing malted wheat similar to mashing regular pale malt or a bit stickier?

Thanks,

Dean.

[zgoda]

Mash is like normal, 100% barley, not "stick" or "gummy" (like with rye). Wheat is huskless, so in case of more than 80% wheat you need some husks to support filtering. Like rice, oat or buckwheat hulls. But in reasonable amounts (~65%) there should be no problems during sparge.

[WishboneBrewery]

as far as Flaked goods go, my experiences have been that Flaked Wheat or barley in my Mashes have actually aided run-off, though I'd mash for a longer period to allow for full conversion.