Torrified wheat and wheat malt

[MARMITE]

I have a recipe which includes 7% torrified wheat(the rest is pale and munich)Would it be a good idea to do a protein rest or is this not necessary? I am hoping to do a second brew over easter and will not have enough torrified wheat so I was going to use wheat malt instead .Does this make a difference ?

[coatesg]

7% is not much at all so I assume it's there for head retention - you'll be fine without a rest there (and many have brewed weizens with >50% wheat malt and not done a protein rest).

[leedsbrew]

As Graham says Twheat is an unmalted adjunct in the recipe for head retention. A protein rest is not needed. There are many brewers (my self included) that prefere to use wheat malt as T wheat gives an undesirable taste.

FYI, I brewed a weisse bier as the base for a cherry beer for SWMBO yesterday with 60% wheat malt using a 66oC single step infusion mash!