Wheat for Witbier?

[SiHoltye]

I've read that unmalted wheat is most authentic, but needs a cereal mash.
Wheat malt can be used though tastes slightly different to unmalted.
Some recipes call for flaked malt, won't that gum up the mash? Will rice hulls help, if so what ratio?

Basic format being:
65% Pilsner Malt
30% Wheat
5% Flaked Oats

I like Blanche de Namur/Bruxelles type beers so it's something like them I'm trying to recreate.

Has anybody brewed Wits using these wheat types? What are your impressions of the beers please?

Thanks in advance.

[seymour]

Wheat never requires a separate cereal mash. Wheat gelatinization temperatures are within the normal mash range. Corn and rice gelatinization temperatures are higher, which is probably what you're thinking of. That 65% Pilsener has more than sufficient enzymes to convert unmalted wheat and oats. No, you don't necessarily need rice hulls in this scenario, either.

No fear. Cheers!

[SiHoltye]

Awesome. I love Belgium[WHITE SMILING FACE]Can't wait to brew this.

[CestrIan]

I love wit!! I usually use 50% unmalted wheat 50% lager malt. I mash in at 50C quite thick for 15 minutes, then add hot water (almost boiling) to take it up to 63C for 30 minutes. Then add more hot water up to 73C for 15 minutes. Mash out at 76C. No rice hulls needed and never had a stuck mash. I quite often use late hop additions instead of orange peal and corriander. Keep bitterness low to 20IBU and late hops to 40g. Cluster or cascade work well.

[andyCo]

I quite often use late hop additions instead of orange peal and corriander. Keep bitterness low to 20IBU and late hops to 40g. Cluster or cascade work well.

I'm quite partial to wit or 2 and use roughly the same process with grain and mash temps but never thought of using hops instead of orange peel and corriander ...any chance of recipe

Thanks

Andy

[Rivvo]

I've used Bobek in a wit added at flame out and they gave a very citrussy hit, I did add coriander though as I like the subtle spice.