Hi I am a brewer in the Indian Ocean Island of Madagascar working on a few recipes to hopefully start a microbrewery here. Our aim is to use as much locally grown fermentables as possible.
We would like to do a witbeer but my South African importer only carries malted wheat, not flake wheat. So my question is if we could work with locally grown whole soft wheat, using our three roller adjustable miller and adding rice hulks to prevent a stuck mash. I hear that wheat is hard to mill but it would allow us a grain bill 50 percent local.
Do we need a separate step infusion to gelatinize the raw wheat or is it OK to add directly to mash?
PS we also had excellent results using cooked red rice as an adjunct, works wonders for foam stability.