Les, i finally got my Wit done yesterday arvo, i'm getting the yeast ready now.! Thanks again for the Wit II.
My take on the unmalted wheats is that the "flaked" is pre steamed, gelatinised so it should be right to go straight into the mash. But the raw, cracked wheat would need to be pre cooked to gelatinise.
i spent the morning yesterday searching for flaked wheat to no avail. i needed 1.5kg for my recipe, but instead went with 1kg of Bourghoul and used the rest plain flour.
i had a little bit of trouble with the sparge, but that was trying without rice hulls. added the rice hulls and all was quick and easy.
i was pretty worried about the flour turning to glue at the bottom of my mash tun, but all seemed fine.
used some chamomile late too.!