So one of the guys at my LHBS sorta talked me into getting raw wheat berries instead of flaked wheat for my witbier. I just realized that raw wheat berries are not pre-gelatinized and a PITA to work with, but the grain bill is already mixed together in the bag, ready to be brewed soon. Having never used raw wheat berries, I realize, based on some internet research I have done, that I will probably need to do a protein rest, and I read that a thin mash with a 45 min rest at 120F - 126F before another 45 at 150F would probably get me where I need to go, but I figured I would come here to see what you all think.
My plan now is to do a 1.67qt/lb 45 min rest at 124 and a 2.5qt/lb 45 min rest at 150, then a 60-90 min boil, depending on my efficiency-determining gravity reading before I start the boil, so I end up with 5-6 gal of ~1.049 wort. Also, those water/grain ratios include rice hulls in the grist, so the "actual" numbers are even larger.
The recipe is:
5 lbs US 2-row
4.5 lbs Raw Wheat Berries
.5 lbs Flaked Oats
2 oz Acid Malt
2 lbs Rice Hulls
.5 oz Willamette 5.6 AA 60 min
.5 oz Mt. Hood 4.6 AA 60 min
.5 oz Tettnang 3.2 AA 10 min
Some Coriander, Cardamom, Fresh Sweet Orange Peel, and Fresh Bitter Orange Peel at 5 min
1 Tbsp of 5.2 in mash
Wyeast 3944 Belgian Witbier