Looking for advice. I accidentally picked up unmalted wheat instead of malted for a saison. It's less than 5% of the grist, and I'll do an infusion mash at 145F. Wondering if I should
a)omit the unmalted wheat
b)keep it but do a protein rest
c)just mash it at 145 with everything else.
I'm not concerned about brewing this to style. Thanks for suggestions.
[Full Disclosure: Cross-posted at NB Forum, but looking for any advice I can get. Thanks.]