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.] 
Mark
With that amount, I’d just throw it in. I’ve done Saisons with a much larger percentage of raw grain, and they turn out fine, but I do a beta glucan and protein rest for those.
One other thing is that crushing raw wheat can be a pain. Set your mill gap tight!
Excellent. I appreciate the advice.
After you crush the unmalted wheat, you probably won’t use whole unmalted kernels again. It’s a huge PITA. I’ve found the best way to crush it is to run it through the mill a couple times at slightly decreasing gaps.
A corona mill is great for grinding unmalted grains to flour, and toning your body!