How do you make a wheat lighter without lowering OG?

To what style would you 'normally' add unmalted wheat for its starches? The most popular style that comes to mind that requires unmalted wheat (to be true to style) is belgian Witbier. And the unmalted wheat in a traditional Witbier is mashed. It is true that some people have been known to add a spoonful of wheat flour to the boil to get a starch haze. Bu that's a little different from the (presumably) larger amount the OP is contemplating.

 

If you really want to use flaked wheat here is a simple stovetop mash that you could do to convert it.

1. Combine the flaked wheat with an equal amount of pilsner malt(crushed) in a grain sock
2. Put it in a small pot that it just fits in and just cover it with warm water.
3. Slowly heat it up to about 150F-155F
4. Slap a lid on it, Wrap it in a towel, and let it sit for 30-45 min.
5. Bam, it's converted! pull out the grain bag and dump the liquid in your brew pot.
6. Proceed with normal extract methods.

 

Just so you know, what was detailed in steps 1 - 6 is a partial mash.

Cheers!

 

Depends on your purpose. For most brewers, unmalted wheat adds starches that will be converted, proteins and a different wheat flavor than malted wheat, such as witbier that you point out. So in that case, the unmalted wheat is adding starch for conversion first and foremost. For extract brewers it is one method to develop haze -- since conversion isn't an issue -- and flavor. It's not really one I advocate but I've seen it suggested by some extract brewers. It's also used in some traditional witbier processes and lambic turbid mashes where you can carry through some starches that don't convert and get consumed during secondary fermentation.

I didn't see where OP indicated how much he would use. I certainly would not suggest using a lot of flaked wheat if not converting it but a small amount could be useful for his extract brew for haze, flavor and marginally for color. As I stated above, I would suggest other grains as superior options unless OP really wants that raw wheat flavor.

Looking at my prior post, the first two sentences should not have been put together in the same paragraph as they related to independent thoughts.

 

Let's not scare this guy off with all sorts of complex terminology!

 

At the heart of most wheat beers is a 60/40 split of wheat malt and barley malt (either pale malt/2 row or pilsner). You can adjust the percentage as you like but that ratio, or a similar one, is used for most wheat extracts. You could start out with a 100% wheat extract beer and adjust from there. You can do a lot of experimentation from there with different yeast, hops and specialty malts.

You don't really say a lot about what you are looking for in the beer other than body, which shouldn't be a problem with that much wheat, and color. Color is probably the least important aspect of a beer. At very least it is for a brewer trying to get his feet wet. Maybe some description of what flavors you're looking for could help us guide you down the path you want to follow.