hoodie wrote:What's the style, what's the recipe?
I would say this is the key to whether or not you need to worry about which color wheat you use. If you are using wheat strictly as a protein delivery vehicle and for mouthfeel then just use one color or the other, don't worry about mixing and matching different varieties to achieve wheat malt complexity. If you are brewing a wheat beer where you need to use a large percentage of wheat then you may need to see which color you prefer. Red has more phenolic compounds and tannins than white. If potential phenolics are a concern, just use the white.
Unmalted wheat is any wheat that has not been through the malting process and is essentially "raw". Raw meaning the outer protein structure is still very much intact along with its unfermentables and starches. There are also no enzymes from this raw wheat that will help it self convert its starches into fermentable sugars during a mash. If you plan on using 50% unmalted wheat there is a good chance you are going to have a stuck mash. If you would like to avoid this then use Flaked Wheat for a taste close to raw unmalted wheat or Torrified Wheat for a cleaner less raw wheat taste.
