Hope this helps and wasn't too much of a rant. The grist of my last wit was 5% pregelatinized oats, 47.5% Pilsner Malt, 47.5% Torrified wheat, if that is of any use to you.
If you want it really cloudy you can add a table spoon of high end marmalade to add pectin for haze or a table spoon of white flour during the boil. Coors/Blue Moon, etc.) looking for ways to make their wit's cloudier. This isn't a problem for us as homebrewers, but has resulted in the industry (i.e. I found it pretty surprising and interesting that permanent haze in witbiers is maximal when using 20% unmalted wheat, but actually decreases when you go up to 40 or 50% (From Brewing With Wheat). As part of the flaking process, the grain is pre-steamed before going thorough heated rollers. So unmalted wheat should gelatise in the mash without any special treatment. Like aficionado mentioned, unmalted provides the haze for the style, along with the low flocculation of the yeast. The gelatinisation temperature of wheat is about 51C 64C (125F 147F), which is a typical mash temperature.
You can use flaked or torrified (Heated so kernels puff, and pre gelatinize) forms of unmalted wheat I tend to stick with torrified because its easier to mill and pre-gelatinized (Although wheat gelatinization temp is in/below the sacch range, so no need to cereal mash). The one with malted wheat, while very drinkable, tasted more like a cross between a hefe and wit, whereas the unmalted wheat was super cloudy, and had that tart and refreshing flavor that I was looking for. Click to expand.I did a double brew day with two Wits, one with 50% malted wheat and another with 50% unmalted wheat (Torrified in this case).
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