Wheat mash foaming question

[dukethebeagle120]

Hey all
Ive did three batches of wheat in the last year to make vodka
Recipe
80% raw wheat ground to flour
20% whaet malt.
My question.
This is the first batch that has foamed this bad.
I strip on grain in a thumper.
Would you guys add a bit of butter or milk or something to avoid puking
Or just a slow warm up
My last two batches didn't foam at all
But this one for sure is gonna puke.
Also don'T have access to anti foaming stuff
Justva bit of advice would be helpfull
Thnx

[WithOrWithoutU2]

I've been doing AG with oats more lately. So I can relate to the foam and puke. Here is the conventional wisdom to prevent puke.

1. Do a protein rest during mash.
2. After initial ferment, rack off into secondary and let it settle completely. You can use fining agents, but best thing is cold temps and time. (Personally I think this is the most important part).
3. Add anti-foaming agent. Butter, coconut oil, veg oil, etc can all work. I use coconut oil because it is less likely to get as nasty as butter if you don't clean real well.
4. Heat up slow and run slow. Don't push it. It is not worth it if it ends up puking.
5. If it does puke, shut down and clean it all of column and condensers. It can scorch and transfer a bad smell.

[Twisted Brick]

Here is the conventional wisdom to prevent puke.

1. Do a protein rest during mash.

+1

[Demy]

I would add a Beta-glucan rest given the high percentage of un malted wheat, this will help on several fronts.

[8Ball]

Here is the conventional wisdom to prevent puke.

1. Do a protein rest during mash.

+1

Yep. Do a step mash and run it slow.

[shadylane]

+1 on the step mash. Also keep the mash @ temp for a longer time.
That will help convert more of the starch into sugar.
It's the unconverted starch that causes foaming up and puking.

[dukethebeagle120]

+1 on the step mash. Also keep the mash @ temp for a longer time.
That will help convert more of the starch into sugar.
It's the unconverted starch that causes foaming up and puking.

Funny though.
I did 2lbs/gallon
Ended up with 1.052 gravity
I though that was ok
I never do iodine check.
What i get is what i get
So how much more could i expect
This is not new to me but i respect all ur input
I just figured that was not bad of a gravity

[shadylane]

Hydrometers only measure gravity.
They can't measure how much is fermentable.

[Twisted Brick]

It's the unconverted starch that causes foaming up and puking.

+1

All wheat berries are not equal. Some have more fermentable starch than others, and some have more diastatic power than others. Possible solutions to both your foaming and your starting gravity concerns are:

1. Incorporate a bit (or all) of beta amylase into your mashing process to bump up your malt's DP a bit.

2. Malt a bit of your raw wheat - it's really easy and makes for a smooth drop. Malting also jumpstarts the conversion process. My last batch of home-malted white wheat clocked in at 1.064 from 2lbs/gal)

I would think you can get a higher SG from your process, especially if you follow shady's rest advice, and raise your rest temp from say 110-135F slowly.