Bjcp says the grist of a wit should be about 50% unmalted wheat. Sooooo does that mean flaked wheat? Is there another source of unmalted wheat?
I imagine they would have stated flaked wheat if they meant flaked wheat.
There's essentially no difference, flaked wheat is just pregelatinized unmalted wheat that allows you to omit a cereal mash and just do a saccharification rest.
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