I recently remodeled my RIMS system, electrifying my HLT and changing the RIMS element to 240V 2Kw (from 1125W 120V) so I could do step mashes. In my years of brewing I've tried to step mash but with on 1125W, steps took took long.
I've been making the same recipe hefeweizen for a few years now and my efficiencies have been 65-66% for wheat type mashes - my efficiencies for all malt are 75-85%. I'm not getting all wrapped around the axle with efficiencies, but I brewed my hefe yesterday and added two pounds of malt to counter the lower efficiency.
In the past, I've been pretty consistent, hitting 1.042 to 1.044 with two pounds less grain. Yesterday, I did a step mash, holding it at 122f for 30 minutes first, then raising it to 148f for 75 minutes. After 75, I did an iodine test and it still shown some starch so I let it go for another 20 minutes before mashing out. My final gravity was 1.037 and 50% efficient I've never had a mash take that long.
I stuck the mash once - I'm still learning my new and improved system, and it smelled a bit scorched but the outlet temp on the RIMS never exceeded 148f so I dont think it denatured anything. Also, the wort was quite milky even though the iodine test looked good. It had an incredible hot break in the BK.
So I guess my question is - Should I not do a protein rest next time? I'm not sure that it's necessary for fully modified malts. Comments/Suggestions?
Clover Creek Brewery, Puyallup WA
Planning - Snagtooth Pale Ale OG 1.060
Fermenters - Snagtooth Pale Ale OG 1.052On tap
Fresh Squeezed IPA OG 1.075, Mulholland Hard Cider OG 1.084, Carbon River Hefe OG 1.046