For an AG hefeweizen, is the standard 155 F mash for 60 or 90 minutes good enough, or should there be a "protein" rest in there somewhere at a lower temp? I'm thinking about the protein in the wheat malt.
Also, should I worry about the water mineral and Ph levels for hefeweizen mash?
150-160deg. for 90min. is good for mashing, for a protein rest raise temp. to 170-175deg. for 30-90min. while continualy stirring the mash, then bring to boil for hopping according to taste or recipe. Cool to 70deg. before pitching yeast I always use a yeast starter for best results.
Good luck and enjoy.
Sorry about the mis- info. I caught my little brother on the computer again, he knows my password this will not happen again. It is a shame that this has happend, I feel bad pleased do not hold this against me you're fellow brewer.