I will be brewing Ed Wort's Hefe tomorrow and was planning on doing a protein rest. I did single infusion last time and the head was not really where I wanted it, a bit clumpy and not as thick as I would have liked.
According to the Northern Brewer site, Weyermann Pale Wheat, which is what I will be using, is reccommended to have a protein rest. Is this because it is less modified than other malts?
I haven't done a protein rest before, but from what I have read whether or not you use one should really depend on how modified your malts are. I will also be using German Pilsner malt.
I was planning on doing 20 min @122 and 60 min @154, drain and batch sparge with no mashout.
Thoughts? Anyone have experience with the Weyermann Pale Wheat using a protein rest vs no protein rest?