Originally Posted by Rusty
Your freakin mash stuck because of 5lb's of wheat............Try a pale ale next time......It's one of the easiest brews to make and it requires NO wheat.....
If you use a lot of adjuncts (unmalted grains) you will have to run a more elaborate mash schedule than a single infusion. These are the rests that I recommend:
Beta Glucanase - breaks down the wheat gums. This is what caused your stuck sparge
Protein rest - breaks down some of the long and medium chained proteins so the yeast has amino acids to feed on.
Saccrification - convert the starches
And if you are using cracked wheat kernels (not flaked wheat) I even recomend doing all this as a decoction mash
or boil the wheat before you add it to the mash.
You should definately try an all barley malt beer next time. You'll see, its a breeze