I'm doing a pumpkin wheat this weekend. Grain bill below. I'll be mashing the roasted pumpkin, and because of all the wheat along with the pumpkin i'm thinking it'd be best to do a protein rest. the problem i'm facing is my H2O/Grain ratio. my MLT is a cooler, so to get to my sacc rest temp i'll need to add quite a bit of boiling water, but i don't want a super thin mash. is a ratio of .75 q/lb enough for a protein rest? here are the numbers i've worked out so far, tell me what you think.
5.50 lbs grain, 0.50 lbs pumpkin
mash-in with 4q @ 142F for 122F, 30min (.73q/lb).
add 4q @ 199.6F (nearly boiling at my elevation) for 155F, 45min (1.45q/lb)
Grain Bill:
1.75lbs Pale 2row
1.50lbs White Wheat Malt
1.00lbs Caramel Wheat Malt
0.50lbs Crystal 20L
0.50lbs Gambrinus Honey Malt
0.25lbs CaraPils
0.50lbs Pumpkin Flesh, Roasted
5.50 lbs grain, 0.50 lbs pumpkin
mash-in with 4q @ 142F for 122F, 30min (.73q/lb).
add 4q @ 199.6F (nearly boiling at my elevation) for 155F, 45min (1.45q/lb)
Grain Bill:
1.75lbs Pale 2row
1.50lbs White Wheat Malt
1.00lbs Caramel Wheat Malt
0.50lbs Crystal 20L
0.50lbs Gambrinus Honey Malt
0.25lbs CaraPils
0.50lbs Pumpkin Flesh, Roasted