2 step infusion

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jroiv

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any know good rest temps for a 2 step infusion mash for a wit, my grain bill is 6lb pale 2 row 4lb malted white wheat and 1lb oats
 
i think its because of the proteins. and am still fairly new and i am trying to dial in my mashing procedure to find which one i like the most and what works best for different malts
 
Read John Palmer's How To Brew. He has a very technical book (which I use for reference), but the online version is great for this level of question.

http://www.howtobrew.com/sitemap.html

In general, I think you'll find that a protein and a saccharafication rest are suggested rests (123 and 150-154 maybe).

If you have high PH water, you may want to do an acid rest at 95.

Lots of literature online for this topic.
 
if using unmalted, whole oats (i.e. quaker old fashioned oats) the lower rest can help a bit.
but if using oat malt, or quick oats, or even flaked oats....skip the lower rest.
 

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