Hi guys,
Iam new to all grain and have a few questions hoping you could shed some light
Iam gonna do A Wheat beer:
50% wheat 45% Pils 2.5% Crystal 2.5% Flaked wheat and some rice hulls to get the wort running easier..
I understand that a proteing rest in these volumes of wheat is needed, for better sterch conversion(?), but i understood aswell that these protein rest may inflict badly on the head retention,
Question:
Will it be a smart move to first do a protein rest on all of the bill apart of the flaked wheat, later adding the flaked wheat for the 60min mashing to preserve the head retention? is this wise thinking?
thanks alot,
Iam new to all grain and have a few questions hoping you could shed some light
Iam gonna do A Wheat beer:
50% wheat 45% Pils 2.5% Crystal 2.5% Flaked wheat and some rice hulls to get the wort running easier..
I understand that a proteing rest in these volumes of wheat is needed, for better sterch conversion(?), but i understood aswell that these protein rest may inflict badly on the head retention,
Question:
Will it be a smart move to first do a protein rest on all of the bill apart of the flaked wheat, later adding the flaked wheat for the 60min mashing to preserve the head retention? is this wise thinking?
thanks alot,