les2point0
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- May 29, 2013
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Tomorrow I am brewing a Belgian Wit. I am relatively new to all grain and I have never made a wheat. I use a converted 10 Gallon cooler, and have been reading about protein rests and whatnot and how brewing wheats with a cooler is difficult. I need some advice because I would realli like this to come out well and I'm having some harsh anxiety about it. My recipe is as follows:
5# Belgian 2 row
5# White Wheat
1 # Torrified Wheat
1# Rice hulls
1 oz Crystal @ 60
Wyeast 3944 w/out starter (I already don't feel good about this)
Is there any advice you can give? At this point I have only used single infusion mashes, which have come out great, but I am a little clueless on step mashing and decoctions and would just like to be guided in the right direction. Thanks for any help you guys can give thanks!
5# Belgian 2 row
5# White Wheat
1 # Torrified Wheat
1# Rice hulls
1 oz Crystal @ 60
Wyeast 3944 w/out starter (I already don't feel good about this)
Is there any advice you can give? At this point I have only used single infusion mashes, which have come out great, but I am a little clueless on step mashing and decoctions and would just like to be guided in the right direction. Thanks for any help you guys can give thanks!