Fredderick
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- Jan 30, 2013
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I am looking to brew a Weiss beer this weekend and was wondering a few items. I am relatively new to all grain brewing, only two brews under my belt, and am wondering if the different rest temperatures really make a difference?
The recipe I am looking at calls for a 99° dough in temp for 30 minutes then 122° with a 20 minute rest for protein and beta-glucan, then 145° for 60 minutes.
From what I have read and I could be wrong, today's malts no longer need these rests?
Also, it has me fly sparging the grains, I have only batch sparked and thought I would do the same since I get pretty good efficiency from my batch sparge. Will this mess me up in any way?
Lastly, the recipe has me whirlpooling for 30 minutes then drawing off 2 quarts for Speise. Then they want me to cool the wort. I thought the you are always supposed to cool the wort ASAP after the boil? Can you tell me why this recipe calls for a 30 minute whirlpool instead of cooling down ASAP. It does mention this will collect protein rich trub in the center... Is that the reason?
I know there are a lot of questions in this thread... I appreciate the help.
The recipe I am looking at calls for a 99° dough in temp for 30 minutes then 122° with a 20 minute rest for protein and beta-glucan, then 145° for 60 minutes.
From what I have read and I could be wrong, today's malts no longer need these rests?
Also, it has me fly sparging the grains, I have only batch sparked and thought I would do the same since I get pretty good efficiency from my batch sparge. Will this mess me up in any way?
Lastly, the recipe has me whirlpooling for 30 minutes then drawing off 2 quarts for Speise. Then they want me to cool the wort. I thought the you are always supposed to cool the wort ASAP after the boil? Can you tell me why this recipe calls for a 30 minute whirlpool instead of cooling down ASAP. It does mention this will collect protein rich trub in the center... Is that the reason?
I know there are a lot of questions in this thread... I appreciate the help.