SDreher71
Active Member
So I decided to brew a Belgian witbier as a partial mash, with 2 lbs. each of pilsner and wheat malt, and a pound of torrified wheat. The guy at the LHBS, as well as my Joy of Homebrewing book, recommended a protein rest at around 130*F. So, as the book suggested, I heated my 5 quarts of water to 150, and added the 5 lbs. of grain. Instead of cooling to the neighborhood of 130, it stayed at 150, and now, after taking it off the heat, seems to have warmed to 160. Apparently the laws of physics do not apply at my house. I double checked the temp with a second thermometer, and my brewing thermometer is good.
I added some room temperature water to get the temp down to 130, but that was after sitting at 150+ for 10 or 15 minutes. What effect will this have on the end result of my mash?
Thanks...
I added some room temperature water to get the temp down to 130, but that was after sitting at 150+ for 10 or 15 minutes. What effect will this have on the end result of my mash?
Thanks...