One of the things I love about this hobby is that there are a lot of ways to reach the final end product of quality beer. However, the discussions of different ways to reach the goal confuse me sometimes.
Today I'm brewing a Wheat IPA:
OG: (still brewing, I don't know it yet, predicted at 1.059)
FG: predicted to be 1.012
SRM: 5.2
IBU: 64
Batch Size 5.5 gallons
7.5lbs Rahr 2-row
5.5lbs Weyermann Pale Wheat Malt
.5lbs Breiss Crystal 20
1.25oz Centennial 8.6% 60min
1.00oz Amarillo 10.6% 10min
1.00oz Amarillo 10.6% 5min
1.00oz Zythos 10.6% 5min
1.00oz Amarillo 10.6% 0min
1.00oz Zythos 10.6% 0min
Dryhop:
1oz each Amarillo and Zythos in the keg
Yeast:
WLP090 Super San Diego
Mash Profile: (BIAB)
Dough-in at 110F with 7.5 gallons
Protein Rest at 124F for 20min
Infusion Rest at 152 for 60min
Mashout at 170 for 10min
Drain and Rinse grains with 3 gallons 170F water
Can we have another discussion about these topics? I understand that a protein rest is not necessary with today's malts, but does it truly improve the clarity more so than techniques like Whirlfloc and Gelatin or Cold Conditioning?
Thanks,
Jason
Today I'm brewing a Wheat IPA:
OG: (still brewing, I don't know it yet, predicted at 1.059)
FG: predicted to be 1.012
SRM: 5.2
IBU: 64
Batch Size 5.5 gallons
7.5lbs Rahr 2-row
5.5lbs Weyermann Pale Wheat Malt
.5lbs Breiss Crystal 20
1.25oz Centennial 8.6% 60min
1.00oz Amarillo 10.6% 10min
1.00oz Amarillo 10.6% 5min
1.00oz Zythos 10.6% 5min
1.00oz Amarillo 10.6% 0min
1.00oz Zythos 10.6% 0min
Dryhop:
1oz each Amarillo and Zythos in the keg
Yeast:
WLP090 Super San Diego
Mash Profile: (BIAB)
Dough-in at 110F with 7.5 gallons
Protein Rest at 124F for 20min
Infusion Rest at 152 for 60min
Mashout at 170 for 10min
Drain and Rinse grains with 3 gallons 170F water
Can we have another discussion about these topics? I understand that a protein rest is not necessary with today's malts, but does it truly improve the clarity more so than techniques like Whirlfloc and Gelatin or Cold Conditioning?
Thanks,
Jason