I came across this Dunkelweizen recipe (PDF file):
http://www.northernbrewer.com/documentation/allgrain/AG-Dunkelweizen.pdf
I was interested in the "traditional multi-step mash". What I've learned about traditional multi-step mashing up to this point (and I haven't learned a lot) is that there is usually a dough-in, protein rest, sacch rest, and mashout rest.
This schedule is a bit different- the dough-in seems to be combined with the protein rest, nothing unusual there. Then there is a beta Sacch rest and an alpha sacch rest. I understand that the beta sacch rest is better for the beta-amalyse enzymes, and the alpha rest will probably reduce beta-amalyse activity and be more ideal for alpha-amalyse enzymes.
But that's all I know. I haven't come across any literature that explains what the advantage of a beta AND an alpha Sacch rest is versus a single Sacch rest at 149-154F. So my question is why use 2 Sacch rests vs 1, and if there is a distinct advantage, how to fully take advantage of that knowledge?
Thanks!
http://www.northernbrewer.com/documentation/allgrain/AG-Dunkelweizen.pdf
I was interested in the "traditional multi-step mash". What I've learned about traditional multi-step mashing up to this point (and I haven't learned a lot) is that there is usually a dough-in, protein rest, sacch rest, and mashout rest.
This schedule is a bit different- the dough-in seems to be combined with the protein rest, nothing unusual there. Then there is a beta Sacch rest and an alpha sacch rest. I understand that the beta sacch rest is better for the beta-amalyse enzymes, and the alpha rest will probably reduce beta-amalyse activity and be more ideal for alpha-amalyse enzymes.
But that's all I know. I haven't come across any literature that explains what the advantage of a beta AND an alpha Sacch rest is versus a single Sacch rest at 149-154F. So my question is why use 2 Sacch rests vs 1, and if there is a distinct advantage, how to fully take advantage of that knowledge?
Thanks!