70Cuda383
Well-Known Member
I'm considering a wheat beer for my next batch. my wife LOVES wheat beer, and she's tired of the hoppy stuff, or the heavy stouts/porters I've been making.
my question is on the protein rest. if using a cooler converted to mash tun, what's the best way to increase temp after a protein rest? is it ok to mash with MORE water than 1 quart per pound?
I'm thinking of adding the wheat and rest it at 122 in the cooler. then add water around 200 degrees to bring the temp up to 155 and add the barley to the mix for the sugar conversion.
...will this work? or should I try to do a protein rest in a stew pot on the stove and use electric heat to increase the temp before putting it all into the cooler?
is it ok to add MORE than 1 qt per lb of grain if needed to increase the temp of the mashtun? or will the extra water dilute the mix out somehow, preventing the enzymes from doing their conversion?
ok, let's use numbers to help...
let's say I want a 50/50 wheat/malt bill.
5 lbs of wheat and 5 lbs of barley.
protein rest the wheat with 5 quarts of water at 122 (probably have to heat it up to around 135-140, dump it in the cooler, then add wheat, to stabilize at around 122) after say, 30 minutes, add 5 quarts of boiling water, assuming wheat/water is still at 120, theoretically bringing my water up to 165, then the 5 lbs of barley will cool it back down to 155 or so. then being my mash time.
or, should I add an extra quart or 2 of water when I add the barley, to bring the temps up a few more degrees, because the barely will drop it more than 10 degrees?
or, should I mix wheat and barley together and protein rest the whole thing, then use the stove to heat it all up to 155 for the rest of the mash?
aye!! maybe I should just ask...how do you brew your wheat beer!
my question is on the protein rest. if using a cooler converted to mash tun, what's the best way to increase temp after a protein rest? is it ok to mash with MORE water than 1 quart per pound?
I'm thinking of adding the wheat and rest it at 122 in the cooler. then add water around 200 degrees to bring the temp up to 155 and add the barley to the mix for the sugar conversion.
...will this work? or should I try to do a protein rest in a stew pot on the stove and use electric heat to increase the temp before putting it all into the cooler?
is it ok to add MORE than 1 qt per lb of grain if needed to increase the temp of the mashtun? or will the extra water dilute the mix out somehow, preventing the enzymes from doing their conversion?
ok, let's use numbers to help...
let's say I want a 50/50 wheat/malt bill.
5 lbs of wheat and 5 lbs of barley.
protein rest the wheat with 5 quarts of water at 122 (probably have to heat it up to around 135-140, dump it in the cooler, then add wheat, to stabilize at around 122) after say, 30 minutes, add 5 quarts of boiling water, assuming wheat/water is still at 120, theoretically bringing my water up to 165, then the 5 lbs of barley will cool it back down to 155 or so. then being my mash time.
or, should I add an extra quart or 2 of water when I add the barley, to bring the temps up a few more degrees, because the barely will drop it more than 10 degrees?
or, should I mix wheat and barley together and protein rest the whole thing, then use the stove to heat it all up to 155 for the rest of the mash?
aye!! maybe I should just ask...how do you brew your wheat beer!
