I have been looking into doing a protein rest on my special alt (similar to the Northern Brewer Super Alt) in a 10 gallon batch. I am using 3 lbs of Weyermann light wheat malt and 23 lbs of Munich (and about 2 lbs pound of other caraamber/carafa grains)
I have played with the calculations for a protein rest and then a single step mash as well as a protein rest with alpha and beta sacch rests and I don't seem to have enough volume of water left to perform a sparge that gets me up to 167.
I have played with doing a protein rest with only the wheat malt in a separate cooler and then dumping in with other grains before mashing in. This would allow me the required water volume to perform the desired 3-step process. I am sure I am making it more difficult on myself by trying to do the 3-step but that's the kind of guy I am, LOL...
Who has done a separate protein rest with only the desired grains from the rest of the main grain bill and has it made any difference in the outcome (if you have tried it both ways)?
Am I proposing something that will make NO difference in final product given the 10-12% of the grain bill being wheat malt?
I have played with the calculations for a protein rest and then a single step mash as well as a protein rest with alpha and beta sacch rests and I don't seem to have enough volume of water left to perform a sparge that gets me up to 167.
I have played with doing a protein rest with only the wheat malt in a separate cooler and then dumping in with other grains before mashing in. This would allow me the required water volume to perform the desired 3-step process. I am sure I am making it more difficult on myself by trying to do the 3-step but that's the kind of guy I am, LOL...
Who has done a separate protein rest with only the desired grains from the rest of the main grain bill and has it made any difference in the outcome (if you have tried it both ways)?
Am I proposing something that will make NO difference in final product given the 10-12% of the grain bill being wheat malt?