superfluent
Well-Known Member
- Joined
- Jan 3, 2008
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I'm just formulating my first own recepie for a bitter ale.
I'm thinking of using ~5% wheat malt (Weyermann Pale Wheat Malt) (mainly to help with the head and possibly add a little bit of flavour) and 10% Crystal Malt (Thomas Fawcett Crystal Malt I) for color and flavour to ballance out 45-50 IBUs of Chinook and Cascade. Fermenting with Wyeast American Ale (or possibly Ale II or Northwest...).
I'm trying to figure out wheter or not I should do a protein rest because of the wheat. From what I understand the wheat malt I'm about to use is fairly well modified and contains about 11.5% protein. Considering the small amount and that I want in in there to help foam and head retention I guess I shouldn't relly do a protein rest, right?
H
I'm thinking of using ~5% wheat malt (Weyermann Pale Wheat Malt) (mainly to help with the head and possibly add a little bit of flavour) and 10% Crystal Malt (Thomas Fawcett Crystal Malt I) for color and flavour to ballance out 45-50 IBUs of Chinook and Cascade. Fermenting with Wyeast American Ale (or possibly Ale II or Northwest...).
I'm trying to figure out wheter or not I should do a protein rest because of the wheat. From what I understand the wheat malt I'm about to use is fairly well modified and contains about 11.5% protein. Considering the small amount and that I want in in there to help foam and head retention I guess I shouldn't relly do a protein rest, right?
H
