Going to be brewing a rye hefe tomorrow and would like some opinions on the mashing. My grain bill looks like this:
50% American 2-row
27% wheat malt
18% rye malt
5% cara red
I'll be mashing in a round cooler, 5 gallons and fly sparging with a false bottom. I plan to use more water than usual, like 1.5qt/lb of grain, and mashing out as hot as possible w/o going over 170F.
I was thinking about just doing a single infusion at about 152F and adding maybe a half pound of rice hulls. Do you guys think I need to do any protein rests? Any other tips would be most appreciated!