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Old 07-02-2009, 02:16 PM   #1
foxtrot
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Default Mashing with rye & wheat malt

Hey folks-

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!


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Old 07-02-2009, 02:19 PM   #2
flyangler18
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No need for a protein rest as you are using malted wheat and rye, but load on the rice hulls.
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