Originally Posted by malt_shovel
I am struggling to find rice hulls (or any other grain hull/husk for that matter) anywhere near me to help with an upcoming Wit (50/50 Pilsner and Torrified Wheat).
I am getting a bit tired of ringing around without much luck and so thinking I will go ahead and give it a go.
I have a SS braid in a cooler MLT. I figure I will mash as per normal, maybe go for 90 minutes rather than 60, stir a lot during the mash, and then at mash out stick in the balance of my pre-boil water to thin out the mash and drain. If I need to sparge (batch sparge currently), sparge with a failry large amount and resign myself to a long long boil.
Any other suggestions? Will a protein rest help, make worse or add no difference to my percieved lautering problems?
I think if you are batch sparging you will be okay without hulls.
I'd bring my total sparge water up to temperature then do a split volume sparge.
Another words, top off your mashtuns volume so you first runnings are half of your total pre-boil volume. stir really well and let it settle.
Start your vorlauf with a very slow flow rate, then once clear and running into your holding vessel, or boiler if you have a separate HLT, adjust your flow rate.
Once your first runnings are drained, add the other half of the sparge water, stir real well, then let that settle a couple minutes before starting your second vorlauf. Again start with a very slow flow rate, then adjust it up after going into the vessel/boiler.