Wheat beer. Protein rest? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Wheat beer. Protein rest?

Reply
 
Thread Tools
Old 04-01-2010, 02:57 PM   #1
pksmitty
Recipes 
 
May 2009
Bel Air, MD
Posts: 408
Liked 7 Times on 6 Posts



I am going to brew the raspberry wheat found here. equal parts belgian pilsner and malted wheat, plus some flaked rye.

Should I do a protein rest? I'm thinking around 120 - 125 for 15-20 minutes, then raise the temp to 150 - 155 for the rest of the hour. Does this sound right, or is it not necessary?
__________________
It was a woman who drove me to drink, and I didn't even have the decency to thank her! W.C. Fields

 
Reply With Quote
Old 04-01-2010, 03:17 PM   #2
jlpred55
Recipes 
 
Aug 2008
Posts: 423
Liked 4 Times on 3 Posts


You can certianly do it but its not necessary.
__________________
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale

 
Reply With Quote
Old 04-01-2010, 04:53 PM   #3
aussy13
Recipes 
 
Jan 2010
Santa Monica, CA
Posts: 56

+1
I am pretty sure you only need the protein rest if you are using unmalted wheat.
AM

 
Reply With Quote
Old 04-02-2010, 04:10 AM   #4
pksmitty
Recipes 
 
May 2009
Bel Air, MD
Posts: 408
Liked 7 Times on 6 Posts


OK. If I do the protein rest, do I need to mash for an additional hour, or is an hour enough for protein rest and mash combined?
__________________
It was a woman who drove me to drink, and I didn't even have the decency to thank her! W.C. Fields

 
Reply With Quote
Old 04-02-2010, 12:54 PM   #5
jlpred55
Recipes 
 
Aug 2008
Posts: 423
Liked 4 Times on 3 Posts


Depends what you are mashing at. I usually only mash for a half hour or so, but with wheats and low mash temps I go longer. Long enough for conversion but sometimes I will just let her sit for 90 minutes. Just mashed a Patersbier (all pils malt) at 147 for 90 minutes b/c I didn't bother with checking for conversion as time was not an issue. Looks like the recipe is suggesting 145 as a mash temp. I would go 90 minutes with that and make sure you are keeping the temp at 145 by adding quarts of boiling water to keep the temp up. That is if you do not have a direct fired tun.
__________________
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Protein rest for Flaked Wheat? Bobby_M All Grain & Partial Mash Brewing 13 03-09-2010 08:56 PM
Unmalted Wheat and a protein rest JacobInIndy Beginners Beer Brewing Forum 8 07-17-2009 03:25 PM
Protein rest lynwitte All Grain & Partial Mash Brewing 5 07-23-2008 07:01 PM
Protein rest for small amount of wheat goswell All Grain & Partial Mash Brewing 3 04-01-2008 02:34 PM
protein rest for white wheat malt casper0074 All Grain & Partial Mash Brewing 5 08-20-2007 10:09 PM


Forum Jump